Tag Archives: #breakfast

Low Carb Mini German Apple Pancakes

Low Carb Mini German Apple Pancake - annumography

It’s been almost nine weeks, since I embarked on this new lifestyle without grains, sugars, and dairy.  Most days I would tell you that I haven’t missed a thing.  This weekend, though, I wanted doughnuts.

Knowing that giving in to these cravings would only make me sick for the next two days, I resisted the temptation to hop in the car and head to Long’s.  But just barely, until I remembered pinning these German Apple Pancakes from the Civilized Caveman.  (Umm, yeah.  That’s a lot of links in one paragraph…but they are worth it, trust me.)

Low Carb Mini German Apple Pancakes - annumography

And so are these mini German pancakes.  Even though I set off our fire alarm five times while they were baking, because I forgot to place a pan under my muffin tin to catch any potential drips.  No joke.  They were even worth the scrubbing I gave my stove afterward.

Typically I forego all sugars – even the non-refined ones – while I am healing.  For this recipe, however, I decided to leave the two teaspoons of maple syrup in the batter.  Since I planned to bake these in a muffin tin, I doubted that 2 teaspoons divided by 12 would have any negative impacts on my health.  It’s all about moderation, right?  So I eliminated the two tablespoons of honey in the apples.  I instead used a combination of organic Fuji and local, organic Gingergold apples; I found these to be sweet enough for my taste.

To enhance the flavors, I added a 1/2 teaspoon of sea salt to the batter.  I also reduced the number of eggs to five and used apple cider vinegar in place of the lemon juice.  Why?  Because I only had five eggs and no lemons in the fridge when my craving struck.  You could increase the number of eggs to six and use the juice of half a lemon, but I was happy with my results.  All of that vinegary flavor cooks off, I promise.  And yes, I am headed to the market to restock my fridge today.  Lemons and eggs are ESSENTIAL to my quality of life.

One more tip.  When I added the melted coconut oil to the cold-from-the-fridge almond milk and eggs, the coconut oil hardened into chunks too large to whisk into a smooth consistency.  Never fear.  My immersion blender made quick work of breaking down the solidified coconut oil, and whipped together the other ingredients into a lovely smooth batter.  If you don’t have an immersion blender, I recommended whipping the batter ingredients with a stand mixer or blender.  Or you could allow the almond milk and eggs to come to room temperature before adding the melted coconut oil.

Sharing this recipe on: Nourising Treasures, Easy Green Mama, Real Food Forager, The Gluten-Free Homemaker, Allergy Free Wednesday.

Low Carb Mini German Apple Pancake - annumography

Low Carb Mini German Apple Pancakes
Adapted from Civilized Caveman

Coconut oil spray
5 eggs
1 c. unsweetened almond milk
4 T. coconut oil, divided
2 t. vanilla
2 t. Grade B maple syrup
1/4 c. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1 1/4 t. nutmeg, divided
1 t. cinnamon
1 T. apple cider vinegar
2 medium apples, diced

Preheat oven to 425° Fahrenheit.  Place a rimmed baking sheet in the oven and allow to preheat as well.  Spray a 12-cup muffin pan with coconut oil spray and set aside.

Whisk eggs, almond milk, 2 T. melted coconut oil, vanilla, and maple syrup in a large bowl with an immersion blender (see notes above).  In a smaller bowl, combine coconut flour, baking soda, sea salt, and 1/4 t. nutmeg.  Add the dry ingredients to the egg mixture and whisk or blend until you have smooth batter.

Melt the remaining 2 T. coconut oil in a medium pan.  Add remaining 1 t. nutmeg, cinnamon, and apple cider vinegar, and cook for 1 minute.  Add the apples and saute until the apples just begin to soften.

Divide the apples evenly among the muffin pan cups.  Top the apples with the egg mixture; the cups will be almost full.  Place the muffin pan on the rimmed baking sheet in the oven.  Bake for 20 minutes at 425°.  Reduce the heat to 375° and bake for another 20 minutes.

Remove from oven and allow to cool for 5 minutes before removing from pan.

Makes 6 servings (2 mini German pancakes per serving)

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Sweet & Savory Cornmeal Pancakes (Gluten-Free, Refined Sugar-Free)

139/365 sweet & savory gluten-free cornmeal pancakes #365project #seekarencook

A post shared by Karen Collins (@annumography) on

Do you ever have cravings for a particular food that you haven’t eaten in years?  Just out of nowhere?  That’s me with these cornmeal pancakes.  So when I found this gluten-free recipe for sweet or savory cornmeal pancakes, I was a happy camper.

Except why, I thought, do I have to choose between sweet or savory?  Why not both?  And that, children, is how we got Sweet & Savory Cornmeal Pancakes.  You are welcome.

139/365 sweet & savory gluten-free cornmeal pancakes #365project #seekarencook

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Sweet & Savory Cornmeal Pancakes

1 1/2 c. yellow cornmeal
1 t. salt
3/4 c. milk, or more as needed
1 c. dried cranberries
1 tsp. grated orange peel
1/4 c. chopped chives
3 slices crispy bacon, crumbled
2 T. bacon drippings
1 large egg
1 T. walnut oil, or preferred oil

Combine the cornmeal, salt, and 1 1/2 cups boiling water in a bowl. Stir and let sit until the cornmeal absorbs the water and softens, approximately 5 minutes. In a small bowl, beat the egg and set side. Stir cranberries, orange peel, chives, bacon, and drippings into the cornmeal mixture. Add the egg and stir until combined. Slowly add milk, until the batter is the desired consistency — thin enough to spread on the pan, but not too thin.

Put a large non-stick skillet or griddle over medium heat. When the pan is hot, add a drizzle of oil to the pan. Spoon out the batter, making any size pancakes you like. Cook until edges and underside are golden brown, 3 to 5 minutes, then turn and cook on the other side until golden.  Serve with maple syrup.

Makes 4-6 servings.

Gluten-Free Chorizo Enchilada Breakfast Casserole

It all started with a weekend breakfast that was good…but not great.  My husband didn’t even clean his plate, and he LOVES breakfast.  On the other hand, I hate to throw away food, and there were a couple more servings leftover from this throwaway breakfast.  What did I do?  Oh, just layer it up in a pan, cover it in Local Folks Foods Enchilada Sauce, and smother it in cheese.

I had sliced the entire roll of pre-cooked polenta (like this one) and fried it in a little olive oil. I thought the crispy fried polenta rounds would make a good base for the casserole.  Bonus, this polenta is gluten-free.

Over the polenta rounds, I layered local eggs that I scrambled with Smoking Goose chorizo.  And you may have noticed that I will roast just about any vegetable that stays put long enough.  This blend includes tomatoes, bell peppers, and mushrooms.  I added these over the top of the egg/chorizo blend.

Over the top went the enchilada sauce and a lot of shredded Mexican-blend cheese.  I popped it into the oven and minutes later enjoyed my yummy, new breakfast favorite.  Even better, the casserole improved after being refrigerated, re-heated, and served for brinner (breakfast for dinner) the next day alongside some avocado slices.

So, this isn’t really a recipe per se, but I will do my best to write down what I did.  Feel free to make substitutions: leave out the eggs, switch up the veggies, etc.  My leftovers made an 8×8″ pan, but using all the ingredients should easily fill a 9×13″ baking dish.

Gluten-Free Chorizo Enchilada Breakfast Casserole

1 pint grape tomatoes
2 bell peppers, chopped
2 c. mushrooms, sliced
2 T. olive oil, divided
1 lb. roll pre-cooked gluten-free polenta
6 large eggs
1 lb. chorizo
12 oz. enchilada sauce
2 c. shredded Mexican-blend cheese (or more to taste)

Preheat oven to 350º Fahrenheit.  Place tomatoes, bell peppers, mushrooms in a shallow roasting pan.  Drizzle with 1 T. olive oil and season with salt and pepper to taste.  Stir vegetables to completely coat/season.  Place in oven for 25-30 minutes, or until the vegetables begin to brown.  Remove from oven and set aside.

Slice polenta into 1/2-inch slices.  Heat 1 T. olive oil in skillet over medium-high heat; add polenta slices. Brown polenta on each side, about 3-4 minutes per side. Remove from pan and allow to cool.  Set aside.

Place chorizo in skillet and saute over medium-high until cooked completely. Reduce heat to medium-low. Whisk together eggs in a medium bowl and pour over cooked chorizo. Stir until eggs are cooked completely, adding salt and pepper to taste.

Place polenta slices in a 9×12-inch baking dish.  Top first with egg mixture and then with vegetables.  Pour enchilada sauce over the layers, then top with cheese.  Place in oven and bake for 25-30 minutes, or until cheese is completely melted and begins to bubble.  Remove from oven and allow to cool for 5-10 minutes before cutting.

Makes 6-8 servings.