October 20, 2015

PALEO PANCAKES


My motto for sticking with my top notch nutrition when the commercials are chanting, "Fall..a time to gather with family and friends around great food" MOMMY! I go to the Paleo Mom, or The Curious Coconut & I COOK. I stick with healthy Fats over carbs and great carbs like Sweet Potatoes, plantains & good oils like Coconut. Meat is our friend here, BUT make it good meat. Clean and hearty will keep us on track. Here's a good recipe for breakfast! 
Ingredients:
  • Plantain Flour Pancakes
    Recipe by Amanda Torres
    Prep time: 5 minutes
    Cook time: 5 - 10 minutes
    Total time: 10 - 15 minutes
    Yield: about 12 large pancakes (enough to feed 4 people)
    Ingredients (find out where to buy below recipe)
    • 1 cup plantain flour**
    • 1 tsp pumpkin spice blend, cinnamon, or vanilla extract
    • 1/4 tsp sea salt**
    • 3/4 tsp baking soda**
    • eggs (see below for substitute)
    • 3 Tbsp coconut oil**
    • 3/4 cup water**
    • few Tbsp coconut oil, for cooking
    Egg substitute (for autoimmune paleo protocol)
    • 2 Tbsp gelatin** (Great Lakes brand is from grass-fed beef)
    • 6 Tbsp filtered** water
    • 1 Tbsp additional coconut oil (for a total of 4 Tbsp)
    Cooking Directions
    1. In a large bowl, combine the plantain flour, spice blend or plain cinnamon, sea salt, and baking soda. If using vanilla extract instead of spices, add it with the other wet ingredients.
    2. Add eggs, coconut oil, and water and whisk until the batter has a smooth consistency.
    3. Heat coconut oil in a large frying pan over medium heat. Use a table spoon (that you eat with, not that you measure with) to scoop up the batter and place in the heated oil. This batter is going to be THICK, so you will have to use the spoon to flatten it out and shape it. Work in batches to cook all of the pancakes and try not to crowd them in the pan.
    4. Cook for several minutes on each side, using a spatula to flip. Sometimes I cook them more than once on each side. You just want to make sure they are browned on both sides.
    5. This recipe serves 2 to 4 people, depending on how hungry you are and if you are serving with sides. Top pancakes with any one or a combination of the following: real maple syrup, butter, creme fraiche, fresh berries, or cooked berries (just add 1 cup frozen berries to a pan and simmer on medium low heat until they cook down into a sauce. Use a spoon to crush berries as they are cooking).
    6. Autoimmune paleo (egg-free) instructions: Prepare gelatin first. Most websites tell you to first wet each 1 Tbsp of gelatin with 1 Tbsp of room temp water, then dissolve with 2 Tbsp boiling water. I have found another method that I think works better: Put 3 Tbsp water for each 1 Tbsp of gelatin in a small saucepan. Sprinkle gelatin on top to "bloom" (wet) it, stirring as necessary to make sure it is all wetted. Do this slowly so that clumps do not form, as they will be very difficult to dissolve. Then, heat saucepan over medium low heat and stir until all gelatin dissolves. Transfer to a mixing bowl and add remaining wet ingredients (including the extra coconut oil) and stir. Add dry ingredients to wet and stir well to combine into a batter. Cook as described above. The interior of the egg-free pancakes will be a bit more gooey than if made with eggs, but they still taste wonderful!
    7. Want to make these using fresh green plantains instead of plantain flour? Check out my recipe for green plantain pancakes (AIP-compliant).
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