Fluffier Almond Flour Pancake [Puffs]

 

I've been neglecting this blog for months now. Honestly, I find it simplier to just post on Instagram. I can photograph, edit, and type up a recipe on one little machine, my iPhone 5S! Oh technology, I love you. Anyway, I've updated my almond flour pancake recipe to be even fluffier and turned them into cute little powered coconut sugared Aebleskivers. These were baked in a cake pops maker used as makeshift Aebleskivers pan. What the heck are Aebleskivers? I'm still trying to figure out the pronounciation, but Aebleskivers or "appleskives" are traditional Danish pancakes that are a cross between a popover and a pancake. They're served with a dusting of powdered sugar, squeeze of lemon juice and a side of jam for dipping.

 

They're totally time consuming, but so cute! Of course, you can just make tradtional pancakes with this recipe too. 

Fluffier Almond Flour Pancake [Puffs]

What you'll need:

• 2 eggs, separated whites and yolks
• 1 TBSP coconut sugar
• 1 tsp vanilla
• 1/2 cup coconut or almond milk
• 1 cup almond flour
• 2 TBSP arrowroot starch
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• coconut oil or butter, for frying

What to do:

1. In two separate bowls, whisk the egg yolks with the coconut sugar and anilla until combined. In a separate bowl, using a hand mixer or stand mixer, whisk the egg whites until soft peaks form, set aside.
2. Sift the almond flour, arrowroot, baking powder, and salt together in the bowl with the egg yolk mixture. Add the milk and mix the until there are no lumps.
3. Using about 1/3 of the egg whites, stir into the eggyolk batter until combined. You dont need to thouroughly mix, just enough to most of the egg whites are incorporated. Working in thirds, add another 1/3 of the egg whites to the batter. Fold the egg whites into the batter. Again you dont need to thouroughly mix, just mix until you only see a few streaks of egg white. Fold the remaining egg whites in the batter. By now, the batter should be pretty light and fluffy.
4. Heat a pan or griddle over medium low heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around.
5. Turn the heat down to low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Carefully flip and cook for another 30-45 seconds on the other side. Repeat for remaining batter. Makes about eight 4 inch pancakes.
6. If using a cake pop maker, pre-heat it according to manufacturer's instructions. Spray cake pop maker with coconut oil, or add tiny tabs of butter in each well. Using a cookie scoop, add batter to about 3/4 full (the batter will rise a bit). Cook with lid open for about 2-3 minutes. Use a knife to run along the edges of the pancake puff and carefully flip over. Alternatively, you can just use the cake pop maker as manfacturer specified and close the lid.

Fluffy Almond Flour Pancakes

The last thing I want to do the week before vacation is to cook. I will probably be eating a lot of hot dogs or roasted chicken. Seriously, I'm already on vacay-mode. Anyway, today I will make an exception and make myself the obligatory Sunday Pancake/Waffle brunch because well, pancakes drenched (okay not drenched, but drizzled) with maple syrup and a side of eggs and nitrate-free bacon just sounds delicious to me. I want!

Fluffy Almond Flour Pancakes

What you'll need:

• 2 eggs
• 1 TBSP maple syrup
• 1 tsp vanilla
• 1/2 cup coconut or almond milk
• 1 cup almond flour
• 2 TBSP arrowroot starch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• coconut oil or butter, for frying

What to do:

1. In a bowl, whisk the eggs until foamy. Then whisk in the maple syrup, vanilla, and milk until combined. 
2. In another bowl, sift together the almond flour, arrowroot, baking soda, baking powder, and salt until there are no lumps. Pour all the dry ingredients into the bowl of the wet and whisk to combine. 
3. Heat a pan or griddle over medium low heat. Add a little bit of coconut oil or butter to the pan. Swirl to coat it all around. 
4. Turn the heat down to low and add 1/4 cup or 1 ice cream scoop full of batter. Cook on low for ~2 minutes. Carefully flip and cook for another 30-45 seconds on the other side. Repeat for remaining batter. Makes about eight 4 inch pancakes.

Chunky Monkey Pancakes

I like pancakes, especially on Saturday mornings. I turned my soft baked Chunky Monkey Cookies (on my Instagram) into pancakes. Then I made a warm caramel banana topping to go with and WHOA, a perfect Saturday morning breakfast on a beautiful Southern California day.

Chunky Monkey Pancakes
What you'll need:

• 1/2 cup toasted pecan butter, or any nut butter
• 2.5 TBSP Nikki's Coconut Butter Midnight Mocha 
• 1 medium very ripe banana, mashed  
• 1 large egg 
• 1/3 tsp cinnamon 
• 1/3 tsp cream of tartar 
• 1/4 tsp baking soda 
• pinch of fresh nutmeg 
• pinch of salt 
• pecans or walnuts (for topping)
• dark chocolate chips/Enjoy Life brand chocolate chips 

For the caramel banana topping:

• 1 banana, green tipped, sliced
• 2 TBSP coconut sugar
• 2 TBSP water
• 1 TBSP butter/ghee

What to do:

1. Combine all the ingredients in a stand mixer except for the whole pecans/walnuts and chocolate chips. Mix until smooth. The batter will be thicker than normal pancake batter. Stir in the chocolate chips.
2. Heat a pan/griddle over low heat and melt a little coconut oil or butter. Scoop the batter using an ice cream/cookie scoop and spread the batter around to get a nice even circle. Cook on low for about 2 minutes before flipping. Cook the other side for another minute. Repeat for the rest of the batter.
3. While the pancakes are cooking, make the caramel sauce. In a pan, heat the coconut sugar and water over low heat and stir until the sugar is completely dissolved. Toss in the butter/ghee and turn the heat up to medium low. Stir to melt the butter. 
4. Allow the mixture to boil and turn the heat back down to low to allow to simmer for 2 minutes. Add the banana slices and toss to coat. Bring the mixture back to a simmer for another 1-2 minutes. 
5. Plate your pancakes and top with your caramel banana sauce, nuts, and additional chocolate chips. 

Blueberry Cinnamon Roll Pancake Cake

Can I call this a cake if these are plated on a cake stand? Maybe? Okay. I love blueberries and I love cinnamon rolls. So why not combine two things I love into one beautiful stack of awesome?! These have grassfed protein powder in them, so they're not strictly paleo (dairy). I added the protein because this was my post-workout meal. I need the protein to keep my GAINZ. Haha.

Blueberry Cinnamon Roll Pancakes
What you'll need:

• 3 eggs
• 2 TBSP coconut oil, melted
• 1/3 cup almond milk
• 1 tsp vanilla
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1 scoop protein powder (I used Vanilla Formulx)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• pinch of ground nutmeg
• 2 tsp apple cider vinegar
• coconut oil/butter for frying
• 1 cup blueberries
• juice of 1/2 lemon

What to do:

1. In a food processor or blender, blend together the eggs, coconut oil, almond milk, and vanilla together (for about 30 seconds), making sure everything is blended well.
2. Add the rest of the ingredients, except for the apple cider vinegar, and blend until combined. Once combined, pulse in the apple cider vinegar.
3. Allow the batter to stand for a few minutes to thicken up a bit.
4. In a pan, heat a little coconut oil or grassfed butter/ghee over low heat. Pour about 1/4 cup (I used an ice cream scoop) of batter into pan and let it cook for about 1 minute. Flip and cook for another 30 seconds on the other side. Repeat until you've made all your pancakes from the batter. Set aside to make the blueberry sauce.
5. In a saucepan, heat the blueberries and lemon juice over low heat. Stirring to keep it from burning prior to all the juices from the blueberries are released. Allow to cook for low heat for about 3-5 minutes or until most of the blueberries have burst and released its juices, swirling the pot occasionally. 
6. Top the pancakes with the blueberry sauce. Eat. 

Blueberry "Country Fried" Pork Chop Lemon Pancakes

Who knew blueberries would work so well with pork? Especially "breaded" porkchops! The "country fried" pork chops are actually coated with a mixture of tapioca flour and almond flour and  are baked, not fried!

For the Porkchops
What you'll need:

• 1 lb of boneless pork tenderloin, sliced about 1/4" thin
• 2 eggs, whisked
• 1 TBSP Dijon mustard
• 1 TBSP arrowroot
• 1 cup tapioca flour (arrowroot or potato starch can also be substituted)
• 1 cup blanched almond flour (I used Honeyville brand)
• 1.5 tsp salt
• pinch of paprika
• fresh cracked black pepper

What to do:

1. Preheat your oven to 375F. Using a tenderizer or mallet, slightly flatten the tenderloin evenly. 
2. In one bowl, whisk together the eggs, Dijon mustard, and 1 TBSP of arrowroot until combined and no lumps are left. 
3. In a separate bowl/pan, whisk together the tapioca, almond flour, salt, paprika, and pepper. 
4. Take one piece of the pork and dip it in the egg mixture, making sure to coat it evenly. Remove the excess mixture by rubbing the pork on the sides of the bowl. Coat it with the flour mixture, making sure to pat it down to get that nice "breading."
5. Place the coated pork on a silicone or parchment lined baking sheet. Repeat for remaining pieces.
6. Drizzle a little olive oil over the pork and bake for 20-25 minutes. 

For the Pancakes

What you'll need:

• 2 eggs
• 1 tsp vanilla
• 2 tsp maple syrup
• 2 TBSP coconut flour
• 1 TBSP sweet potato starch
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp lemon zest
• juice of 1/2 lemon
• Blueberries

What to do:

1. In a separate bowl, whisk together the eggs, vanilla, and maple syrup until combined and slighly frothy.
2. In another bowl, combine the coconut flour, sweet potato starch, baking soda, salt and lemon zest. 
3. Combine the dry ingredients into the wet. Whisk to remove any lumps; the batter is slightly thicker than normal pancake batter. Whisk in the lemon juice. 
4. Over low heat, melt some grassfed butter, ghee or coconut oil in a pan or griddle. Spoon about 2 -3 TBSP of batter and cook for about 2 minutes. Flip and cook for another 30 seconds or so. 
5. Makes about 4 pancakes.
6. To make the blueberry sauce, throw about a handful of blueberries in a pan with the juice of the other half of the lemon. Cook on low until the berries have burst and released its juices. Alternatively, you could throw them in the microwave and microwave on high for about 30 seconds. 

Chocolate Chip Cookie Dough Pancakes

In terms of sweet breakfast foods, pancakes rank #2. Waffles, to me, reign supreme. There is something about it that makes me weak in the knees. swooon. 

I like chocolate chip cookies, but was never really a fan of chocolate chip cookie dough. But one day, I had a craving and caved so I decided to whip up this ridiculous stack. My measurements for the cookie dough aren't exact. I threw together what I had in my pantry and hoped for the best. HAHA


For the Chocolate Chip Cookie Dough
What you'll need:

• 2 TBSP coconut oil, softened but not melted
• 1 TBSP maple syrup
• 1/4 cup almond flour
• 2 TBSP arrowroot 
• pinch of salt
• Enjoy Life Chocolate Chips

1. Mix all the ingredients together. It might be kinda soft so you could probably add a little extra almond flour, about 1 TBSP at a time. Allow the dough to cool in the fridge and harden up a bit.

For the Pancakes
What you'll need:

• 2 eggs, whisked
• 1/2 cup almond milk
• 1 tsp vanilla
• 2 tsp maple syrup
• 1/4 cup coconut flour
• 1 TBSP arrowroot 
• 1/2 tsp baking soda
• pinch of salt
• about 2 TBSP cookie dough (not cooled and hardened in fridge)

1. Mix the wet ingredients (first 4 ingredients) together. Combine dry ingredients in another bowl. 
2. Then whisk the dry into wet. Once combined, add the cookie dough. It's pretty thick. 
3. Pour about 1 large cookie scoop or about 1/4 cup of batter into a pan coated with a little ghee/coconut oil/grassfed butter. Cook on low for about 2 minutes on each side.