Since I’ve been upping veggies and limiting carbs, I’ve been looking for new, fresh recipes to keep my taste buds happy and my tummy satisfied.
I’ve done this sort of diet in the past, and I can swing eating various lean proteins on salad for about a month before I want to shoot myself. I can handle a lot of salad, but overall, I’m more of a “warm foods” person than cold/raw.
Last weekend, I was looking for paleo versions of breakfast staples, since like salad, I can only eat eggs for breakfast for so many mornings before the thought of a scrambled egg makes me want to gag.
Lo and behold, I found this a-mazing recipe for paleo english muffins. That’s right. An english muffin that is grain free and still delish. I have made them a handful of times already and the cool part is that you can adapt the flavors a bit depending on if you’re wanting something more savory or sweet.
I’m more likely to eat an egg if it’s surrounded by something that looks and tastes like bread. 🙂
So hear it is! Give a try and let me know what you think!
- 1 Egg, beaten
- 1 Tbsp Milk of Choice
- 1 Tbsp Coconut Flour, where to buy coconut flour
- ½ Tbsp Melted Butter or Coconut Oil
- ½ Tsp Baking Powder
- ⅛ Tsp Vanilla Extract *optional, I omit if I’m making something savory like an egg sandwich.
- ¼ Tsp Honey or (6 drops liquid Stevia) *optional, can omit sweetener
- 1 Pinch Sea Salt * optional
- Melt the butter or oil in a round, glass or ceramic ramekin (I actually use a small glass tupperware dish).
- Add all the ingredients to the ramekin, and whisk or stir with a fork very briskly.
- Stir, scraping sides , until clump free, may have to stab at some stubborn clumps.
- Cook in microwave for 1 minute and 30 Seconds, or can Bake in the oven at 400 F for 12 to 15 minutes, until middle is firm.
- Take a knife between the bowl and muffin and slide around to loosen edges.
- When cool enough to handle, remove from bowl, and cut in half sideways.
- Toast in a buttered or oiled frying pan, until lightly browned on each side ( like a pancake) this is an important step, do not skip!
- Enjoy with nut butter on top, or with a fried egg and greens!
AMY’S OVO-VEGGIE PANCAKES
Recipe #2 is pretty close to being a grain-free ovo-veggie pancake (I think I just made up a new name!). This one is my own concoction.
Now, I will admit that these are not the most amazing pancakes you’ve ever had, but they are a top contender for the best slow-carb pancake you’ve ever had. For reals. It’s delish.
- 1/2 Cup Rolled Oats
- 1 Pouch of pumpkin and banana baby puree (because I have a kid and was experimenting with what I had on hand. You could also use 3 Tbsp of regular pumpkin puree.)
- 1/2 of a Large banana
- Small handful of fresh spinach (the more you add, the greener the pancake!)
- 4 Eggs
- 1/4 Tsp baking powder
- 1/4 Tsp vanilla
- Pinch of salt
- 1 Tsp pumpkin pie spice (cinnamon, allspice, nutmeg, ginger, and gloves)
- 3 Tbsp almond milk (or other milk product)
- 3 Tbsp almond flour (or coconut flour)
- Put everything in a blender (I use my Vitamix), mix well.
- Pour desired about of batter (depending on how big or small you want the pancakes) onto a griddle (medium temp) or large pan (medium, to medium-low temp).
- Cook until just brown on one side, flip and cook a bit more. Don’t over cook!
- Enjoy by itself or with nut butter or honey on top. Yummers.
Hope you enjoy the recipes this week! Let me know how they worked out for you!
xoxoxo – Amy