The hardest part of these paleo pancakes was deciding which of my mom’s amazing jams and jellies to put on them! Life has gotten me away from this blog. I take pictures of my food all the time and wish I had time to put them up on the blog. So when I made these today, I had to take the time and actually do it. I went and got honey from my friends at Homestead in the Hood today and that, of course, called for pancakes for dinner! Now, I’m very much a fan of easy things to cook because my chronic illness leaves me fatigued if I attempt too much. So, I threw these paleo pancakes together in ten minutes. Super quick, just a handful of ingredients, and nice-textured and delicious! As mentioned, the pancakes are paleo, and I’ve included instructions for egg replacements to make this recipe vegan or AIP! Oh, and in case you were wondering, I went with wild blueberry jam... Ingredients: 1/3 c. cassava flour 2 T. coconut sugar ¼ t. baking soda ¼ t. cream of tartar ½ t. vanilla powder 1 egg 1/8 c. water 2 t. coconut oil Directions: Whisk dry ingredients together. Add and whisk wet ingredients. Cook in pan with coconut oil over medium heat, about 45 seconds on each side. It's as easy as that! Makes about five small pancakes. Special instructions: For vegan egg: mix 1 T. ground flax with 2 T. warm water. Let sit for five minutes. For AIP egg: mix 1 T. gelatin with 2 T. warm water. Let sit for five minutes.
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Dani M
I grew up eating my Mom's amazing gourmet cooking. And then something happened. Three years ago, I became very sick. After lots of testing, the types of food I could eat became very, very limited. My mission now is to live a non-toxic lifestyle and try to make good, affordable, easy, allergy-friendly food! Most of my recipes will be paleo, Whole30, and/or keto friendly. Disclaimer
I am not (yet!) a certified nutritionist of any sort. Anything I say about health or nutrition is simply from my own research, and I would advise you to research before taking any of my advice.
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