These pancakes are easy to make, and they are grain free, gluten free and dairy free. Coconut flour is much lower in carbs than normal flour, plus it’s high in fiber, protein and has some good fat to boot. These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.
Preheat a large griddle over medium heat (I use a cast iron)
In a medium bowl, whisk the eggs until liquid and frothy.
Whisk the coconut milk, vanilla and maple syrup (or honey) into the eggs.
In a small bowl sift together the coconut flour, baking soda and salt.
Mix the coconut flour mixture into the liquid mixture. The batter will be thick.
Melt coconut oil or butter in your pan.
Drop the pancake batter by 1/4 cupfuls into the pan, smoothing out the batter so that it won’t be too thick.
Cook until brown on each side and done in the middle.
Serve with real butter, honey, maple syrup, etc.
These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.
These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.
Beat the eggs and salt in a bowl. Add honey and vanilla.
Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.
Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.
Heat a 10″ cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary.
Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That’s okay. When they are rolled up you can’t see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds.
Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.
Stir the batter between each crepe. Repeat with remaining batter.
Stack finished crepes on top of one another to keep warm and flexible.
Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!
*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise. Omit for a GAPS legal recipe.
To freeze:
Separate each crepe with a sheet of parchment and freeze in air-tight container. Thaws in a few minutes on the counter.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.
Makes a moist, airy squash pancake with a phenomenal taste. Add lots of butter and berries on top!
In a medium size mixing bowl, add in squash and eggs and mix until creamy using a Hand Blender if you have one.
Then add in peanut butter, salt and cinnamon and mix until all ingredients are incorporated.
Lastly, add 3/4 cup water and mix. If it needs a little more water, add the last 1/4 cup in very slowly. It’s hard to remove water after its mixed in!
Use the following directions on how to fry the perfect pancake and enjoy! http://www.wellnesshammock.com/2012/05/how-do-you-fry-the-perfect-pancake/
These grain-free, dairy-free muffins are a tasty, springtime treat; a great way to enjoy fresh strawberries! If you can tolerate dairy, top with plenty of grass-fed butter or whipped cream and fresh strawberries!
Beat eggs with coconut oil, maple syrup, almond milk, stevia, and strawberry extract. Mix dry ingredients together in a smaller bowl, breaking up any lumps. Stir into the egg mixture, then add strawberries until well combined. Drop about 1/4 c. at a time into a paper-lined muffin pan and bake at 350 for 30-35 minutes. Remove to wire rack to cool.
This is a super-fast, easy breakfast that is chock full of protein and good fats! Serve with a bit of sucanat or honey for a special treat.
Preheat oven to 450. Place coconut oil in a 10-in. cast iron skillet and place in the oven to melt and heat up. Whirl eggs and coconut milk in the blender for about 30 seconds, until whipped and frothy. Add almond flour, salt, nutmeg and cinnamon and whiz for another 30 seconds or so. Pour into hot skillet and arrange apple slices over the top and sprinkle with cinnamon. Bake for 10 minutes, and then lower heat to 350 and bake another 5-10 minutes, until puffed and golden brown.
It doesn’t matter if you eat grain-free by choice or necessity — but I guarantee this recipe will make you reach for your coconut flour. You won’t find a chocolate cupcake anywhere that tastes even remotely as moist and flavorful as this one. Watch your grain-free AND wheat-loving friends inhale these treats. The best part? It’s power-packed with nourishing protein and fiber: the healthiness of a muffin with the taste factor of a cupcake. Bet you can’t eat just one…
In a large bowl, whisk ingredients together — EXCEPT the raspberries.
Fill muffin tins with batter.
Gently poke 3 raspberries into each muffin tin.
Bake 325* for 20 minutes.
These taste delicious stored in the fridge or eaten straight from the freezer.
To make mini muffin size, poke only one raspberry into each and bake ~12 minutes.
These freeze wonderfully and still retain their moistness.
This is a quick and easy recipe that also freezes well for a quick breakfast or snack. Rich and lightly sweetened, with a hint of lavender in each bite!
Place all ingredients in food processor and pulse until combined. Separate into 2 balls, and roll each one into a 6-8″ circle. Cut each circle into 6 wedges and place on a parchment lined pan. Bake at 375 for 10-15 minutes, until lightly browned.
If you make your own almond milk then making your own almond flour is really easy. Just dehydrate the leftover pulp from the milk. It’s that simple!
Soak the almonds in salt water for 7 hours. Drain and rinse them. Add the nuts and 4 cups of filtered water into a blender and and blend for about 1 minute. Pour into a nut milk bag with a container underneath and squeeze out the milk.
After blending the almonds and squeezing the milk out through a nut milk bag there will be leftover pulp.
Since the almonds have already been soaked to make the milk all they need to do is dehydrate.
Simply spread the pulp out on a baking sheet and stick in the oven at 150 degrees for a few hours or place it in your dehydrator. Once it is dry I give it a quick buzz in a food processor and it’s ready to use!
If you can do it with a whole grain berry, why not a nut? Save a step and a dish with better results!
In Vitamix, combine almonds, yogurt, eggs, butter, honey, vanilla, baking soda and salt and blend on high until smooth, takes a couple minutes. Melt 1 tablespoon butter on skillet over medium heat, ladle pancake batter onto skillet. Cook for 1 minute on each side. Add more butter for each batch as needed. Makes 24 medium pancakes. Serve with yogurt and berries.
A great gluten-free alternative to a family favorite! Store these yummy muffins in the freezer and pull out for breakfast or a quick snack, or reheat to serve with soup for an easy dinner.
Whisk eggs along with remaining wet ingredients. Stir together dry ingredients, breaking up any lumps, and add to egg mixture, mixing thoroughly. Gently fold in blueberries and pour into 24 paper-lined muffin cups. Bake at 350 for 20-25 minutes. Enjoy warm with plenty of butter!