Fluffy Grain-Free Pancakes

by Susan on July 1, 2015

I have made just about every variation on the “paleo pancake” possible. Some tasted too much of banana, others were as dense as a brick. I’ve had a few successes here and there, but always struggled with the cakes flipping well or browning too quickly. Even my hits were not what I would dub slam dunks.

I love George from Civilized Caveman‘s recipes, and I was intrigued when I found his recent “fluffy” blueberry pancake recipe. Fluffy is certainly a desired adjective in pancake-making, and the ingredients looked they just might do the trick.

The combination of coconut flour and tapioca (or arrowroot) here yields a nice batter that was easy to shape and flip. I love that there is only 1 tbs. of added sweetener to the whole batch! I will be making these again when our local blueberries are ripe for picking, but in the meantime made them with some wild blackberries we have growing in our yard. When adding berries to pancake batter, I always like to form my cakes on the griddle, then press a few berries into them. This keeps the berries from getting squashed and turning the batter purple.

I enjoyed my pancakes with just a little butter on them, and found them plenty sweet, moist and flavorful. The kids had a little pure maple syrup on theirs and cleaned their plates. I used almond milk, but if you’re nut-free opt for coconut and you have yourself grain, gluten, dairy and nut-free fluffy pancakes. Happy breakfast!

Fluffy Grain-Free Pancakes
adapted from Civilized Caveman Cooking

3 eggs
1/2 cup plus 3 tbs. almond or coconut milk
1 tbs. raw honey
juice of 1/2 lemon
1 tsp. vanilla extract
1/2 cup coconut flour
1/2 cup tapioca or arrowroot starch
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of sea salt
coconut oil, for skillet
1/2 cup berries or dairy-free chocolate chips

Whisk eggs in a large bowl. Add milk, honey, lemon juice and vanilla. Whisk again until well blended.

Mix coconut flour with tapioca or arrowroot in a separate bowl. Gradually add to wet ingredients, continually whisking.

Mix in baking powder, soda and salt.

Grease a skillet with coconut oil over medium heat. Use a ladle to pour out pancakes, and then drop berries or chocolate chips into cake. Cook for about 3 minutes per side.

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Layered Chicken Enchiladas

by Susan on June 30, 2015

There are certain abilities in the kitchen that I lack. I cannot shape pizza dough into a perfect circle. I’m not very good at opening a bottle of champagne. And relevant to today’s recipe: my corn tortillas always rip when I try to roll them for enchiladas.

If  you can relate to this woe, try a stacked or layered enchilada dish instead. I’ve done one on the stove top and even in the crock pot, but this might be the tastiest version I’ve tried so far. The Cooking Light recipe uses chicken thighs, which are a great choice to ensure a moist filling with lots of flavor. While preparing shredded meat can sometimes be time-consuming, this chicken filling comes together quickly.

Salsa verda can be a bit zippy, but it’s tempered nicely by the lime juice. I also opted for a mixture of raw cheddar and jack cheeses to cut down on the spice a little. These would taste great with refried beans as an alternative filling, and dairy-free cheese would certainly work too. Corn tortillas are naturally gluten-free; definitely seek out organic and/or sprouted ones to avoid GMOs.

Layered Chicken Enchiladas

adapted from Cooking Light

2 tbs. olive oil
1.5 lbs. boneless chicken thighs
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper
1 large chopped onion
8 minced garlic cloves
15 oz. can diced tomatoes, undrained
1 cup chopped fresh cilantro, divided
juice of 2 limes
1 (7-ounce) jar salsa verde
12 (6-inch) organic corn tortillas
1 cup shredded raw cheddar and jack cheeses

Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan with chicken; bake at 425° for 15 minutes or until chicken is done. Cool. Shred chicken and toss well with tomato mixture.

Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of a greased 11 x 7-inch glass or ceramic baking dish. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese.

Bake at 425° for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro.

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Dairy-Free Mac & Cheese with Broccoli, Bacon & Peas

June 29, 2015

This was a simple dish that I made up on the fly for lunch today, and everyone really liked it. I’ll confess that my husband and I topped ours off with a little hot sauce, but I like to keep seasoning pretty mild on dishes I’m serving up to a crowd. While I included bacon [...]

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Melon Salad with Prosciutto

June 28, 2015

Salty and sweet is just about the tastiest combination possible. Chocolate-covered pretzels are one thing, but I especially love to make savory dishes that play off the theme. This easy salad from Cooking Light pairs prosciutto with melon, but also throws in the peppery bite of arugula and a cool blast of mint. The original [...]

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Grain-Free Meatball Subs

June 26, 2015

My husband has a very long list of troubling food dislikes. Pancakes, olives and meatballs inexplicably top the list. They are all favorites of my kids, who constantly rib him for his tastebuds. Trying to get the man to eat pancakes and olives is a lost cause, but I am constantly trying to get creative [...]

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Homemade Dole Whips

June 25, 2015

How sad is it that one of my easiest recipe attempts ever (that didn’t even photograph well) is deemed one of the best things I’ve ever made by my husband? I guess I don’t need to keep trying so hard! I didn’t even make this one with him in mind, but rather my kids who [...]

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Summer Tomato, Mozzarella & Basil Grilled Cheese

June 24, 2015

I think of this as an “adult” grilled cheese, and I pat myself on the back that my kids adored it. It’s basically summer between two pieces of bread. Two pieces of gluten-free bread, in our household… The original Cooking Light recipe is dubbed a panini, as it uses Cuban bread. I opted for Trader [...]

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Avocado-Date Smoothie

June 23, 2015

Disclaimer: you don’t have to like dates to enjoy this smoothie. Or avocado, in all honesty. While I love to use dates to naturally sweeten things, I’m not a fan of their texture straight up, and actually find them a bit too sweet on their own. Here, though, they blend up seamlessly and add the [...]

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Baked Buffalo Chicken Pasta

June 22, 2015

I made this one last night for my husband, as he requested a pasta dish with some spice. While I did make it gluten-free, I did use “real” cheese per his request. Whenever I’m making any kind of roux for a baked pasta dish, though, I do opt for dairy-free milk and gluten-free flour as [...]

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Vegan & Grain-Free Chocolate Chip Peanut Butter Bars

June 21, 2015

I made two batches of these bars in the past three days; I think I’m still tinkering a tiny bit with the oven temp and time, but they are still legit enough to share! Baking without egg can be a textural challenge, especially when using grain-free flours. While I opted to use almond flour here, [...]

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