The BEST Paleo Pancakes Yet

Happy Memorial Day!! I hope you all are having a wonderful long weekend filled with friends, family, and good food. Speaking of good food... here's another yummy one for breakfast (or lunch/dinner, since I tend to eat pancakes at all times of the day!).

If you can't tell already, this is like my 3rd pancake post. I have a small obsession with pancakes, and I'm always trying to make them better, healthier, yummier, etc. Although this recipe isn't necessarily healthier than previous ones I've posted, it's for sure yummier. These pancakes have a bit of crispiness to them around the edges that I LOVE - maybe because I cooked them in a hotter pan, or maybe because of the ingredients - I don't know! But these were so DARN yummy, I cannot wait to make them again. 

I didn't experiment much with this recipe, but I'm sure you could throw flax seeds, blueberries, bananas - whatever you want in them for additions really. I almost always add some ground flax seed and berries, but I didn't have it on hand this time around. I always recommend having coconut flour and almond flour on hand, since those are the two I usually use to bake with, but this recipe calls for a new one: arrowroot flour. Actually, it's more of a starch, and doesn't have much nutritional value (although it does contain some protein!) but it sure makes these pancakes delish!

Ingredients:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar (optional, but helps for rising)
• 5 large eggs
• 1/4 cup packed almond flour (make sure you pack it into the cup)
• 1/2 cup coconut flour
• 1/2 cup arrowroot flour
• 2 tablespoons coconut oil
• 2 tablespoons honey
• 3/4 teaspoon baking soda
• optional additions: flax seed, blueberries, raspberries

Directions:

1. Heat a pan over low/medium heat, and add coconut oil or butter to grease the pan.
2. Pour batter in pan to create medium sized pancakes (I fit about 4 pancakes on the pan each time).
3. Cook each side of the pancake until it is lightly brown/crispy on each side. 
4. Serve with pure maple syrup or a berry topping for a lower sugar option!

Gluten Free Pumpkin Spice Pancakes

Pancakes are a frequent dinner treat on Sundays for us. There is nothing better than some warm, fluffy pancakes to end a great weekend. These don't have a bad ingredient in them - they're gluten free, refined sugar free, and full of tasty, healthy ingredients. I decided to add a little seasonal twist to these this time, with the addition of pumpkin and some fall spices. Not to be basic, but god I love a good pumpkin recipe. Who doesn't!? 

For once, I am not using my coconut or almond flours (I actually ran out of the almond, and it's hard to find almond flour that isn't almond meal). This recipe calls for oat flour, which you can buy, or is super simple to make in a food processor. I've said it before and I'll say it again, if you guys don't have a food processor, get one!!! I use it in most of my recipes - it's so worth it!

These make enough pancakes for Nick and I. Sometimes we have some left over, sometimes we don't... oops! Oh and by the way, these only take 10 minutes to make!!! Enjoy.

Recipe:

• 1 1/3 cups oat flour
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1 heaping tbsp raw honey
• 1 cup nut milk (I've used almond and cashew)
• 2 tbsp greek yogurt (organic, full fat)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice (optional - just do 2 tsp cinnamon if you don't have it)

Directions:

1. Mix the dry ingredients together in a large bowl.
2. Add all the wet ingredients to the dry and whisk until batter is smooth.
3. Let sit for a minute or two while the pan is heating up - the batter will thicken slightly.
4. Scoop batter into the pan to create pancakes!
5. Enjoy!!

Healthy, Simple Pancakes

Healthy yet delicious pancakes? It can't be possible right? Well it can, and I made them over the weekend. They are gluten free, refined sugar free, AND they could be dairy free (substitution below), but the dairy in these is actually quite good for you, as long as you buy organic! The dairy ingredient is actually the secret ingredient in my pancakes: cottage cheese. Sounds strange right? Well it started with my grandma, who used to make her pancakes with cottage cheese, and I've made them that way ever since. Of course I've adapted the recipe to be a big healthier than hers was, but will always keep that ingredient. It makes the pancakes fluffy and incredibly yummy!

The recipe is simple - only 10 ingredients and takes about a half hour tops (unless you're cooking more than 3 pancakes at once). Be sure to get the real maple syrup too- that fake stuff is toxic! Begin by whisking all the wet ingredients together in a bowl - make sure they are thoroughly mixed. Next, mix all the dry ingredients together. Add the wet ingredients to the dry and mix well. Pour about 1/3 a cup size into the pan (per pancake) and cook evenly on both sides. To know when to flip the pancakes, wait until they bubble a little bit on the top. Add any type of toppings you want - blueberries, dark chocolate chips, raspberries... Enjoy!

Ingredients:

• 1/2 cup cottage cheese*
• 1/2 cup almond milk (or any type of nut/coconut milk)
• 4 eggs (recommend cage free/organic)
• 2 teaspoons vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 tablespoon agave (or honey)
• 1 1/2 tablespoon of ground flax seed (optional)
• Large pinch of sea salt
• Coconut oil or ghee (for frying)
• REAL maple syrup
• Blueberries, dark chocolate chips, bananas or whatever you'd like for garnish

*If you want dairy free, omit the cottage cheese and do 1 full cup of nut milk

**Adapted from Frank Body

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