Coconut Pancakes

I discovered coconut flour the other day, so of course I immediately bought it with these in mind! They came out kinda crumbly because I did not have any milk, so I used plain yogurt and a little water instead... But they still tasted good. I thought they tasted great even without any toppings! 

Warning: Coconut flour does have some natural sugar in it, so its ok to use it every once in a while, but not all the time, since it's not really sugar free.

Recipe:

(Creates 1 Serving)

1/2 Cup Coconut Flour 

1/2 Cup Brown Rice Flour

3 Large Eggs

½ Cup Almond Milk 

1 Tablespoon Coconut Oil

¼ Cup Salted Almonds

¼ Cup Raw Unsweetened Cacao Nibs

1 Tablespoon Unsweetened Coconut Flakes
1 Tablespoon Raw Unsweetened Cacao Powder

1/2 Tablespoon Cinnamon

1 Tablespoon Xylitol

1 Teaspoon Salt

1/2 Teaspoon Vanilla

Salted Butter (to grease the pan, and can also be used to top the pancakes with when they're done)

Directions: 

Beat the eggs, almond milk, coconut oil, cacao powder, vanilla, and both kinds of flour in a bowl until there are no lumps of flour. Then mix in almonds, cacao nibs, coconut flakes, cinnamon, xylitol, and salt. 

Grease a large pan with butter and coconut oil. Use 2 large spoonfuls of the mixture for each pancake. When small bubbles start to appear in the middle and the edges seem to be kind of hardened, flip the pancakes over and brown on the other side. 

Serve with a cup of almond milk, and sprinkle salt, xylitol, and cinnamon onto each individual pancake. And/or butter the pancakes. Or eat them plain; they're still delicious :) 

Cheater additions: I added few drops of maple flavored agave sweetener on some of the finished pancakes. It wasn't really necessary though, I really liked the flavor the vanilla and coconut flour added! 

I thought the mixture looked kinda beautiful before I added in the cinnamon, nuts, and cacao powder. :)

Mixture once cacao powder, nuts, and cinnamon were added. 

Eggs with Veggies and Chard

I literally eat this every morning for breakfast. I use as many of the ingredients below as I have available, so again, if you don't have all of the ingredients handy, no worries; just use what you have :) When I tell people about all the things I put in my eggs, they usually say, "oh so you're making an omelet!" But I don't like calling it an omelet; omelets are very neat and are generally made in one piece, and what I make is more like scrambled eggs with a bunch of stuff mixed in. 

Recipe:

(Creates 1 Serving (unless you use every ingredient listed and add one more egg))

Eggs:

3 Eggs

1 Green Onion, diced

1/4 of a Yellow Onion, chopped

1 Tomato, chopped

1 Clove Garlic, minced

1 Stalk of Celery, chopped

1/4 of a Red, Yellow or Orange Bell Pepper, chopped

1 Handful of Salted Almonds

Fresh Basil Leaves and/or Fresh Cilantro 

1 Tablespoon Coconut Oil

1 Teaspoon Butter

Cayenne Pepper

Turmeric 

Rosemary 

Ginger

Salt

Leaf Greens:

2 Big Leaves of Chard or Kale, ripped or chopped into several pieces (or 2 handfuls of Spinach or pre-chopped Kale or Chard)
1 Teaspoon Butter
1 Teaspoon Coconut Oil
1/3 Cup Water


Directions:

Put butter and coconut oil into a small pan over a medium-low heat. Let the butter melt. Spread the oil and butter so that it covers the entire bottom of the pan. (It doesn't have to cover the sides.)

Pour about 1/3 of a cup of water into a small pot. Add in the butter, coconut oil, and the leaf green of your choice (keep in mind that the amount you put in will shrink considerably by the time it cooks. Especially if it's spinach). Bring that little bit of water to a boil as you begin chopping onions.

Chop the yellow and green onions first. Put the onions into the pan of butter/oil. By now the water in your pot should have began to boil. Cover the pot and let it sit over a low heat as you work on your eggs.

Chop the tomato, celery, and bell pepper, and add them to the pan. Then add in the 3 eggs. (I put them straight into the pan and scramble them in the pan with a fork, but if you want you can scramble them in a separate bowl before you add them in. But if you do it my way, you'll have one less dish to wash!) Add in your spices. Mix the eggs with the ingredients with a fork or spatula.

As the eggs cook, chop the basil and/or parsley leaves and dice the onion. Move the eggs around the pan with the spatula until they are cooked to your liking. Then add the basil/parsley and garlic to the eggs and mix them in with the spatula.

Serve the egg mixture on a plate alongside the leaf greens.

If you're like me and you want to really be able to taste the spices, add them all to the eggs again, and then salt the eggs and the leaf greens.

Since I eat this every day, I've come up with several different combinations of the ingredients listed above, depending on what I had in stalk. Here are a few extra photos, just for fun:

Brown Rice Flour Chocolate Pancakes

I recently discovered that there is such a thing as brown rice flour, so now I'm excited to start making cookies and pancakes that work with my diet!

These were super good; I've been craving chocolate, coconut, and pancakes, so this fulfilled all three cravings at once!

Note: If you don't want them to be chocolatey, don't add the cacao powder or cacao nibs. The pancakes in the photo were actually made without cacao powder; they turn out dark brown if you add that in.


Recipe:

(Creates 2 Servings) 

3 Large Eggs

½ Cup Almond Milk

1 Tablespoon Coconut Oil

1 Cup Brown Rice Flour

¼ Cup Salted Almonds

¼ Cup Raw Unsweetened Cacao Nibs

1 Tablespoon Unsweetened Coconut Flakes
2 1/2 Tablespoons Raw Unsweetened Cacao Powder

1 Tablespoon Cinnamon

1 Tablespoon Xylitol

1 Teaspoon Salt

Directions:

Beat the eggs, milk, oil, cacao powder, and flour in a bowl until there are no lumps of flour. Then mix in almonds, cacao nibs, coconut flakes, cinnamon, xylitol, and salt. 

Grease a large pan with butter and coconut oil (or just butter). Use 2 large spoonfuls of the mixture for each pancake. When small bubbles start to appear in the middle and the edges seem to be kind of hardened, flip the pancakes over and brown on the other side. 

Serve with a cup of almond milk, and sprinkle salt, xylitol, and cinnamon onto each individual pancake. 

Cheater additions: I filled 1/3 of my cup with organic cow milk, and 2/3 with almond milk. I also couldn't help but put a few drops of maple flavored agave sweetener on each pancake, which tasted magically amazing. But if you want to follow the diet super strictly, don't do that, haha. However, if you don't mind cheating, I'd recommend putting blueberries into the pancake mixture as well.