Make some paleo cassava flour pancakes for the kiddos this weekend. Who doesn’t remember Sunday morning with the family with mom making pancakes in the kitchen…now you can continue the tradition with this paleo pancake recipe.

Ingredients 

• 1 cup almond, coconut, or other non-dairy milk 
• 3/4 cup cassava flour
• 1/3 cup coconut flour
• 3 eggs, beaten
• 2 Tbsp avocado oil
• 1 Tbsp maple or coconut sugar
• 1 Tbsp lemon juice
• 1 tsp baking powder
• 1/4 tsp baking soda
• dash of salt
• fat for oiling skillet or griddle

Directions

1. Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
2. In a separate bowl, add milk and lemon juice and let sit for 5 minutes
3. Combine the flours, sugar, baking powder, baking soda, and salt. Set aside. 
4. In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
5. Pour or spread about 1/4 cup batter on to pre-heated skillet, spacing pancakes at least a couple inches apart. Cook until bubbles appear on the surface, then gently flip to cook an additional 2-3 minutes on the other side.
6. If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
7. Serve with butter and maple syrup for a classic pancake experience.

Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.

Ingredients

• 2 cups cassava flour
• 2 tsp. baking powder ***
• A pinch of salt
• 1/2 tsp. ground cinnamon
• 1 1/2 cups full-fat coconut milk 
• 1 egg
• 3 tbsp. coconut oil, melted. 
• 2 tsp. vanilla extract.
• 1 cup sweet potato or pumpkin puree
• Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve

Directions

1. Place all the wet ingredients in a large bowl and whisk together.
2. Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
3. Heat a pan over medium-low heat or use a preheated electric griddle.  
4. Spoon batter onto the surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
5. Serve the pancakes immediately. (You can store them in the refrigerator and heat them in the toaster oven. They also do freeze well but remember to thaw overnight in the fridge before reheating)

* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest container of a high-speed blender.

** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup)  and a splash of fresh lemon juice (1 to 2 teaspoons) to a saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week

*** To make your own aluminum and corn starch-free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda with 1 1/4 teaspoon Cream of Tartar)

Need an easy brunch recipe for your friends or family? This is the paleo recipe for you! Our paleo Instant Pot French Toast Casserole has the french toast flavor with less work – just put all the ingredients together in the instant pot and cook it for 3ish hours. You can mingle with all your guests and then serve a delicious dish for them – NO standing over the stovetop.

INGREDIENTS

• Butter flavored shortening, avocado, or coconut oil for Crock-Pot
• (You can use oil spray if you choose)
• 2 – 3 packages of paleo/gluten-free bread cut into 1-inch pieces.
• 8 large eggs
• 2 c. non-dairy milk of your choice (I use full-fat coconut milk)
• 1/3 c. coconut or maple sugar – *plus more for dusting.
• 1 1/2  tsp. pure vanilla extract (I use non-alcohol vanilla)
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• small pinch of nutmeg
• 1/2 cup raisins or dried cranberries, optional
• Top with *Powdered sweetener of choice, Maple syrup, **Fresh fruit puree for serving

DIRECTIONS

1. Lightly oil the inside of the Instant-Pot insert.
2. Slice bread into thick slices then quarters each slice. Place bowl of an Instant-Pot.
3. In a large bowl, combine eggs, dairy-free milk, sweetener, cinnamon, vanilla, salt, and nutmeg, and beat until well combined. Pour egg mixture over bread, and stir to make sure everything is coated.  You can make this ahead, just cover the prepared insert and place it into the refrigerator up to overnight. To cook, remove foil and prepare as directed.
4. Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
5. Serve warm with maple syrup, honey, or fresh fruit puree.
6. Serve Immediately or refrigerate for up to one week

*Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest contain of a high speed blender.

** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup)  and a splash of fresh lemon juice (1 to 2 teaspoons) to a saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce.

Enjoy this paleo pasta recipe with friends and family. This recipe is great during the fall and winter months over paleo pasta.

Ingredients:

• 2 teaspoons Frontier Chili Powder Seasoning Blend
• 1/8 teaspoon Frontier Organic Ground Korintje Cinnamon
• 1/2 teaspoon Frontier Organic Ground Nutmeg
• 1 pinch Frontier Table Grind Sea Salt
• 1 pinch Frontier Organic Black Peppercorns
• 4 teaspoons Frontier Organic Garlic Granules
• 1 Frontier Organic Bay Leaf
• 2 teaspoons Frontier Organic Ground Sage Leaf
• 2 teaspoons olive oil
• 1 onion, finely diced
• 1 pound hot Italian turkey sausage
• 1 cup dry white wine
• 1 cup water
• 1 cup canned pumpkin
• 1 pound Snackin’ Free pasta, or pasta of your choice, cooked 
• 1/2 cup heavy coconut cream

Directions:

1. Heat pan over medium-high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.
2. Add 1 tablespoon oil, and sauté onion and garlic for 3-5 minutes, until tender. Add bay leaf, sage and wine. Cook to reduce wine by half, about 2 minutes. Add chicken broth, water, and pumpkin; stir to combine. Continue stirring until sauce bubbles.
3. Return sausage to pan, reduce heat, and add coconut cream. Add cinnamon, nutmeg, and salt and pepper to taste. Simmer for 5 to 10 minutes.
4. Remove bay leaf. Serve over cooked paleo pasta.