Paleo Apple Pancakes

This recipe was born because I REALLY wanted pancakes, but I was super low on ingredients. I looked in my fridge and saw I had eggs and apples and wondered "Could I make my Paleo Banana Pancakes but with apple instead of banana?"

I decided to try. When I first scooped the pancake batter into my pan, I thought this experimental recipe was going to be a flop, but lo and behold these bad boys turned out AMAZING (and I've made them 3 times since that original creation)!

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Paleo Apple Pancakes  gluten free, grain free, dairy free, refined sugar free

Ingredients:

  • 1 small apple, cored

  • 2 large eggs

  • 2 tablespoons coconut flour

  • Dash cinnamon

  • Pinch of sea salt

  • 1/2 tsp vanilla

  • 1 tbsp coconut oil

  • Toppings of choice: more diced apple, cinnamon, honey or maple syrup, nuts or nut butter

Instructions:

  1. Add apple to your high speed blender or food processor and pulse until apple is shredded. Add all other ingredients except coconut oil and blend until combined.

  2. Heat coconut oil in a large pan over medium heat. Spoon batter onto hot pan to make 4-5 pancakes. You may need to flatten out or shape the batter with a spoon. Note: The batter will likely not look like traditional pancake batter, and cakes may even appear a little chunky when you first spoon batter onto the pan. This is okay!

  3. Let the cakes cook until edges begin to brown, about 5 minutes. Gently flip and cook for a few minutes until lightly browned on the second side.

  4. Serve with toppings of choice!

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Paleo Banana Pancakes

Who doesn't love pancakes?

I remember having friends sleep over in middle and high school - we'd stay up way too late gossiping and watching MTV. In the morning, I'd make pancakes, usually chocolate chip, and we'd eat a TON. Like at least 7 each. Gotta love that teenage metabolism ;)

These pancakes are nothing like those of my childhood but boy are they delicious. The best part? They are packed with good-for-you ingredients so you can eat the entire stack and STILL feel incredible, teenage metabolism or not.

Paleo Banana Pancakes // gluten free, grain free, refined sugar free

Ingredients:

  • 1 large ripe banana
  • 2 eggs
  • 2-3 tsp coconut flour
  • 1/2 tsp pure vanilla extract
  • pinch of baking soda
  • generous dash of sea salt
  • generous dash of cinnamon
  • 1-2 tsp coconut oil (for cooking)
  • optional: 1/2 tsp maca powder

Instructions:

  1. Mash banana with the 2 eggs (you can do this with a fork for chunkier pancakes, or blend in your blender for a smoother batter)
  2. Mix in all other ingredients.
  3. Heat coconut oil in a skillet over medium heat. When oil is hot, scoop batter into skillet to form 4-5 pancakes.
  4. Cook until the surface of the pancakes start to bubble and edges are browned and then flip VERY carefully (I used two spatulas to do this). Cook another few minutes on the second side.
  5. Top with fresh fruit, nut butter and (if desired) real maple syrup. ENJOY!

Are you a pancake fan? What's your favorite type - blueberry, chocolate chip, banana?? Share with me in the comments below!

Chocolate Cherry Acai Smoothie [+ surprising topping idea!]

I'm actually not a BIG chocolate smoothie person {shocking, right???}, but I love the combination of chocolate and acai.

This smoothie makes for a sweet breakfast, solid snack or a light dinner. It's pretty thick so I like to serve it in a bowl with lots of fun toppings like cacao nibs, granola, or (my most recent discovery) NewPop Sweet Cinnamon Popcorn.

I know what you might be thinking - popcorn on a smoothie? Are you nuts? But hear me out! NewPop is a NEW kind of popcorn (get it??!) that is skinless and popped under high pressure which locks in all the nutrients and flavor, without the annoying skin that always ends up stuck in your teeth.

NewPop tastes a little like puffed cereal, which is why I've been enjoying in on top of my smoothie. The only ingredients are non-GMO corn and a little bit of organic cane sugar (plus spices for some of the flavors!). No salt, oils, or butter.

I'll admit, I was a little skeptical when I opened my first bag of NewPop because it doesn't LOOK like popcorn. And honestly, it doesn't taste like traditional popcorn. BUT it is delicious in it's totally unique way.

The best part? This NewPop popcorn was WAY easier on my stomach. Often times the traditional stuff is hard for me to digest and leaves me feeling bloated. No issues with NewPop so that's a HUGE win in my book.

Learn more about NewPop + where you can buy here.

Now about that smoothie recipe... ;)

Chocolate Cherry Acai Smoothie // vegan, gluten-free, refined sugar free

Ingredients:

Instructions:

1. Add all ingredients (except toppings) to your high speed blender and blend until smooth. This will make a thick smoothie so you may need to add a bit more liquid to get it to blend up!

 

 

What's are your favorite smoothie toppings? Would you try popcorn on your smoothie?? Let me know in the comments below!

 

I was generously sent a variety of NewPop Popcorn products to sample, however all opinions are my own.

Tempeh with Mushrooms, Onions + Tomato Sauce

 

Tempeh with Mushrooms, Onions + Tomato Sauce // vegan, gluten free

Makes 2-3 servings

Ingredients:

- 1 package tempeh, diced

- 1 large yellow onion, diced

- 2 cups mushrooms of choice, sliced

- 1-2 tbsp coconut oil

- 1 cup tomato sauce of choice

- 1 tsp dried oregano

- salt and pepper to taste

- 3 cups greens of choice, optional

Instructions:

  1. Heat 1 tbsp oil in a large skillet. Add onions and season with salt, pepper, and oregano. Cook until translucent, about 5 minutes
  2. Add in mushrooms and cook another 5-7 minutes, until mushrooms begin to brown.
  3. Push mushrooms and onions off to one side of the pan. Add the other tbsp of coconut oil and the tempeh and cook until tempeh begins to brown (5-7 minutes).
  4. When tempeh is browned, add in greens and tomato sauce and cook until greens are wilted and sauce is warmed. Taste and season with additional salt, pepper, and oregano. Enjoy!

Scrambled eggs with thyme

I feel silly even calling this a recipe because it is so simple, but the addition to thyme makes regular scrambled eggs taste like something you would order at a fancy brunch spot.

Scrambled eggs with thyme // vegetarian, paleo, gluten free

Ingredients:

- 2 eggs

- 2 tbsp non dairy milk, milk or water

- salt and pepper to taste

- 1 tsp dried thyme

- 1 tbsp coconut oil or olive oil (can also use coconut or olive oil spray)

Instructions:

1. Heat pan and add oil or spray.

2. Whisk eggs with liquid of choice, salt, pepper and thyme.

3. Pour eggs into heated pan and cook until desired doneness.

If you want to perfect your scrambling technique, check out this recipe from Alton Brown.

 

What's your favorite way to eat eggs?? Do you have any special tricks or add ins? Let me know in the comments below!