Paleo Plantain Pancakes

Ingredients:

• 2 large green plantains (about 2 cups pureed)
• 4 eggs
• 2 tsp vanilla
• 3 Tbsp extra virgin coconut oil
• 1/8 tsp salt (a generous pinch)
• ½ tsp baking soda
• Extra coconut oil for frying

Directions

1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
3. Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size.
4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
5. Flip! And cook on the second side for 1½-2minutes.
6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.

Recipe Courtesy of ThePaleoMom.com

Cinnamon “French Toast” Flatbread

This was more filling than I expected. I only used a couple tablespoons of the maple syrup, and I might suggest more. Overall, pretty good though. It's really good with some coconut cream spread on top!

Ingredients
8 eggs, separated
¼ cup Maple Syrup
1 ½ Tbsp Ground Cinnamon
1/3 cup full-fat Coconut Milk 
2/3 cup Coconut Flour, sifted

1. Preheat oven to 350F. Line a 9”x13” baking dish with wax paper.
2. Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3. In a small bowl, combine egg yolks, maple syrup, cinnamon, and coconut milk
4. Gently pour the yolk mixture onto the egg whites. Add about half of the sifted coconut flour. Gently fold the mixtures together. As they start to combine, add the rest of the sifted coconut flour. Fold until fully combined.
5. Pour batter into prepared baking dish and spread out evenly. Dust with extra cinnamon, if desired. Bake for 18 minutes, until golden brown and spongy to the touch.
6. Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board). Carefully peel the wax paper off the bottom. Slice into squares and enjoy warm or refrigerate for later.

Recipe courtesy of ThePaleoMom.com

Breakfast Loaf

This was okay. It was a little to "wet" from the tomatoes. Next time I might use freshly diced tomatoes instead.

Serves: 5
Ingredients

• 10 eggs
• 1 red bell pepper-chopped
• 1/2 yellow onion-chopped
• 3 fresh jalapenos-chopped
• 1 can Rotel tomatoes
• 2 teaspoons cumin
• 1 teaspoon garlic salt
• 1 teaspoon black pepper

Cooking Steps
Add veggies and spices to a hot dry skillet. Stir and roast until almost burned. Add Rotel tomatoes to deglaze the pan, reduce liquid until almost gone. Whisk eggs with a little added water and pour into a buttered large loaf pan. Spoon roasted veggies on top and pat down.

Cook at 400 degrees for 30-45 minutes.

Recipe courtesy of fastpaleo.com