Tag Archives: pancakes

Paleo Gingerbread Pancakes

These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!

Paleo Gingerbread Pancakes

Oh man, guys… I have the perfect Christmas brunch recipe for you and I’ve made it 3 times already since last week because it’s that good. That’s saying a lot because I always choose savory breakfast items over sweet and these Paleo Gingerbread Pancakes are just next level.

Paleo Gingerbread Pancakes Recipe

These Paleo Gingerbread Pancakes are just the dreamiest and the fluffiest, and the cinnamon-y, ginger-y flavor will make you feel so warm and festive with the holiday spirit.

Not only that, it’s super easy to make using just a blender to make the batter, so it’s pretty quick to pull together if you want to feed a group. And each person can customize with whatever toppings that they like!

Paleo Gingerbread PancakesPaleo Gingerbread Pancakes

Get Creative With Your Toppings!

I topped mine with almond butter, sliced almonds, a little bit of maple syrup, and cinnamon. But you can add berries, yogurt, jam, granola, or even ice cream for some extra decadence. If you are looking for something simpler, the batter contains a banana so it’s already slightly sweet so it’s delicious on its own.

Hope you enjoy these yummy, fluffy Paleo Gingerbread Pancakes to celebrate your holiday mornings!

Paleo Gingerbread PancakesPaleo Gingerbread Pancakes

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Paleo Gingerbread Pancakes

These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!
Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 1 serving
Calories 361kcal
Author Jean Choi

Ingredients

  • 1 ripe banana cut into chunks
  • 2 large eggs
  • 1 tbsp molasses
  • 1/4 tsp vanilla extract
  • 2 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Coconut oil for frying

Instructions

  • Place all ingredients, except coconut oil, in a blender and blend until smooth. 
  • Let the batter sit for 5 minutes so it can thicken.
  • Heat some coconut oil in a skillet over medium low heat. 
  • Pour the pancake batter on the skillet to make 3-4 inch pancakes. 
  • Cook for 3 minutes, then flip and cook for 2-3 more minutes until browned and cooked through.
  • Repeat with the remaining batter, adding more coconut oil to the pan to grease.
  • Serve with your favorite toppings!

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 53g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 612mg | Potassium: 962mg | Fiber: 9g | Sugar: 30g | Vitamin A: 11% | Vitamin C: 12.4% | Calcium: 17.1% | Iron: 18.7%

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Paleo Apple Bacon Pancakes

You’ll want to make these sweet and savory Paleo Apple Bacon Pancakes for your next brunch gathering!

Paleo Apple Bacon Pancakes

I’ll be honest, I don’t love pancakes. They are good from time to time, but I will always prefer something savory (eggs, always) over sweet for breakfast so I usually end up choosing something else. That is… until I made these sweet and savory apple bacon pancakes. Who knew all it took for me to love pancakes was to add some bacon in it? But let’s be real… bacon can make anything better!

Paleo Apple Bacon Pancakes

This recipe came to me just in time for Mother’s Day, and I’m so excited to share something that can satisfy sweet AND savory taste buds. Don’t you think that special lady in your life will love waking up to the smell of these apple bacon pancakes? I know my mom would.

Paleo Apple Bacon Pancakes

So if you are looking for an easy and delicious brunch recipe for the weekend, I highly recommend you try these paleo apple bacon pancakes. It has such great flavors and you can top it off with whatever you like, depending on your style.

I added a little bit of maple syrup and a pat of butter, but I think they would also be delicious with some plain yogurt, coconut cream, or even applesauce to bring out the apple flavor even more. I’m drooling just thinking about it!

Paleo Apple Bacon Pancakes

Paleo Apple Bacon Pancakes
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Paleo Apple Bacon Pancakes

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 12 -16 pancakes

Ingredients

Instructions

  • Cook the bacon slices in a large pan over medium heat until crispy. Remove from heat and crumble. Set aside.
  • In large bowl, mix together almond meal, coconut flour, and baking soda, sea salt, and cinnamon.
  • In a separate bowl, whisk together eggs, coconut milk, water, and vanilla extract.
  • Add wet ingredients to dry ingredients, and stir together until well mixed.
  • Fold in shredded apples and bacon bits.
  • If the batter seems too chunky, add more water a tablespoon at a time until it's thick but not runny.
  • Heat a tablespoon of coconut oil in a griddle over medium low heat.
  • Drop the pancake batter by 1/4 cupfuls into the griddle and spread it out into a circle with a spatula. Cook until browned, about 3-4 minutes.
  • Flip and cook the other side for 2-3 minutes.
  • Repeat with the remaining batter, adding more coconut oil to the pan to grease.
  • Serve with maple syrup.

Paleo, Gluten Free Apple Bacon Pancakes

 

Korean-Style Scallion & Potato Pancakes

potato pancakesKorean food is what I grew up on and it’s still one of my cuisines that tastes like home to me. When I found out that I have a gluten sensitivity years ago, I had to give up on one of my favorite Korean foods: savory pancakes. I can’t even describe to you the amount of bliss I felt when I ate those crispy pancakes with various fillings (kimchi and seafood were my favorites), along with Korean rice wine to wash it all down. It’s a divine combo that I still dream about.

One type of Korean pancake that I DO still eat are potato pancakes. They are delicious and doesn’t require any type of flour to hold them together. The starch in the potatoes does the job on its own, making it an excellent gluten-free choice for me when I’m dining out at a Korean restaurant.

potato pancakes

potato pancakes

potato pancakesI love how crispy and salty these are and they are perfect when I have a carb craving that needs to be satisfied in a healthy way. Plus, it reminds me of my mom’s cooking. She made some mean savory pancakes when we were growing up.

You can served them laid out flat or stacked up like breakfast pancakes. Just remember to eat them with chopsticks (for the authentic experience) and don’t forget the dipping sauce!

potato pancakes

potato pancakes

potato pancakes

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Korean-Style Potato & Scallion Pancakes

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 10 -12 pancakes

Ingredients

Pancakes

  • 1 lb potatoes
  • 1 bunch scallions (about 6 stalks), chopped
  • 1/2 tsp sea salt
  • Coconut oil, for frying

Dipping sauce

  • 2 tbsp tamari sauce or coconut aminos
  • 2 tsp white vinegar
  • 1/2 tsp maple syrup
  • A sprinkle of Korean red chili powder (optional)

Instructions

  • Chop up the potatoes into 1 inch chunks.
  • Place the chopped potatoes with salt in a food processor or a blender, and blend until creamy.
  • Pour the blended mixture over a fine mesh strainer placed over a bowl and let sit for 5 minutes.
  • The liquid from the mixture should drip down into the bowl. You can press down lightly with a spoon to speed up the process.
  • Transfer the potato mixture into a large bowl.
  • Take the strained liquid and slowly pour it out. The starch residue from the potato should be resting at the bottom of the bowl. Discard the liquid, but keep the starch and stir it back in with the potato mixture.
  • Stir in chopped scallions and mix well.
  • Heat a tablespoon of coconut oil in a frying pan over medium high heat.
  • Pour in a little bit of the potato and scallion batter, and spread out into 3-4 inch discs. Add as many discs as you can fit on the pan. Let them cook for 1 minute until the bottom turns gold brown and crispy, pressing down lightly with a spatula.
  • Turn the discs over and cook for additional 30-40 seconds. Remove from pan.
  • Add more coconut oil, and cook the the rest of batter the same way.
  • Make the dipping sauce by combining all ingredients into a small bowl.
  • Serve pancakes with the dipping sauce.

Paleo Vegan Korean-Style Potato & Scallion Pancakes