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Paleo Pancakes By Tabitha

 GOOD MORNING –Perfect Pancakes

Ingredients:
3 whole eggs

1/2 cup almond meal

1/2 cup coconut milk

1 cup apple sauce or 2 bananas
2 tsp cinnamon

1 tsp vanilla extract

Coconut oil or EVO for cooking (go light on the oil, you just want a non-stick surface)

If you like fruit like I do, I recommend:

1 cup blueberries
1 apple, cored and chopped or
2 bananas sliced or
1 peach, pitted and chopped (this is my favorite!)

Prep:
Whisk or blend all ingredients until smooth (except blueberries or added chunky fruit). Fold in fruit. Cook in lightly oiled sauté pan or on griddle. ~2-3 min on each side or until bubbles are popped in the center of pancake.

*Keep them thin for a more pancake like texture.
**There are eggs in there, so you want them cooked thoroughly, but eggs make flipping these little suckers a bit tougher if you don’t have a good non-stick surface

Paleo Almond Pumpkin Muffins

Ingredients:
1 1/2 cup almond flour (just ground almonds)
1 tsp baking powder
1 tsp baking soda
1 cup canned pumpkin
1 mashed banana
2 tbsp honey
4 tsp cinnamon
3 eggs
1 tsp pure vanilla extract
2 tbsp almond butter

Optional:
1 cup raisins or other dried fruit
2 tbsp shredded coconut
1/2 cup chopped walnuts

Olive oil as needed to grease the pan

Directions:
Heat oven to 375 degrees
Beat eggs. Add to the eggs all other wet ingredients except olive oil. No need for a mixer just stir till combined. In a separate bowl mix together the almond flour, baking soda and baking powder. Add the wet and dry ingredients together then add the raisins, walnuts and coconut. Stir. Grease muffin tin with olive oil (I poured a little in each muffin hole and that worked well) Divide evenly into muffin pan. Bake at 375 for 18 minutes. Store in the refrigerator for longer lasting muffins. Enjoy and post comments or modifications.

~ Coach Tiffany

Paleo Almond Pumpkin Muffins

Paleo Almond Pumpkin Muffins

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