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!

Pumpkin Protein Oatmeal

I love having oatmeal for breakfast, but lately I've been really trying to incorporate some more protein into my morning meals. If I'm not having my usual shake or eggs, I find it hard to make sure I'm getting enough! This recipe is delicious, quick, and warming - perfect for these chilly winter days we're having, plus it is packed with nutritious ingredients and a good amount of protein. Better yet, it only takes about 10 minutes to make!

You can play around with toppings for this, but I went with cinnamon (which is a wonderful, warming spice in the winter, plus it balances blood sugar), cacao nibs for a little crunch (these little guys are loaded with iron, magnesium, fiber and so much more!)., and a little maple syrup for sweetener!

Ingredients:

• 1/2 cup old fashioned oats
• 1/2 cup almond or coconut milk
• 1/2 cup water
• 1/2 ripe banana sliced
• 1/4 cup pumpkin puree
• 2 egg whites (remove the yokes)
• 1 tsp vanilla extract
• 1/2 teaspoon pumpkin pie spice (or you can do a mixture of ground cloves, cinnamon, & nutmeg)
• pinch of cinnamon
• pinch of sea salt
• cinnamon & cacao nibs for topping

Directions

• In a sauce pan, combine the milk, water, banana slices, pumpkin puree, spices and salt over medium to high heat. Bring to a boil.
• Once the mixture is boiling, add the oatmeal and bring down to a simmer. Cook until almost all the liquid is absorbed and the oats are soft.
• Pour in the egg whites and stir constantly so that they mix well (otherwise you'll get chunks of egg whites in the oatmeal). Cook for about 1-2 minutes.
• Place into a bowl and add your favorite toppings! You could do the toppings I chose, or something like an almond butter drizzle with pumpkin seeds, fruit or pretty much anything your heart desires!

*Recipe adapted from Eating Bird Food

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