Tag Archives: pancakes

Green Living Healthy Living Real Food Recipes

GAPS-friendly, Grain-Free Pancakes w/Vanilla, Cinnamon, & Raw Honey

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Here’s my answer to everyone’s pancake craving that is gluten-free, grain-free, and guilt-free in every sense of the word.

These pancakes are so easy, even the most throw-away cook will love making them.  A great alternative to allergy-inducing and health problem causing gluten and grains, these fabulous cakes can be made in a variety of ways…the sky’s the limit!

I found this recipe on Mark’s Daily Apple (I added sea salt to ours). The best part about pancakes is what you put on them.  We all know pancakes are a great delivery mechanism for butter, right? Here’s your opportunity to slather your breakfast with plenty of traditional fats for brain, heart, immune system, and endocrine health. We used grass-fed butter or ghee and coconut oil for cooking.

Toppings? Here’s what we used: fresh strawberries, home-made sour cream, real butter and real maple syrup.

There are endless variations and you can pretty much use anything you have in your kitchen that you like:

blueberries, bananas, mangoes, blackberries, raspberries, crispy nuts, coconut oil, ghee, cream cheese, yogurt, kefir, cinnamon, cardamon, nutmeg, cloves, dehydrate coconut, raisins, sprinkled rapdura, sucanat, coconut date sugar, raw honey…getting hungry yet?  Use raw honey for a sweetener if you are on GAPS, otherwise you can use real maple syrup. Use your imagination!

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And after tasting these, I promise you will leave far behind packaged, pre-mixed pancake batters from the grocery store, artificially-produced “maple syrup”, sugary fruit sauces, and embrace the yummy flavor of all these wholesome ingredients together for breakfast.

Ingredients:

  • 1 cup almond flour
  • 3 eggs (from pastured hens, preferred)
  • 1/8 vanilla extract
  • 1/8 to 1/4 tsp. ground cinnamon (more if you prefer a more cinnamon-y taste)
  • pinch of sea salt

Directions:

  1. Heat a pan on your stove with butter, ghee or coconut oil.
  2. Mix all ingredients together into a batter.
  3. When well mixed, pour small amounts into your greased pan and cook on both sides until brown. These pancakes should be on the small side (4-5 inches in diameter) as larger pancakes don’t stay together well when you try flipping them over.
  4. Remove from pan and garnish with all your favorite goodies.

More breakfast recipes:

Apples fried in butter topped with yogurt, sprouted nuts, raisins, and maple syrup
Home-made granola – sweet, crunchy bliss!
Make- your-loved-ones-happy breakfast

Real Food Recipes

Salmon Omelets Topped With Avocado and Spelt Pancakes – Make Leftovers Pop!

www.mypicshares.com

There’s usually leftovers of one type or another around our house on Saturday and Sunday mornings to use in our breakfasts, and this always makes the meal more special. Salmon from last night’s dinner makes a fantastically delicious and nutritious breakfast.

On Friday last week, I went to our local health food store to get water, and wandered over to the butcher counter to see if there was anything on sale. I wasn’t expecting to find a great deal on wild-caught salmon, especially this time of year.

It’s been several months since we’ve eaten salmon in our house because this time of year, it’s difficult to find good salmon – let alone fresh – for a decent price.

Salmon is rich in Omega-3 essential fatty acids. Omega 3s are essential to both cardiovascular and brain health because they support development and maintenance of these organ systems. Omega 3s reduce or eliminate depression and behavior-related disorders such as ADD, ADHD – so they are especially important for growing children. It’s also an excellent source of Vitamins D, B12, and B6, niacin, magnesium, calcium, and selenium.

Our dinner was great, as I expected. I baked the salmon in the oven with lemon, butter, garlic, paprika, salt and pepper and then served it with brown rice and vegetables. My son loves salmon too, and so did his friends who were over. I was glad to be able to serve the kids something they would eat enthusiastically, and that is so nutritious.

We had some leftovers so when we were cleaning up from dinner I was already thinking about our next meal – breakfast. A few months earlier my husband had suggested putting our leftover salmon in our eggs for the morning meal, and I wasn’t sure if I’d like it or not. But when he prepared it and we sat down to eat, I wasn’t disappointed. It was really delicious!

Omelets have been around for centuries. In the Oxford Companion to Food, Alan Davidson discusses the origins of the omelet which apparently go all the way back to ancient Persia. As time has progressed, many variations have appeared throughout different cultures. The word omelete appears to have originated from the French word lamelle, which means ‘thin strip.’ Some people believe ‘omelet’ stems from the Latin ova mellita, which was a “classic Roman beaten egg dish cooked on a clay dish”.

Davidson recommends a cast-iron skillet for omelets because it is a natural non-stick surface. Cast-iron is a great cooking tool because it allows for even-distribution of heat, which is important when cooking omelets. With cast-iron, a small amount of iron is leached from the pan into the food – which, in addition to iron found in eggs, make this dish a great source for this important nutrient.

Salmon omelet:

Ingredients:

  • Salmon, baked from a previous meal, cut into small chunks (we prepared ours with lots of butter, fresh lemon, salt, pepper, and garlic)
  • 4 pastured eggs
  • grated cheese of your choice – we used raw Monterey Jack
  • chopped green onions
  • chopped avocado chunks (optional)
  • Salt and pepper to taste
  • butter
  • 1 to 2 tablespoons whole milk (raw is a plus!)

Directions:

  1. On medium-low heat, melt two or three generous slices of butter in a pan.
  2. Saute salmon and onions in butter on medium low. Set aside.
  3. Prepare 4 eggs for an omelete – beat the eggs in a bowl with salt and pepper and a tablespoon or two of raw milk. You can use the same pan you used for the salmon and onions (dish saving) – but wipe it out first. Add some butter and heat to medium low. Pour the eggs into the pan when hot enough.
  4. While the eggs are cooking, grate the desired amount of cheese onto one half of the omelete.
  5. Spoon the salmon and onions onto the same half of the omelete with cheese.
  6. Allow the omelete to cook until the eggs are roughly 80 percent done or when the base of the eggs are firm.
  7. At this point you will quickly and carefully fold the empty half onto the other. To do this, take your spatula and cut the omelete down the middle. Then put the spatula under the empty half to move it onto the half containing the salmon, cheese, and onions. Tilt the pan as you do this so that any excess uncooked egg from the first half of the omelet joins the other half. Gently press down on the omelet once it is in one piece with your spatula. You will have to turn the omelete over at least once after doing this.
  8. Allow to cook for a few more minutes until the omelet can be removed easily with the spatula from underneath. You may have to test before you do this to make certain it is cooked.
  9. Serve omelet on a plate and garnish with avocadoes. You can also use fresh tomatoes, sour cream, salsa, or anything else you have on hand.

Spelt pancakes:

Ingredients:

  • 1 cup sprouted spelt flour
  • 1 cup whole milk (raw is a plus!)
  • 1 pasture-raised egg
  • 1/2 teaspoon salt
  • 1 tablespoon sucanat or Lakanto
  • 1 teaspoon baking soda
  • 1 tablespoon Dagoba unsweetened cocoa powder
  • coconut oil – 1 tablespoon for each pancake – or more if needed

Directions:

  1. On medium low heat, melt coconut oil in pan – a cast iron skillet is a good choice.
  2. In a mixing bowl, blend flour with all dry ingredients except sweetener.
  3. In another mixing bowl, mix egg, milk, and sweetener together.
  4. Blend wet ingredients into dry. If you don’t have enough moisture (enough to pour out easily without being too watery), add a bit of water. If too dry, add a bit of flour.
  5. Use a 1/3 measuring cup to pour some of the pancake mixture into the pan.
  6. Spread out in a round shape in the middle of your pan. When top begins to bubble, you will see small holes in the pancake. At this point, flip the pancake with a spatula and cook for approximately one to two minutes. You may need to adjust your heat according to your elevation, stove, and pan. Pancakes should be crispy golden brown.

This article is part of The Nourishing Gourmet’s Pennywise Platter Thursday carnival. Please visit this site and read about all the other great real food recipes there.