Blueberry Pancakes topped with Blueberry Maple Syrup

In honor of National Pancake Day I cooked up a delightful brinner, you know, breakfast for dinner.  That morning I saw my friend Natalie was making Blueberry Lavendar Ricotta Pancakes, instant inspiration!  In order to make them Paleo / Gluten Free I had to change a few things.  They turned out amazing topped with Blueberry Maple Syrup. (and maybe a tiny bit of ricotta). 

ingredients-batter
2 large eggs
1/4 c agave nectar/honey
1 TBS vanilla
1/4 c water
1 1/2 c blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1 TBS arrowroot powder
2 TBS grapeseed oil
blueberries

In a blender, combine the eggs, agave nectar, vanilla and water; process on high for about 1 minute, until smooth.  Add the almond flour, salt, baking soda, and arrowroot powder, and blend until thoroughly combined.

Heat grapeseed oil in a large skillet over medium-low heat.  Ladle 1 heaping TBS of the batter onto the skillet for each pancake.  Once a crust is formed drop blueberries onto the pancake.  Cook until small bubbles form on the top of each pancake; when the bubbles begin to pop, flip each pancake.  When fully cooked transfer to a plate and top with Blueberry Maple Syrup, and maybe a bit of Ricotta Cheese.

ingredients-syrup
1 c. maple syrup Grade A
1 c. blueberries (or any other berry that you like)

In a heavy saucepan warm maple syrup and add blueberries.  Bring to a boil, reduce heat and simmer for 15 minutes.  Easy Peasy.  

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or if you are on twitter you can find my tweets here.

Soft-Boiled Eggs with Mushroom Saute

ingredients

6 eggs

12 button mushrooms

1 garlic clove, peeled, and smashed

1/2 shallot, thinly sliced

salt and fresh cracked pepper

olive oil

Place the eggs in a large saucepan and cover them with cool tap water.  bring the water to a boil, lower the heat and simmer for 3 minutes.  Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.  

In a skillet on medium heat cook the shallot in olive oil for 4-5 minutes, or until softened.  Add the mushrooms and salt and pepper, stirring occasionally for 5 minutes.  Add the smashed garlic clove, and toss for 1 more minute or until the mushrooms are softened.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt, pepper and top with mushroom saute, serve.

If you are not PALEO, serve this over toasted sourdough, it is delicious!

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Almond Meal Batter

 Ingredients
2 cup almond meal
1 tsp. baking soda
1 tsp. salt
4 eggs
1 TBS. agave nectar
2 mashed bananas, 1 c. pumpkin, applesauce, shredded zucchini, or shredded carrots 
1 tsp. cinnamon 

1 tsp. vanilla
Depending on what fuit/veggie I am using I will add optional: nuts, raisins, nutmeg etc.  This batter works great for waffles or pancakes.  

 Mix bananas and agave nectar

 Add eggs and mix well.  I like to have banana chunks in my batter. 

Mix dry ingredients; almond meal, baking soda, salt, and cinnamon.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Pancetta and Asparagus Quiche

 
 
ingredients
1 c. diced pancetta

1 c. asparagus in 1/2 inch pieces

10 eggs

½ tsp. dried marjoram leaves

¼ tsp. salt

Layer asparagus and pancetta in pie plate. Beat eggs, marjoram and salt until well blended. Pour over mixture in pie plate.  Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Almond Flour Pancakes

 

recipe from The Gluten-Free Almond Flour Cookbook

ingredients

2 large eggs

1/4 c. agave nectar

1 TBS. vanilla extract

1/4 c. water

1 1/2 c. blanched almond flour (not almond meal)

1/2 tsp. sea salt

1/2 tsp. baking soda

1 TBS. arrowroot powder

2 TBS. grapeseed oil (non-stick spray)

In a blender, combine the eggs, agave nectar, vanilla and water,  process on high for about 1 minute, until smooth.  Add almond flour, salt, and arrowroot powder, and blend until thoroughly combined.

Heat grapeseed oil in a large skillet over medium-low heat.  Ladle 1 heaping TBS. of the batter onto the skillet for each pancake.  Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake.  When fully cooked, transfer the pancakes to a plate.

All Almond Flour/Meal recipes are off limits during the Whole 30!!

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Make Ahead Egg Muffins

recipe inspired from crossfittheclub

ingredients

12 large organic eggs

1 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

6 strips bacon, cooked and cut into 1/2" pieces

1 zucchini squash, shredded

2 green onions, minced
 

pre-heat oven to 350.  line muffin tin with 12 paper baking cups. combine eggs, oregano, salt and pepper.  fill each muffin tin with 1/4 c. egg mixture.

add 1 tbs zucchini, 1 tsp green onion to the egg mixture

(use your favorite omelet veggies)

           add 4-5 pieces of crumbled bacon to the egg mixture.

bake @350 for 20-25 minutes or until the egg is no longer soft in the middle.

We like to make these at the beginning of the week and warm them up before our morning workouts.  15-30 seconds in the microwave.

 

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.