Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Pancakes
AUTHOR: ADAPTED FROM BOB’S RED MILL
PREP TIME: 
COOK TIME: 
TOTAL TIME: 
YIELDS: 8 PANCAKES
INGREDIENTS
DIRECTIONS
  1. *NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  2. Heat a griddle or large skillet over medium heat.
  3. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  4. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  5. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  6. Serve warm with your favorite pancake toppings.

Sausage Puff Pastry

Sausage Puff Pastry

INGREDIENTS

  • 1 sheet puff pastry, thawed
  • 2 tablespoons maple syrup, plus more for serving
  • 18 cooked breakfast sausages, about 1 pound
  • 1 egg

DIRECTIONS

  1. Preheat oven to 425 degrees with rack in center position.

  2. Roll out puff pastry to 12-inch square. Brush maple syrup over entire surface.

  3. Cut dough into thirds in each direction and then cut each square in half diagonally, ending with 18 triangles. Place a breakfast sausage link on the lower third of each triangle and roll up, making sure to place each tip-side down on a parchment-lined baking sheet.

  4. Whisk egg and 1 teaspoon water in a small bowl until lightly beaten. Brush each puff with egg wash and bake for 16 to 18 minutes until golden brown.

Paleogang Chocolate Chip & Bananas Muffins

Paleogang Chocolate Chip & Bananas Muffins

 

Ingredients
  • 2 ½ cups almond flour (and/or oat flour)
  • 2 bananas
  • 2 eggs
  • ¼ cup honey
  • ¼ cup applesauce
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup dark chocolate chips
    Instructions
    1. Preheat oven to 375 degrees and prepare two muffin pans with non-stick spray
    2. Mix all of the ingredients (except the chocolate chips) in a high-speed blender until evenly combined
    3. Stir in the dark chocolate chips then evenly divide mixture into prepared muffin pans
    4. Baked for 15-17 minutes or until the edges are light golden brown

     

Pumpkin Donut Muffins

pumpkin_donut_muffin                       

Donut Muffins
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 18 mini muffins
Ingredients
  • ½ cup sugar
  • ¼ cup butter, melted
  • ¼ tsp ground nutmeg
  • ½ cup milk (soy milk works nicely too!)
  • 1 tsp baking powder
  • 1 cup all-purpose flour
  • Cinnamon Sugar Topping:
  • ¼ cup butter, melted
  • ½ cup sugar
  • 1 tsp cinnamon
 
Instructions
  1. Preheat your oven to 375 degrees and grease a mini-muffin tin, set aside.
  2. Mix up the ½ cup sugar, ¼ cup butter and nutmeg in a large bowl.
  3. Then, add in the milk, baking powder and flour until just combined.
  4. Fill muffin tins about ¾ full and bake for 15-20 minutes.
  5. During baking get your cinnamon-sugar topping mixed up.
  6. Melt ¼ cup butter in a small bowl and then in a separate bowl mix together the cinnamon and sugar.
  7. When the muffins are done, remove them from the pan.
  8. Dip the tops in the melter butter and then roll the WHOLE muffin in the cinnamon-sugar mixture.
  9. Let cool.

Paleo Cherry Coffee Cake

I love coffee cake so much I just had to bake one. This one has cherry’s but you can substitute blueberry’s or both. Great for breakfast or anytime just ask my family. Family favorite.

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Paleo Cherry Coffee Cake
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Paleo Cherry Coffee Cake
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Ingredients
Cherry Filling
Coffee Cake
Servings:
Instructions
  1. Preheat oven to 350 degrees. In a saucepan heat the frozen cherries, water, sugar, starch and salt over medium heat. Heat until it thickens for about 5 minutes. In a separate bowl mix together the dry ingredients almond flour, potato starch, sugar, baking power, salt. Once mixed add the melted coconut oil, eggs, vanilla, milk. I use non-stick spray in a 9x9 baking pan. Add coffee cake batter, reserving 1/2 cup. Pour in cherry filling, and level with spatula. Add tyhe remaining cherry filling. Place in the oven @ 350 degrees for 45-50 minutes.
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