POP Nutrition | Paleo Savory Potato Pancakes – Potato Free

Hi guys,

It has been while and I noticed that my WP blog on BlueHost doesn’t get nearly as much traffic as when it is hosted in WP. So I am back to posting my delicious recipes here. And this one is definitely a new and exciting way to get your potato fix without overloading on carbs. So dig in into this guilt free comfort classic. I had mine with sunny side up eggs over crispy baby spinach and farmers market fresh beefsteak tomatoes slices and my boyfriend had them with smashed avocado. Yammmm 🙂

Cooking Ingredients:

  • 2 tbsp. flax or chia seeds
  • 4 eggs
  • 3/4 cup coconut milk | full fat
  • 1/4 cup coconut oil or ghee
  • 1.5 cup almond flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. garlic flakes
  • 1/2 onion flakes
  • 1 cup chopped cilantro + 2 tbsp.
  • Coconut oil or ghee for cooking

Cooking Steps:

  1. Put all ingredients leave couple of table spoons of cilantro into high-speed blender (love my Blendtec makes everything taste so much better).
  2. Preheat cast iron skillet and drizzle coconut oil.
  3. Drop about two to three large tablespoons of batter into the hot pan.
  4. Quickly get your finger wet with water and tap down the batter to help spread it into a circle shape.
  5. Cook about 2 minutes before flipping. It does not make little holes like pancakes do. It’s ready to flip when it’s golden brown on the bottom.

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Enjoy,

Svetlana “Free2BFit360”

Ingredients

  • 5 Tablespoons of ground flax seeds
  • 4 eggs
  • 3/4 cup plain Greek yogurt or thick coconut milk
  • 1/4 cup olive oil
  • 1/2 cup coconut flour
  • 1 cup arrowroot powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • Coconut oil or ghee for cooking

Instructions

  1. Put everything together in a food processor and whiz until well mixed. It is not a dough consistency but it’s also not quite as runny as pancake batter.
  2. Melt 1-2 Tablespoons of ghee or coconut oil in a skillet over medium high heat.
  3. Drop about two to three large tablespoons of batter into the hot pan.
  4. Quickly get your finger wet with water and tap down the batter to help spread it into a circle shape.
  5. Cook about 2 minutes before flipping. It does not make little holes like pancakes do. It’s ready to flip when it’s golden brown on the bottom.

Notes

I made half of this recipe and got four fairly large Naan Breads.

– See more at: http://swisspaleo.ch/paleo-naan-bread-flatbread/#sthash.wwU6F4pE.dpuf