Paleo Pancake Muffins

I found this great recipe for paleo pancakes, I mean this is the best pancake recipe I have ever made. I have made this a couple of times.  I love pancakes on occasion but they do take some time to make.  I decided to take a regular recipe and see how they would do as a muffin.  Making the pancakes into muffins is super easy, clean up is a breeze and it makes for a great breakfast later in the week.

Paleo Pancake Muffins
1 cup unsweetened coconut milk (not canned milk)
1 teaspoon apple cider vinegar
5 large eggs
1/4 cup packed almond flour
1/2 cup coconut flour
1/2 cup tapioca flour
3/4 teaspoon baking soda
2 tablespoons coconut oil
2 tablespoons honey
Preheat oven to 350 degrees Fahrenheit.  Place all ingredients into a blender in the order they are listed.  Blend until smooth, making sure to scrape down the sides.   In a 12 cup muffin pan, place muffin liners into each cup (using the liners makes for easy removal, I used parchment muffin paper).  Pour batter into each cup about half way to start and then filling them up with the rest of the batter.  Don't fill the muffin cup full otherwise it will spill over.  Place into oven and bake for about 13 minutes.  Muffins are done when they are inserted with a toothpick and it comes out clean.   Let cool slightly, remove from pan, remove paper and place on a plate.  Drizzle with maple syrup and some fresh fruit.

Waffles with Strawberries

I made this recipe the other day, it was actually a pancake recipe.  What I found was that the batter for the pancakes was really thick.  I thought for sure that this same batter would make great waffles.  I made waffles this morning and I actually like the waffle consistency better.

Waffles with Strawberries (wheat free, dairy free)
For the Strawberries:
1 cup frozen strawberries, thawed
2 tablespoon lemon juice
2 tablespoons honey
Place all ingredients into a saucepan, mix together and let simmer.  Once strawberries have broken down, bring heat to low to let thicken slightly.  Cook until you get the consistency you want.

For the Waffles or Pancakes:
3 eggs, whisked
1/2 cup almond milk or coconut milk plus 3 tablespoons (carton, unsweetened)
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
In a large bowl, whisk together eggs, milk, honey and vanilla.  In a small bowl add coconut flour, tapioca flour, baking powder, baking soda and salt.  Mix together to incorporate the dry ingredients. Then, while continuously whisking, slowly add the dry ingredients to the wet ingredients.  Whisk until batter is well combined.  For waffles: Oil a waffle maker and add a scoopful of batter and cook until done.  For pancakes: Over medium heat, grease a large pan.  Once pan is hot, use a large ladle to pour onto pan to make a pancake.  Once pancake has cooked and bubbles begin to surface on top, flip it.  About 2-3 minutes per side.   Top with strawberries and maple syrup.

Pancakes (Gluten Free)

You ever just have a taste for something and you won't be satisfied until you get it?  This morning it was like that for me.  I really really wanted pancakes.  We have eliminating wheat from our diet and I have to say that I feel good not eating it.  Since we aren't eating wheat I needed to find a good recipe for pancakes.  I already use my own mix of gluten flour for when I make my brownies but I didn't know if that would work as a straight out substitute in a regular white flour recipe.  So as to not re-create the wheel.  I opted to look for another food blog who had a recipe.  I came across Elana's Pantry Silver Dollar Pancakes.  I have to say there were delicious!  Oh, and if you are doing the Paleo diet, these fit that as well!

Gluten Free Pancakes
3 eggs
1 tablespoon water
1 tablespoon pure vanilla extract
2 tablespoons honey
1-1/2 cups almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
a small amount of coconut oil for the pan
In a large bowl whisk together eggs, water, vanilla and honey.  Add almond flour, salt and baking soda.   Mix until all ingredients are combined.  Heat coconut oil in a skillet or flat pan over medium heat.  Add batter about 2 tablespoons onto skillet.  When bubbles form on pancakes, flip them, cook until done.  Regulate heat as necessary so that they won't burn.  Remove to a plate and serve with sliced bananas and maple syrup.  I also used a blueberry sauce that was imported from France.  The sauce is made from blueberries and grape juice.  No added sugars or other ingredients.

I also served this with some cooked breakfast sausage links that came from our local farm.