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
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
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
2 tsp. baking powder ***
A pinch of salt
1/2 tsp. ground cinnamon
1 1/2 cups full-fat coconut milk
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
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 the 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 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.
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
Lightly oil the inside of the Instant-Pot insert.
Slice bread into thick slices then quarters each slice. Place bowl of an Instant-Pot.
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.
Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
Serve warm with maple syrup, honey, or fresh fruit puree.
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.
1 pound Snackin’ Free pasta, or pasta of your choice, cooked
1/2 cup heavy coconut cream
Heat pan over medium-high heat. Add 1 tablespoon olive oil; cook sausage. Remove from pan to drain on paper towels.
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.
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.
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.
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)
sun dried tomato
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.
4 tablespoons butter flavored shortening, melted ( you can also use whole grass fed butter, or another non-dairy butter flavored spread)
¾ cup firmly packed coconut sugar or maple sugar
1 ½ to 2 packages Snackin’ Free Bread of choice, cubed (or preferred paleo/gluten-free bread)
8 large eggs, lightly beaten
½ cup non-dairy milk of choice ( nut, seed, or other)
1 tablespoon pure vanilla extract ( almond or other extracts can also be used)
¾ cup orange juice (fresh preferably)
Zest of 1 orange
¼ teaspoon freshly grated nutmeg
Pinch of pink himalayan salt
½ cup chopped nuts (pecans, walnuts, or other) (optional)
½ cup dried fruit (currants, raisins, cranberries, blueberries) (optional)
In a 13″ x 9″ x 2″ baking dish, combine the melted shortening and coconut sugar until smooth and sugar is dissolved.
Mix together bread cubes and dried fruit if using and place in the dish. In a large mixing bowl, whisk together with other ingredients (eggs, milk, vanilla, orange juice, orange zest, nutmeg, and salt).
Pour egg mixture over the bread slices, allowing bread to absorb the mixture, this step may take a while so cover with plastic wrap and refrigerate for at least 3 hours and up to overnight (the longer the better).
Remove from refrigerator and allow to come to room temperature about 30 minutes before placing in the oven.
Top with nuts of your choice if using and place in a preheated 350°F on a center rack.
Bake approximately 30 to 45 minutes until browned and set.
Remove, cool slightly, and serve with your favorite syrup, maple sweetener of choice, or fresh fruit topping.
Benedict: Eggs can be poached and chilled up to 2 days before serving. *Makes 4 servings*
8 large eggs
1 tablespoon distilled white vinegar
4 White or Wheat style bread rolls of your choice, halved
16 slices smoked salmon or Canadian bacon(can use turkey, Proscuitto, 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)
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 a saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.
Poach the eggs 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 bread of choice and divide between 4 plates, top each with 2 slices of smoked salmon, Canadian bacon, or ham and then a poached egg, spoon hollandaise over each egg and garnish with minced chives.
4 c. cubed Snackin Free Bread or gluten-free bread of choice
1/2 lb. ham (preferably nitrate free) or Sausage (I use Jones Dairy Farms Sausage) chopped
1 1/2 c. shredded dairy-free Cheddar style cheese
2 tablespoons butter-flavored shortening
Preheat oven to 350 degrees.
Whisk together eggs, milk, dijon, and seasonings in a large bowl.
Coat a 13 x 9-inch baking dish with shortening. Add bread and top with ham/ sausage and cheddar-style cheese. Pour over the egg mixture.
Bake until eggs are cooked through and ham golden, 45 to 55 minutes. (To make ahead, cover the baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)