A quick midweek bacon and eggs but panic, I’ve no bread left, what to do? I make pancakes, to my standard recipe but without sweetness. I add salt and pepper and fry in the bacon pan……brace yourself for full english fabulous! I made mine bitesize and tucked in canapé style topped with frazzled bacon and ‘shrooms, bloomin’ gorgeous.
My latest blog celebrates pancakes on frosty mornings and my favourite use yet for sugar strands and sprinkles!
Anyone tried low carbing? If you have, you must know (especially fans of India Knight & Neris Thomas From Pig to Twig http://www.pig2twig.co.uk) there are recipes that transform your commitment to the cause, like steak with blue cheese sauce made with real double cream, real blue cheese and the juices from the steak pan OMG! This recipe is just as decadent, delicious and frankly feels like it can’t be paleo diet friendly but praise be, clap your hands and squeal with delight..it is!
For one starving gal or two with a salad, you will need:
2 parsnips, peeled and grated
1 leek cleaned, trimmed and grated
1/3 of a large butternut squash, peeled and grated
3 grinds of fresh back pepper
1 level tsp hot smoked paprika
2 pinches of sea salt
2 organic eggs
1 tbsp coconut oil
Opt. olive oil to drizzle
After cleaning, peeling and grating your veg simply mix together in a dish and season, mix again. Add the coconut oil to a sauté pan, once hot add your veg and move to get brown in parts.
Make two wells and crack in your eggs, transfer from hob to oven if you like your eggs cooked all the way through like I do.
Season the eggs, drizzle with a little olive oil and serve in the pan on a heatproof mat on the table if sharing. If enjoying solo, plate as carefully as you can as it’s a pretty good looking dish and oink with delight that you have stuck to the paleo plan for yet another satisfying meal.
To truly appreciate these coconut flour pancakes as a treat, you need to have followed a baking free Paleo plan for at least 2 weeks. They are perfect for topping with berries or bacon but will never be the same as drop scones from yesteryear when you frolicked freely with wheat flour and sugar!
You will need:
1 x apple
1 x banana
4 x organic eggs
1 heaped tsp raw honey
1/2 tsp apple cider vinegar
2 tbsp coconut oil
30g coconut flour – I used Tiana
pinch of salt
1/2 tsp baking powder
1/2 tsp vanilla bean paste
Mash the banana in a bowl. Grate in the apple and add eggs, honey, apple cider vinegar, coconut oil and vanilla.
In a separate bowl, whisk together the coconut flour, salt, baking soda.
Slowly whisk the dry mix into the banana/apple mixture. Heat butter in a heavy pan over a medium heat. Spoon the batter into the pan to make 5 small pancakes at a time and cook thoroughly on each side. Serve with nut butter and berries or bacon and avocado (just omit the vanilla)