Almond Flour Pancakes
I made these little almond flour, grain free, gluten free, low/no carb pancakes for my dad to enjoy. I had leftover flour from making him an almond cake, and decided I would make up some little pancakes to freeze and give to him. They are super tasty, fluffy, gluten and basically carb free!
3 eggs (separated)
1 TBSP butter or Coconut oil (softened)
1 TBSP Stevia in the raw (or regular sugar if you are not worried about carbs)
1 tsp Pure Vanilla Extract
1/8 tsp Almond Extract
1 1/2 Cups finely ground Almond Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
pinch of salt
1 TBSP Milk ( you can use almond, or coconut too)
In an electric mixer, beat egg whites until soft peaks form. Next, add in butter, vanilla, the rest of the eggs, sugar, and almond extract. Beat for several minutes until creamed nicely - the longer the better, this adds air so that your pancakes will be fluffier. Next, add in flour, baking soda, powder, salt, and milk. Mix together - then in a preheated pan or griddle. Ladle, about 1/4 cup of batter onto a warm griddle, cook until you see the edges begin to dry out. Flip, and then cook for another minute or so.
The kids really wanted pancakes this morning, since we haven't had them in a long time, so I told them I would make them. Then, next thing I realized we were out of eggs, I decided to substitute the egg for a banana and the pancakes came out fantastic! If you like banana bread (which usually I don't), then you will love these, and you could even add a little nutmeg or cinnamon if you'd like! But, long story short, the kids and I really enjoyed them, they even wanted seconds. For me, they have kind of a lot of sugar, but since we eat pancakes so far and few inbetween it's ok. :)
1 and 1/4 cups Unbleached All Purpose flour (I love King Arthurs)
1 tsp baking powder
1 tsp baking soda
a little less then 1/4 cup organic un sugar
1 and 1/4 cups milk
1 tsp vinegar
2 Tbsp Safflower Oil
In the bowl of your electric mixer place the banana and beat on medium for about 30 seconds, then add the milk and vinegar and beat again for about 30 seconds until the banana seems pretty well blended (does not have to be all blended). Allow the vinegar to sour the milk for 3-4 minutes (this makes a buttermilk). Meanwhile, combine all the dry ingredients into a bowl, and then add to the milk mixture after the 3-4 minutes. Mix until nearly all combine, and then ad the safflower oil and mix just until combine. Don't over mix. Preheat a griddle to about 250 degrees and cook each side until golden brown.
I think these would be super yummy with some blueberry syrup, but we just had regular.
4 TbSP Butter
1/4 Cup Honey
1/3 cups Brown Sugar
1 Cup Granola
1 Cup Quick Cooking Oats
1 Cup Rice Cereal (like Rice Krispies)
1/2 Cups Chocolate Chips
1/2 Peanut Butter Chips
In a medium sauce pan melt butter, and honey over medium heat. Once the butter begins to melt add the brown sugar. Boil for about 2 minutes. In a seperate bowl place granola, rice krispies and about 1/4 of the chips. Fold in the melted butter mixture. Grease a cake pan with a little bit of olive oil, and then sprinkle with 1/2 of the chips. Now, pour the granola mixture over the top. Press down firmly until flattened, and then sprinkle the remaining chips over the top and press in. Allow to cool for atleast 15 minutes before cutting into bars.
Super Light & Fluffy Pancakes
Ok so, I am so excited about this recipe. I have been working on this for months to get a pancake that is light and fluffy and FINALLY we have it!!!
Wet Ingredients -
1 Egg - Seperated into white & yolk
1/4 cup Olive Oil
1 1/4 Cups Milk
1 tsp Vanilla
Dry Ingredients -
1 1/4 Cups All Purpose Unbleached Flour (king arthur)
1 1/2 TBSP Sugar
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
In an electric mixer whip the egg white until peaks form (this is a very important step!). Once whipped add the remainder of the wet ingredients and on low mix together for about 15 seconds. In a small bowl combine dry ingredients, then turn your mixer on low and add the dry ingredients. Mix on medium speed for about 30 seconds. Push down the sides with a Spatula if needed. Preheat a skillet over medium heat when hot, use a ladel and pour a scoop full of batter into the pan, when it begins to bubble flip. Enjoy!
Ham and Egg Croissant Sandwich
Ham and Egg Croissant Sandwich-
1/4 Cup Diced Cooked Ham
1 Green Onion Sliced Thin
1 tsp butter
1/4 Cup Shredded Cheese
Directions: In a medium frying pan place 1 tsp butter over medium heat. When it begins to melt add eggs, cheese, green onions, black pepper, salt, and ham. Stir around like you are scrambling, but don't continue to scramble it. Cover, and allow it to cook like an omelette, about 2 minutes. Flip, and re-cover and allow to cook for about 1 minute more. You will want to keep an eye on it, as all pans and stoves cook eggs at different speeds! Slice your croissants in half, and then divide your omelette into 2 equal parts, and place onto your croissants. You can top with, salsa, hot sauce, and fresh onions.
Simple Breakfast Burrito -
1-2 Slices of pre cooked bacon
pinch salt and pepper
1-2 thin slices of cheese, or a small handful of shredded
* you can add some chopped onions, tabasco, or salsa for extra flavor.
Directions: In a warm small pan over medium heat, add a small drop of butter and a egg. You can either chop up the bacon and spinkle in with eggs, or lay a slice of bacon in your tortilla. Add, the cheese to the eggs that are beginning to cook and scamble together. Season with a pinch of salt and pepper. Warm one tortilla in microwave for 15 seconds,"this keeps it from cracking when you roll it". Place cooked eggs, bacon, and any toppings you want on one side of the tortilla, fold up the bottom and then roll from one side.
Basic Pancakes -
1 3/4 cups flour
1/2 tsp salt
2 tsp baking powder
2 TBSP Sugar "or truvia"
2 Large Eggs
1/4 tsp Pure Vanilla Extract
2 TBSP Melted Butter
1 1/4 cups milk
Directions: In a mixing bowl mix combine milk, butter, eggs, and vanilla. Whisk together. In a seperate bowl combine flour, salt, baking powder, an sugar. Whisk those together. Combine the dry ingredients into the wet ones, whisking together quickly. Its ok if there are a few lumps, its better then over beating. Allow to sit for 5 to 10 minutes, this allows the patter to become more airy and fluffy when you cook it.
Preheat a griddle or large pan over medium heat, lightly coat with butter. I use a 1/3 cup measuring spoon to pour my pancake batter out. It makes the perfect size pancakes. Allow to cooke until the edges begin to form and there are lots of little bubbles on top, then flip and cook for an 30 seconds to 1 minute depending on the heat of your griddle.
* I preheat my oven to 200, and then turn off when the first pancake gets done, use a oven safe plate or a cake pan to place in the oven and keep your pancakes warm while you cook the others.
* When cool place in a ziploc bag and have a few days worth of breakfast ready for school mornigs. : )
Forming around the edges, and bubbles in the center.
Sausage, Bacon and Egg Hash -
1/2lb Breakfast Sausage3 Slices Bacon chopped into small pieces
2 TBSP Butter
1/2 tsp Garlic Powder
pinch of fresh cracked black pepper
1/2 tsp Salt
1/4 tsp Onion Powder
Directions: In a large frying pan brown over medium heat the sausage, and bacon "or if u are using precooked bacon just brown the sausage." Grate 4-5 potatoes with a cheese grater, and then place them in the frying pan with the sausage. Chop the butter into small portions, and place on top of the potatoes. Sprinkle all of your seasonings over the top of the hashbrowns. Allow the potatoes to cook for about 10 minutes, then flip over. And, allow to cook for another 5-10 minutes until they are all browned. If you haven't already added your bacon, then now is a good time to crumble pre cooked bacon on top. Now, crack 6-8 eggs on top of the hash browns and mix around. Continue to stir and flip until the eggs are fully cooked.
Cooking the eggs into the hash.
What you will need:
1 Cookie Sheet
1 Smaller Cookie Sheet/ Or Casserole Dish
Directions: Preheat oven to 350 degrees. Lay one sheet of parchment paper onto the larger cookie sheet. Lay slices of bacon out onto the parchment paper, becing careful not to over them. Cover the bacon with another peice of parchement paper, and then lay the smaller cookie sheet or casserole dish on top. (This is weighting the bacon down so it does not curl.) Place in the oven on middle rack, and bake. Check after 15 minutes, in my oven the ones on the outside get done faster for some reason.
15-20 minutes for Slightly crispy
20-25 mins for extra crispy
* Remember all bacon comes in different thicknesses, and all ovens bake differently, so you need to check on it the first time you do this to ensure your bacon doesn't burn!!
* I Freeze mine in Ziploc bags, and pull out when I need it!
Uncooked bacon lined up on cookie sheet
Two Pieces Cooked
Biscuits and Gravy -
1 1/2 Cups Un Bleached Flour
1 TBSP Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 TBSP Truvia "You can use sugar"
1/4 Cup Butter
1/3 Cup Milk
Directions: In a mixing bowl add 1 1/2 Cups Unbleached Flour, Baking Powder, Baking Soda, salt and Sugar or Sugar Replacement. Whisk these together very well. Once, mixed cut in Butter until it resembles bread crumbs. I just use a fork to do this. Now, slowly add the milk until the dough begins to form a ball. Roll out onto a floured surface, allow to sit for several minutes, I clean up real quick while it sits. Then knead the dough for about a minute, use a small amount of flour if the dough is to sticky. Sprinkle with a little flour and then roll to about 1/2" thick. Use biscuit cutters to cut out circles. Makes approx. 20 biscuits. If you don't want to eat 20 biscuits, freeze some. I put 1/2 of them in the oven and 1/2 of them in the freezer for next time. Cook at 400 degrees for 12-15 minutes, the edges will be a very light brown. For freezing place them on a cookie sheet in freezer until frozen, and then place into a freezer bag.
Dryden Mixing the Biscuits
Sausage Gravy -
1lb Pork Sausage
3 TBSP Bacon Grease or "Shortening"
1/8th tsp Ground Sage
1/8th tsp Fresh Cracked Black Pepper
1/4 Cup Flour
Approx. 2 1/2 Cups Milk
Heat up a frying pan to medium heat, add the sausage. Cook thoroughly; breaking up the sausage with your spatula. Once the sausage is cooked, add the flour, bacon grease, sage, and black pepper. Continue to stir until the flour begins to brown. Once the flour is browned slowly begin to add your milk stirring as you go, once it becomes thick. Reduce heat to simmer and allow to cook for another minute, the gravy gets thicker as it cools down so you can add additional milk at this time to thin it out if necessary.
Break up Sausage w/ a Spatula.
All Ingredients Combined