Cauliflower Tortillas (Paleo, Grain Free, Gluten free) Cauliflower is so incredibly versatile in the kitchen.
Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible. Disregarding my misadventures with combustible cauliflower , I do actually really enjoy the taste of cauliflower. I personally don’t like something that tastes too eggy if it’s not an egg dish. Ironically the drained cauliflower kind of looks like fresh masa flour as well. I loaded those gorgeous things up and I suggest the same. Prep time: Cook time: Total time: Serves: 6-7 ¾ a head of cauliflower riced or 2 cups riced and packed2 eggssalt and pepper to taste link. Paleo Pumpkin Pancakes « SPORT IS EVERYWHERE.
Voici une délicieuse recette de Pancakes paléo, à base de purée de potirons.
Une recette de Caroline Cantamessa, athlète à CrossFit Brussels. Ingrédients : 4 oeufs entiers4 blancs d’oeufs1 cuillère à café de baking powder ou de bicarbonate de soude1 cup de purée de potiron (cuit à la vapeur puis réduit en purée au mixer ou à l’aide d’un presse-purée) 75 gr de poudre d’amandes1/2 cup de lait de cocosel marin et poivre. Ou pour une version “sucrée”: cannelle/muscade/vanille Recette : Mixer tous les ingrédients et cuire les pancakes dans une poêle bien chaude et un peu d’huile d’olive ou d’huile de coco. Personnellement, j’ai mangé ces paleo pancakes avec des brocolis et de la viande (poulet et quelques boulettes de boeuf qui me restaient), en post workout-meal, après le WOD 12.1 des CrossFit Games Open 2012 ! Like this: Like Loading...
Carrot cake pancakes. If I could have a breakfast rallying cry, a breakfast mantra, if you will, it would be, It’s not cake!
It’s breakfast! It would be rather dull, naturally. I know that the line between Cake For Breakfast and our various formats of Breakfast Cakes (muffins, coffee cakes and pancakes) is thin, I know the distinctions on either side of it are, at best, tiny, but they are what allows me to pretend I’m eating cake for breakfast when I’m really not, so I cling to them. I said as much a few weeks ago when I made coconut muffins. Oh sure, they’re like a glorified macaroon, but! Thank goodness I studied them more closely from there because when I did, no matter how hard I tried, I couldn’t find a trace of evil. I should have known they’d be delightful, based on the source, the first cookbook from one of my favorite voices in food blogging, Joy the Baker. This recipe is the kind that will go instantly into a regular weekend morning rotation. Yield: About 12 to 16 3- to 4-inch pancakes.
Blue Kale Road: Banana Nut Pancakes with Blueberry Compote. Long ago, when I lived in Southern California, my friend Rebecca and I went on a valiant search for the best pancakes.
We ate lots and lots of pancakes. Many a Saturday or Sunday morning was spent squished into a booth or patiently waiting in line at a diner, wondering if we’d find the pancakes. For a while, the pancakes at Babalu’s in Santa Monica were contenders, but then we discovered Coyote Grill in Laguna Beach and knew we were home. See, we adored banana pancakes. The ones at Babalu had bananas sliced on top, which was good. Recently I’ve been playing around with different flours and almond flour is emerging as a favorite.
This is a simple batter to mix up. Hot out of the skillet, these pancakes are tender and infused with banana goodness. Banana Nut Pancakes Makes 6 - 4 inch pancakes In a medium sized mixing bowl, stir the almond flour and baking powder together. Heat a skillet over medium high heat and melt a bit of butter or coconut oil in it. Blueberry Compote Makes 2/3 cup.