Basic Paleo Pancakes

Basic Paleo Pancakes

It feels like it has been eons since I posted a recipe, and while I have been enjoying sharing more life updates and fun posts it is time to get back to where this blog is really at. Allergy-friendly food!

Yesterday I whipped up a batch of pancakes which I adapted from PaleOMG. Her recipe called for milk which I decided to increase and then replace with a mixture of yogurt to up the protein content. I also added a teaspoon of apple cider vinegar to replicate the taste of buttermilk and to sour the yogurt for a more traditional pancake flavor. Along with the eggs and coconut flour, the added yogurt amps the protein content of these pancakes up to 32 grams total or 16 grams per serving for two servings. For a recipe that tastes as delicious as this, that number is pretty impressive.

Basic Paleo Pancakes

I further adapted the recipe by omitting the added honey and raspberry lemon topping so that these would be plain. That way this recipe can serve a base pancake and you can add whatever your heart desires! The yogurt and coconut flour add even sweetness naturally but if you prefer a dessert-like pancake you could add in a tablespoon or two of sweetener (honey, maple syrup, stevia or coconut sugar to keep them paleo).

Basic Paleo Pancakes

Grain/Gluten/Wheat-Free, Nut-Free, Dairy-Free Option, Paleo-Friendly, No Sugar Added

Makes 2-3 servings; 10 pancakes total

Adapted from recipe by PaleOMG

Basic Paleo Pancakes

Ingredients:

  • 1/2 cup yogurt (use coconut or almond yogurt to make dairy-free)*
  • 1/2 cup water*
  • 1 tsp apple cider vinegar
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup coconut flour (link)
  • 1/2 cup tapioca flour (link)
  • 1/2 tsp baking powder (link)
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Directions:

  1. Preheat griddle to 350 degrees or a skillet to medium-high. Coat with oil to prevent sticking.
  2. Mix together the yogurt, water and vinegar. Set aside.
  3. In a small bowl combine the dry ingredients. In a separate larger bowl then combine all of the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir until thoroughly incorporated. Let rest for a few minutes so that the coconut flour can thicken up the batter. After about 5 minutes check the batter. It should be the consistency of regular pancake batter- thick but easily pourable. Add additional water to thin out or additional coconut flour to thicken if necessary.
  5. Using a 1/4 cup measuring scoop pour the pancake batter onto your griddle/skillet, spreading it out with the back of the scoop. Cook for about 3 minutes on each side. Repeat for additional pancakes.
  6. Drizzle with honey or maple syrup, top with your favorite add-ons like diced apples or berries, and enjoy!

*Note: If you don’t have yogurt on hand, you can also replace the yogurt/water mixture with 1 cup of milk. Start off with about 1/2 cup and increase as needed to ensure the batter doesn’t get too thin. I’ve used 1 cup coconut milk before and that worked well.

Basic Paleo Pancakes

Even though the pancakes went cold as I was taking pictures and I had to reheat them (whoops!), my family still said that these were the best grain-free pancakes that I had made yet! They are much lighter and fluffier than most grain-free pancakes because of the tapioca flour and baking powder lending themselves to become a staple in anyone’s breakfast rotation.

If you are wanting to make pancakes but don’t have either coconut flour or tapioca flour on hand, check out my pancakes tag for alternative recipes to hold you over in the meantime.

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Questions for you:

  • What are you having for breakfast today?
  • How do you increase the protein in your breakfast? 
  • Have you ever used tapioca flour before?
  • What would you mix into these pancakes? 

Chili, Chips, and Cheeze

Hola mis amigas (o amigos)!

I’ve still not gotten fully adjusted to this whole working around the clock thing, so today’s post isn’t going to be very long. My eyelids are drooping again way before I should be going to bed…

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Here is a recipe that I made a few weeks ago for my mom and dad before I headed off to my internship. In the words of my dad to my mom: “She really made this?”

Yes. It’s that good. 🙂 So gather up the ingredients and make some Mexican-inspired…

Chili, Chips and Cheeze

Makes Two Servings 

Grain/Gluten/Wheat-Free, Nut/Dairy/Egg-Free Options, Vegan Options, GAPS/Paleo-Friendly 

Chips Ingredients:

  • 1 cup almond flour (or other nut/seed flour)
  • 1 egg white (see below for vegan substitution ideas)
  • 1/4 tsp sea salt plus more for sprinkling
  • garlic and onion powder

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Cheeze Ingredients:

  • 1 tbsp oil (I used ghee, but coconut oil, butter or a dairy-free substitute would work as well)
  • 1 cup butternut squash, pureed (cooked using this method)
  • 3/4-1 cup homemade almond milk (any type of milk would work here)
  • 1 tbsp coconut flour
  • 6 tbsp nutritional yeast
  • 1 tsp each ground mustard, onion powder, garlic powder, sea salt
  • 1/8-1/4 tsp black pepper

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Chili Ingredients:

  • 1 pound grass-fed ground beef (ground turkey, chicken, pork, would also work— see below for vegan substitution ideas)
  • 1/2-1 cup sweet onion, chopped
  • 1/2-1 cup bell pepper, chopped
  • 1 cup tomato puree (or sauce)
  • 1 tbsp honey (maple syrup or stevia for vegans would be fine too)
  • 1 tsp each of ground mustard, garlic powder, onion powder, sea salt
  • 1/4 tsp each black pepper, chili powder

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Chips Directions:

Based on my Grain-Free Crispy Cracker Thins

  1. Preheat oven to 325 degrees.
  2. Combine the flour, egg white and sea salt to form a dough.
  3. Put a piece of parchment paper down on a cookie sheet. Place the dough in the middle. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough very very thin. When you think it’s thin enough, roll it out some more (you want it super thin for a crispy cracker. I also had to use my hands to spread out the dough).
  4. Remove the top parchment paper carefully.
  5. Use a knife to score the chips into triangle, chip-size pieces. Sprinkle with additional sea salt and other toppings to your liking.
  6. Bake in the oven for approximately 20 minutes. You may want to check at intervals thereafter; however, to make sure that they don’t burn (oven temps differ greatly). I then flipped the chips and baked for an additional 10 minutes.
  7. Let cool for a few minutes and then carefully break off the chips.

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Cheeze Directions:

Adapted from Oh She Glows

  1. In a medium-sized pan, heat the 1 tbsp ghee/oil over medium-low heat.
  2. In a separate bowl combine the coconut flour and almond milk well. Add to the heated oil.
  3. Combine well and then stir in the remaining ingredients mixing with each addition.
  4. Stir frequently until the cheeze sauce has thickened (add more almond milk if you like your cheeze thinner).
  5. Remove from heat.

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Chili Directions:

  1. Over medium-high heat cook your ground beef (or substitute). Add the onions and peppers when almost through cooking and sautee until well-cooked.
  2. Add the remaining ingredients and combine. Cook until thickened and bubbly. Remove from heat.

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To make the dish:

1. Take about half of the chips and place them in a bowl/on a plate.

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2. Scoop on about half of the chili mixture.

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3. Top with desired amount of cheeze sauce.

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Substitution notes:

Nut-free: To make this recipe nut-free you can use sun flour in place of the almond flour, and any type of milk you desire in place of the almond milk (homemade sunflower seed milk, rice milk, cow’s milk, etc).

Dairy-free: To make this recipe dairy-free use coconut oil instead of ghee, and make sure to use a dairy-free milk option.

Egg-free: To make this recipe egg-free, I would recommend using a cracker recipe that you know and love. I think that making a chia/flax egg and substituting it in for the egg white in this recipe might also work, but I can’t guarantee the results.

Vegan: To make this recipe vegan, use all of the vegan substitution options above for dairy and egg-free as well as a sweetener in place of the honey. In addition, you can substitute the beef in the chili recipe with a number of different ingredients. A combination of diced mushrooms, cauliflower and extra onions/peppers would be a great way to keep this recipe paleo as well as vegan. Otherwise, cooked tvp, a meat substitute, lentils, and/or a combination of mashed beans would also be delicious. My recommendation is about 2 cups cooked (1 cup mushrooms, 1 cup lentils, and 1 cup beans sauteed and cooked would be my top pick).

Nightshade-free: To make this free of nightshade vegetables for those who have food allergies, try replacing the tomato puree with butternut squash puree and the diced peppers with celery, more onions, mushrooms, or carrots.

Shared at Fat Tuesday.

Thanks to Jenn for hosting the never-ending party that is What I Ate Wednesday!

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Tomorrow is of course going to be packed full of more work, but I’m going to try my hardest to reply to all of your comments on my last two posts, as well as comment on as many wonderful WIAW as I possibly can! Thanks for being patient with me!

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What is your favorite Mexican-inspired dish?

Do you like having a lot of subsidization options with recipes? Or would you rather just come up with substitution options on your own?

What is your favorite food that you shared for today’s WIAW post?

Marvelous is One Week Left

As per my title, I am one week down with one week left to go until my internship! This week I’ll be cleaning up all of my stuff from college while simultaneously packing in preparation to move into my new apartment.

Here’s how I spent last week, courtesy of Week in Review with Meghan:

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I wrote a total of four posts in the last week- Marvelous is my First Week Off, WIAW: Simple Homemade Ranch DressingBooks, Blogs, and Baking, and There’s Nothing Like a Mother.

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On my Monday post I shared a recipe for Sausage Stuffed Acorn Squash,

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And for WIAW I shared a very simple and clean homemade ranch dressing recipe.

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The weather was so beautiful and warm all week long. Even though I didn’t make it into town much, I made sure to go outside everyday and soak up the sunshine. Some days I went out on our deck to read the two books that I mentioned on Friday (I am actually half way through another book that I’ll share about soon!).

mimm-deck

On Thursday I finally ventured out into the real world to get a much-needed haircut. Here’s a before and after for comparison. Even with a nice trim though, my hair is still quite frizzy from all the heat. (Any tips to combat the humidity that doesn’t involve a full bucket of hair product? 😉 )

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Friday morning I got ready earlier than usual to to attend my brother’s National Honors Society induction ceremony at 8:00 AM.

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Then after I had lunch on Friday I drove into town to hang out with my friends at Taco Bell. We chatted for a little while and I headed to my old high school to help out with a track meet. Unfortunately it was raining so not many people came out for it, but fortunately for me that meant they had plenty of people in the concession stand and didn’t need my assistance!

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I could definitely feel the effects of being cooped up all week in the house so come Saturday when my mom was home we went shopping!… Okay, so it was mostly grocery shopping, but it was still a bunch of fun. Here are a few things that I found at Meijer that I got quite the kick out of:

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Later Saturday we also went looking for Mother’s Day presents for my grandma and aunt at the local nursery. I picked out the bottom purple/white hanging basket and my mom found the top basket full of red/pink/white flowers.

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With my brother gone to a friends house and my dad asleep on the couch, my mom and I were free to pick whatever we wanted to watch on TV. We pulled up our instant cue on Netflix and found a pretty good movie to watch: My Boyfriend’s Girlfriend. Overall it was cute. Nothing spectacular. Just an overall feel-good film (shout out to Alyssa Milano from Charmed— one of my favorite tv shows in Middle School!).

mimm-movie-girlfriend-boyfriend

Come Sunday morning I whipped up a new batch of pancakes for Mother’s Day (my dad got some too 😉 ). They’re really versatile and are great with pretty much any type of fruit!

Grain-Free Coconut Banana Pancakes

Grain/Gluten/Wheat-Free, Dairy-Free, Vegetarian, High Fiber, No Sugar Added, Paleo, GAPS-Friendly

Makes Two Servings (4-6 small pancakes each)

mimm-pancakes

Ingredients:

  • 4 eggs
  • 2 ripe bananas
  • 1 tsp vinegar
  • 1/2 tsp vanilla extract
  • dash of salt
  • dash of cinnamon
  • 5 tbsp coconut flour
  • Optional fruit: blueberries, bananas or apples

mimm-pancakes-apples-close

Directions:

  1. Separate the eggs placing the egg whites into a food processor and the yolks into a small bowl.
  2. Whip the egg whites until they are white and stiff. Then add the remaining ingredients (including the yolks) until smooth.
  3. Heat a skillet over medium heat. Coat in ghee or coconut oil to prevent sticking.
  4. Using a 1/4 c. measuring cup pour out the batter into the skillet. Cook for approximately 2 minutes until the uncooked side is bubbly. If you want to add blueberries put them on the pancakes now.
  5. Flip the pancake and cook for an addition 1-2 minutes or until done.
  6. Repeat with the remaining batter and top with pan-seared apple slices, fresh banana chunks, and/or a drizzle of honey! Enjoy.

mimm-pancake-collage

Shared on Fat Tuesday

After breakfast my dad, mom, brother and I got ready and met up with about 15 other family members to celebrate Mother’s Day at a Chinese buffet again. Then the four of us watched Iron Man 3! If you haven’t seen it, you should. It wasn’t as good as the first Robert Downey Jr. Iron Man, but it was way better than the sequel. Plus, Gwenyth Paltrow’s role as Pepper Pots takes a pretty interesting turn in the movie! (No Spoilers here 🙂 ).

mimm-iron-man-3

Now it’s Sunday night and I’m about to hit “Publish.” Tomorrow my plans include some more unpacking and watching The Great Gatsby with some other friends at a matinee.

*Edited to add (because it was late and I forgot…):

I also wasted many (try six) hours this week watching The Voice and American Idol with my fan-girl mother. Here are a few of my thoughts in bullet form:

  • Nikki Minaj just needs to go.

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  • Keith Urban is so cool with his Aussie accent.

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  • The Voice beats out American Idol 10 to 1. No question.
  • Mariah Carey– what kind of music video was that? I didn’t even realize until half way through that she hadn’t even sung a note until my dad commented on it. And then she just flung up her skirt and sang a few lines for the rest of the time. No words.
  • Now I remember why I stopped watching these shows.
  • Please don’t ever bring back Christina or Cee Lo. It’s so refreshing to have genuinely nice people (Usher and Shakira).

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  • Why is Nikki Minaj still here?

Also, we had a momentary freak out when my dog ate a coffee bean last night when as my brother was trying to glue some down to his poster about Brazil for Spanish. A quick search confirmed that yes- coffee beans are toxic to dogs, but alas our puppy is still alive and kicking. All good here 🙂

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Have a Marvelous Monday! 🙂


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1. What was one highlight from your week/weekend?

2. Have you seen any of the movies that I listed. What did you think?

3. How did your Mother’s Day go?

Two is Better than One (WIAW)

“So maybe it’s true, that I can’t live without you

And maybe two is better than one

But there’s so much time, to figure out the rest of my life

And you’ve already got me coming undone

And I’m thinking two, is better than one.”

pinterest-two-better-one

What better way to start off a Wednesday than with lyrics from an amazing song? At least for me hearing a great song can make my day, especially a bad one, much better. For instance, on the way home from school a few weeks ago I was feeling pretty dreary. There was still snow on the ground and spring seemed a far off dream. I of course had on my favorite country music station, and when I was about 10 miles away from my house the song Honky Tonk Badonkadonk by Trace Adkins came on. Not exactly my favorite song mind you as in the presence of any other human being the lyrics make me slightly really uncomfortable.

pinterest-awkward

Still, the phrase “slap your grandma” is so ridiculous that it makes me giggle every single time (Note: in no way am I recommending that you go out and injure an elderly person). Almost instantly that song brought me out of my funk and I was singing along in my car. There isn’t a better way to start the weekend than with a smile. 🙂

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Let’s come back to the first song though. Now, obviously I can’t really relate to the whole love story part (aka- no significant other); however, I was still able to relate the song to something pretty important…

Yes. You guessed it. Food.

I truly believe that anything can be related back to food. Especially in this particular case, I’ve come to realize that when you only post one recipe, it’s impossible to cover all of your audience base. You post a recipe full of almonds and a nut-allergic person is immediately turned off. A meatza? Yep, you basically just wiped out over half of your audience of fellow bloggers who don’t consume beef on a regular basis.

For this What I Ate Wednesday post I have decided to take this factor into consideration and listen to the wise words of Boys Like Girls. Two is better than one. Or, two recipes are better than one. 😉

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In fifth grade my homeroom teacher had class try a sugar-free challenge where we had to try and be healthy for a month and give up all forms of sugar. I commend her for intentions, but there is no possible way that my fifth grade self would have been able to do it. I tried! I tried very very hard. I even had my mom go out and buy me a package of sugar-free Pillsbury chocolate chip cookie dough. They were made with Splenda (not good, I know), and they were horrendous. Of course I ate them all, but that doesn’t mean they were good.

Later that year my teacher made up for her sugar challenge by sharing with us her recipe for candy pizza. Yes, a complete 180 from sugar-free, but that’s okay because this recipe was not horrendous. It was absolutely delicious. I no longer have the recipe, but it’s a pretty simple concept and I have been making it probably a few times a year since fifth grade (and that would be… 8 years ago?).

This last weekend I made one for my brother and actually remembered to take pictures. The recipe is not a full out recipe, nor is it healthy in the slightest. However, I have included dozens of substitution ideas to make the recipe fit any diet (from Paleo to Vegan, from Gluten-free to Sugar-Free).

Candy Pizza (with options to make allergy-free)

Candy-pizza-done[1]

Ingredients:

  • large baked chocolate chip cookie*
  • peanut butter*
  • chocolate chips*
  • candy toppings (I used Twix, Kit-Kats, and Reese’s Cups)*

candy-pizza-collage

Directions:

  1. Bake a large chocolate chip cookie using your favorite recipe.
  2. Once it is completely bake remove it from the oven and top with a few big globs of peanut butter and a very generous sprinkling of chocolate chips (so scientific, right?).
  3. Place the cookie back in the oven and leave it in there until the chocolate begins to melt and look glossy.
  4. Remove the cookie from the oven and using a spoon or knife spread out the peanut butter and chocolate to top the entire thing. Even if the chocolate chips aren’t completely melted, keep on swirling as they soon will be!
  5. Then, add your choice of candy toppings.
  6. Place in the freezer until the chocolate-peanut butter sauce solidifies. Cut and enjoy!

Candy-pizza-dough[1]

Candy-pizza-close[1]

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Allergy-free substitutions:

Chocolate chip cookie: You can use an allergy-free chocolate chip cookie that you like for the base of this recipe. A few good replacements would be Chocolate Chip Blondies (Grain-free, vegan, nut-free),  Paleo Chocolate Chip Cookies (Grain-free, refined sugar-free), Quinoa Chocolate Chip Cookies (Gluten-free, vegan, nut-free), and Chocolate Chippers (gluten-free, vegan). For those with corn allergies, there is an awesome sodium-free, corn-free baking powder available from Hain that I would recommend.

Peanut butter: For this you can use any type of nut butter like almond butter, pecan butter, cashew butter, etc. For those with both peanut and nut allergies, you can use sunbutter, pumpkin seed butter, or another seed butter. For those who can’t have any of aforementioned “butters” you could use soy butter as long as you don’t have problems with soy.

Chocolate chips: For both the chocolate chips in the cookie recipe itself, and for the chips that go on top, you could use Sunspire’s vegan carob chips (contains corn and soy), Enjoy Life’s chocolate chips (free of the top eight allergens), or the chocolate sauce recipe that I posted about previously (you can just use the sauce for the topping, and to replace the chips freeze and chop into pieces).

Candy topping: This is a pretty relaxed category as any topping you see fit should work. Any allergy-free candy would be great. Enjoy Life’s candy bars, nuts, seeds, gluten-free pretzels, leftover crumbly baked goods (like cookies, cakes, marshmallows, crackers or candies), marshmallows (store-bought, paleo, or vegan), granola or any other candy that you can have (like M&M’s, nut butter cups, etc. that fit your special diet).

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The second recipe that I have to share needs no introduction really as I have been mentioning it off and on for the past few weeks.

Grain-Free Pear Crisp

Grain/Gluten/Wheat-Free, Egg-Free, Dairy-Free Option, Peanut-Free, Nut-Free Option, GAPS/Paleo-Friendly

Pearcrisp6-baked[1]

Ingredients:

  • 1 cup nut flour (you can replace both nut flours with sunflour— I used 1 cup almond and 1/2 cup sunflour)
  • 1/2 cup coarse nut flour (just grind 1/2 cup nuts or seeds until coarse, but not fine)
  • 1/4 cup coconut flour
  • 1/4 cup honey
  • 1/4 cup ghee (butter or coconut oil would work here too)
  • 1/4 tsp salt
  • 1 tsp + 2 tsp cinnamon
  • 1 tsp vanilla
  • 6 pears (or apples)

pearcrisp-collage

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease a 8×8 or 9×9 baking dish with ghee or coconut oil (not included in 1/4 cup).
  3. Peel and slice the pears. Layer them in the baking dish and sprinkle 1 teaspoon of cinnamon over top.
  4. Mix the dry ingredients together (using the remaining 2 teaspoons of cinnamon).
  5. Add the wet ingredients and combine well.
  6. Crumble the topping over the pear slices and bake the crisp in the oven for 20-25 minutes or until golden brown.

Note: If you don’t eat this immediately and refrigerate the crisp overnight the fruit may get a little watery. To prevent this my mom added an additional step when making the pear crisp. Before placing the slices of fruit in the baking dish she baked them for 20-30 minutes on a baking sheet in the preheated oven to get rid of some of the moisture. Thanks for the tip Mom 😉

Shared at Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Thank Goodness It’s Monday.

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What song has been stuck on your mind lately?

Name two things that go better in pairs than alone.

Have you ever made Candy Pizza before?

What do you think of my new blog layout? Can you see the font alright?