Paleo pancakes with blueberries and Maple syrup

I enjoy the meal ideas that are Paleo especially when im trying to lower my intake of flour and extra added sugars. These pancakes are awesomely delicious and simple to make just be careful when you flip them as the batter is thinner (weaker) than normal pancake batter that contains flour. Thanks nomnompaleo for sharing this yummy recipes but I added my favorites to the batte. 

These little mini cakes are packed with the natural taste of coconut and banana thats used to bind the ingredients. 

This recipe can make 12 mini pancakes but I made 6

Here's what you'll need to make'em fast and easy them add what you like to put a smile on your family's face.

☆

- cast iron skillet or griddle 

- 2 large eggs

- 3 TBSP of FULL FAT coconut milk 

- 1/2 ripe banana mashed

- 1/2 tsp. apple cider vinegar 

- 1/2 vanilla extract 

- 1 1/2 TBSP Coconut flour 

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg 

- 1/4 tsp baking soda 

- pinch of table salt

- 1 TBSP unsweetened shredded coconut toasted

***1/4 tsp. coconut oil (give or take)

- coconut oil for frying

- fresh blueberries for topping

- Maple syrup for drizzling 

Coconut milk can be used in many ways cereal, coffee, smoothies, sauces, etc... I enjoy the flavors of 'A taste of Thai' brand coconut milk, it's rich, flavorful and creamy whenever I find it on sale I stock up. 

After opening the can you'll notice the coconut fat has collected, I find it easier to stir it up in the can then pour it out or if you need the fat only then skim it off the top, but we need the milk to be  'full fat' for this recipe

First, toast the shredded coconut until brown and crispy,, set aside

Next: 

In a medium sized bowl mix together the wet ingredients: egg, coconut milk, mashed banana, vinegar, vanilla (there will be lumps)

Now:

in a small bowl mix together the dry ingredients: flour. salt, cinnamon, nutmeg, baking soda 

Now:

add enough coconut oil to you skillet or griddle, I used my griddle because my flipping skills are still being developed. Heat the griddle to 275 - 300° ***be careful the

 cake can easily burn so be patient they are well worth the wait. 

Next:

take the 1/4 tsp. of coconut oil divided into 3 and drop it randomly into the wet mixture 

now, add the dry mixture into the wet mixture stir well

now crumble the toasted coconut flakes into the batter and stir

Once the grilled is hot, use a TBSP amount for each pancake, * I used approx 1 1/2 TBSP per cake, allow the pancakes to start to bubble up before flipping them, check the underneath to ensure they don't burn...then flip'em

Now,

allow them to cook about 2 more minutes or until done remove from heat, then repeat if you have more batter 

☆Now, plate'em

☆Top'em with blueberries 

drizzle with warm maple syrup 

and...ENJOY!!!

Caramel morsels & sea salt cookies

These cookies are 2 of 5 desserts I baked for my family, well my son JoRon and daughter Chanel asked that I make them chocolate chip cookies and I was more than happy to so.

I searched the internet for a simple recipe for chocolate chip cookies and found and interesting recipe that was very different than the others. This recipe was adapted from the 'Sweetandsavorytooth' website but with a few changes my tweaked version was all the rave between my family and their friends, and now I have two more request for 2 batches this weekend.

So, to start these mouthwatering delights you'll need:

1+ 3/4 cups AP (all purpose) flour

1/2 tsp. baking soda

1 stick + 2 TBSP unsalted butter

4 TBSP cold unsalted butter cubed

****this total amount of unsalted butter should equal 1 and 3/4 sticks

1/2 cup sugar

3/4 cup packed brown sugar

1 tsp. salt

1 tsp. vanilla extract

1 tsp. vanilla essence

1 whole large egg

1 large egg yoke

1+1/4 cups semi sweet chocolate chips

1/2 cup Nestle Toll House Delightful caramel morsels

Sea salt to sprinkle

~Now that's prepared, preheat oven to 375°

~ line two cookie sheets with parchment paper

*** in a bowl mix together the flour and baking soda, set aside

 

Add 10 TBSP of the butter into a heavy bottom medium skillet over medium high heat, Allow the butter to melt, continually swirl the butter around in the skillet to prevent it from burning, ***The idea is to brown the butter leaving it with a nutty smell so keep the butter moving by constantly swirling it, this process might take no more than 3 1/2 minutes, once that is done remove from heat. 

 

Pour the browned butter in a heat proof bowl and add the cold cubed butter and allow it to melt completely

 

 

Now, add the both sugars, vanilla, vanilla essence, and salt to the butter and whisk together...

Add in the egg and egg yoke, continue to whisk this mixture for 30 seconds and allow to rest for 3 minutes... Do this whisking process 3 more times and the results should be a brown, smooth, and thick mixture...

 

Next, add the *** flour mixture to the butter mixture and blend just until combined do not over mix...

 

Now, add the chocolate chips and the caramel morsel and fold into mix 

 

Using a tablespoon of dough, drop dough onto prepared cookie sheets and add *** about 2 - 3 extra caramel morsel onto then sprinkle with the sea salt, bake one sheet at a time

 

Bake at 375* for 10 - 12 minutes (depending on your oven) ensuring to rotate pan at 5 minutes of baking to allow for an even bake, when done remove from oven allow the cookies to cool in pan then transfer to wire rack to cool completely. These cookies will keep nice and moist in an air tight container

 

my family ate the last batch straight off the wire rack

ENJOY!!!

Banana stack #Paleo style

These cake are heavenly 'Banana Manna' as manna is described in the Bible as being grounded and poured into cakes which were then baked, resulting in something that tasted like cakes baked with oil.... well I used #GHEE

Ooh so yummy Pumpkin pancakes

I woke up today Sunday morning, wanting and craving something pumpkin. I searched my cookbooks and then the internet and found the recipe for these yummy pancakes. The recipe is adapted from allrecipes.com but with three minor adjustments I whipped up a batch and served them with maple syrup and butter...It's that season again where almost everything is pumpkin.

 

                                           To make this delicious stack of cakes I used

INGREDIENTS:

1 1/2 cups of fat free ilk **( the recipe just asked for milk)

I cup of pure pumpkin puree

1 egg

2 TBSP of melted butter **( the recipe called for vegetable oil)

2 TBSP vinegar

2 cups of all-purpose flour

3 TBSP light brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt **( I used sea salt) 

2 medium size mixing bowls

 DIRECTIONS:

1) in one bowl mix together *( I used a whisk) milk, pumpkin, egg, oil/butter, and vinegar

2) in the other bowl mix and combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt/sea salt

  

3) make a well in the flour mixture and pour the pumpkin mixture into the well and whisk enough  to combine the two



4) Heat a griddle to 325F or skillet to medium high heat and coat with butter flavored cooking spray or vegetable oil *( I used buttered flavored cooking spray). Using a 1/4 cup pour a scoop of batter onto the griddle, allow the batter to cook and form bubbles and become dry looking before flipping them over 

 

5) Flip'em over allow to cook and brown, serve them on a warm plate top them with butter and maple syrup....  and ENJOY!!! 

HAPPY SUNDAY!!! 

 

Buttermilk pancakes for my daddy

As long as I can remember, my dad loved pancakes. When ever our family would go out for breakfast he'd order silver dollar pancakes and bacon every time. Yesterday afternoon I was missing my father so I made a batch of buttermilk pancakes in his memory. I love you daddy💜💜💜

BIG 'ole fashion oatmeal cookies...with a twist.

Shhhh...I put HEATH toffee nuggets in the mix!!! ...yummy

 

YOU WILL NEED: Preheat oven to 350F

1 cup of white sugar

¼ cup of light brown sugar

½ cup of softened butter (one stick)

1/3 cup molasses

2 eggs

2 cups of Old Fashion Oats

1 ½ cup all-purpose flour

1 tsp. baking soda

1 tsp. of cinnamon

¼ tsp. salt

1 cup of raisins

.....and 1/2 cup HEATH nuggets

 

THEN...

1) In  a bowl cream together the sugar, butter, molasses, then eggs last (one at a time)

 

2) in a separate bowl mix well the dry ingredients then combine the dry mixture  into the wet mixture and mix well but not too much

 

3) fold in your HEATH nuggets and raisins

 

4) ***I used a medium size ice cream scooper and scoop dough onto a LIGHTLY GREASED or BUTTERED cookies sheet (6 on each sheet.....I found that the lighter cookie sheet bakes well in my oven) and bake for 9-10 minutes or until golden brown or until your likeness

 

5) let rest until cookies set then transfer to rack to cool