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.
- 1 cup almond, coconut or other non dairy milk
- 3/4 cup cassava flour (available at Snackin’ Free)
- 1/3 cup coconut flour (available at Snackin’ Free)
- 3 eggs, beaten
- 2 Tbsp avocado oil (available at Snackin’ Free)
- 1 Tbsp maple or coconut sugar (available at Snackin’ Free)
- 1 Tbsp lemon juice
- 1 tsp baking powder
- 1/4 tsp baking soda
- dash salt
- fat for oiling skillet or griddle
- Preheat a stainless steel skillet on, or electric griddle to medium-low heat. Oil pan with fat of choice.
- In a separate bowl, add milk and lemon juice and let sit for 5 minutes
- Combine the flours, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs, avocado oil, and milk, lemon juice mixture, then add to the flour mixture. Stir until combined.
- 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.
- If pancakes cook too quickly on the outside, but are undercooked on the inside, turn the heat down.
- 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.
- 2 cups cassava flour (available at Snackin’ Free)
- 2 tsp. *** baking powder
- Pinch of salt
- 1/2 tsp. ground cinnamon
- 1 1/2 cups full fat coconut milk (available at Snackin’ Free)
- 1 egg
- 3 tbsp. coconut oil, melted.
- 2 tsp. vanilla extract. (available at Snackin’ Free)
- 1 cup sweet potato or pumpkin puree
- Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve
- Place all the wet ingredients in a large bowl and whisk together.
- 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.
- Heat a pan over medium-low heat or use a preheated electric griddle.
- Spoon batter onto surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
- Serve the pancakes immediately. (You can store them in the refrigerator and heat in the toaster oven.They also do freeze well but remember to thaw overnight in the fridge before re heating)
* 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 sauce pan and cook until fruit is soft. Then add all ingredients to a high speed blender and blending 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 to 1 1/4 teaspoon Cream of Tartar)
Pizza for Breakfast? I’m in. Try this paleo breakfast pizza for a new twist on the traditional brunch options. I mean who doesn’t love pizza any day – we all remember the pizza bagel bites commercial.
- 1 large head cauliflower (chopped)
- 8 large eggs, divided
- 1 c. shredded non dairy cheese
- 2 cloves garlic, minced
- 1 tsp. paprika (optional)
- kosher salt
- Freshly ground black pepper
- 1 tbsp. Avocado oil, coconut oil or oil of choice(available at Snackin’ Free)
- 1 large onion, chopped
- 2 red bell peppers (finely chopped)
- 1 c. ham, chopped
- 1 1/2 c. Shredded non dairy cheese
- Freshly chopped chives, for garnish
- Sliced Avocado
For the Crust
- Preheat oven to 425º
- Line a baking sheet with parchment paper and set aside.
- Place chopped cauliflower into the bowl of your food processor and pulse until you have a fine texture.
- To the Cauliflower, add 2 of the eggs, shredded non dairy cheese, garlic, and paprika and season with salt and pepper. Pulse until combined and dough like consistency forms.
- Transfer dough to prepared baking sheet and press to form a crust. Bake until golden brown and cauliflower is dry, this may take approximately 25 minutes.
For the Topping
- Heat oil in a large skillet over medium heat. Add onion and peppers and cook until onions are transparent. Add ham and heat through approximately 3 to 5 minutes.
- In a bowl, whisk together remaining eggs and season with salt and pepper to taste.
- Pour eggs into skillet with ham mixture stirring until eggs are scrambled.
- Remove cauliflower crust from oven. Spread a thin layer of salsa on top (optional). Top with scrambled eggs and non dairy cheese.
- Place pizza into Broiler until cheese is melted.
- Garnish with chives, top with avocado and serve.
Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.
- 5 organic blackberries, raspberries, strawberries
- 5 mint leaves
- 3 lime slices
- 1/2-1 tbsp raw honey
- 6 oz sparkling mineral water, chilled
- In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
- Fill the glass with ice.
- Pour in the sparkling water.
- Gently mix with a long spoon until fully incorporated.
- Garnish with a mint sprig, lime wheel, and blackberry.
- Drink up!
Making breakfast for a large group or meal prepping for the week? Then try making these paleo bacon egg cups – they are like mini omelets that can be customized per person, but no standing over the stove cooking each individually.
- 1 muffin/ standard cupcake pan
- bowl to whisk eggs in
- whisk or fork to whisk eggs with
- cutting board and knife
- 1 to 2 pieces of bacon per egg cup (you can use regular bacon or you can use thick sliced microwave bacon.)
- 1 egg per egg cup
- dairy free shredded cheese of your choice (Dairy free options Daiya or Parmela)
- mixed greens
- sun dried tomato
- bell peppers
- other vegetables of your choice chopped.
- Salt and pepper to taste
- Salsa, hollandaise, ketchup (optional)
- Line each muffin cup with the bacon and set aside.
- Crack eggs you’ll be using for one egg cup in bowl and whisk until combined. Add vegetables, salt and pepper and stir in to combine.
- Pour all egg mixture into egg cup and repeat for each egg cup that will be used.
- Top with Cheese.
- Place pan into a preheated 375 degree oven and bake for 12 to 16 minutes. Remove and serve.
Serves: Makes 4 servings
Benedict: Eggs can be poached and chilled up to 2 days before serving.
- 8 large eggs
- 1 tablespoon distilled white vinegar
- 4 Snackin’ Free White or Wheat style bread rolls, halved
- 16 slices smoked salmon canadian bacon (can use turkey, Procuitto or other deli style meat)
- 2 tablespoons minced chives or finely chopped green onion
- ½ cup butter flavored palm shortening or ghee
- 4 large egg yolks
- 1 tablespoon fresh lemon juice, plus more to taste
- Pinch of cayenne (optional)
- 1/2 tablespoon sweet paprika (optional)
- Sea salt
- Fill a medium bowl halfway with warm water.
- Fill a 4 quart saucepan halfway with water, stir in white vinegar and bring to a gentle simmer.
- Break each egg into a small dish. Slide one egg into saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.
- Poach egg for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks.
- Immediately transfer poached egg to bowl with warm water. Repeat with remaining eggs. (Multiple eggs can be poached at the same time, however for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)
- To serve, lift eggs from the warm water with a slotted spoon, one egg at a time and dab the back of the spoon onto a double layer of paper towels to drain off the excess water, trim any rough edges, if desired.
- ** Eggs can be poached and chilled up to 2 days before serving.
- Melt the shortening or ghee in a small saucepan until very hot.
- Combine the egg yolks, lemon juice and cayenne or paprika in the base of a blender.
- Blend the egg yolk mixture until it lightens in color, about 30 seconds.
- With the blender running, slowly pour in the hot butter until the sauce is creamy.
- If the sauce is too thick, thin with a little water or additional lemon juice.
- Taste and adjust seasoning with salt.
- Split the Snackin’ Free Bread of choice and divide between 4 plates, top each English muffin with 2 slices smoked salmon, Canadian bacon or ham and then a poached egg, spoon hollandaise over each egg and garnish with minced chives.
- Serve immediately.