Cream Cheese Pancakes

Cream Cheese Pancakes
A surprisingly satisfying Low Carb and Gluten Free substitute for the real thing. Even if you aren’t watching your carbs these are a delicious departure from the traditional doughy stack of pancakes
Serves: 4 (6" pancakes)
Ingredients
  • 2 oz. low fat cream cheese
  • 2 eggs
  • 1 packet stevia (or any) sweetener
  • ½ teaspoon cinnamon
Directions
  1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour ¼ of the batter into a hot pan greased with butter or Pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
Notes
whip up a batch of these pancakes in a magic bullet or equivalent processer and it takes less than a minute to make the batter
Nutrition Information
Serving size: 4 pancakes Calories: 183 Fat: 9.5 Saturated fat: 3.2 Trans fat: 0 Carbohydrates: 4.9 g Sugar: .9 g Sodium: 467 mg Fiber: .6 g Protein: 19.3 g Cholesterol: 332 mg

 

A Paleo Breakfast: Baked Eggs in Ham Cups

 

A Paleo Breakfast: Baked Eggs in Ham Cups
Simple, easy, and a paleo breakfast! You can really go as creative as you like with your ingredients. I made two different styles of it: Scrambled and Non-scrambled
Ingredients
  • Eggs (1 egg for each muffin tin cup you plan on making)
  • Ham or smoked turkey ham (1 or 2 slices for each muffin tin cup you plan on making)
  • (Optional) Scallions or whatever you like with your eggs.
Directions
  1. Preheat your oven to 400 F. Grease up your Muffin/Cupcake Pan. You can either spray it down with some cooking spray, or smear some Coconut Oil all over it.
  2. Fit 1 or (2 if ham is sliced real thin) slices of ham in to each muffin cup.
  3. (Optional) Depending on if you want your eggs all scrambled or not, you can crack an egg in to a separate cup and beat it before dumping it in to the ham cups. If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).
  4. If you like your eggs whole, go ahead and crack that egg in to the cup!
  5. (Optional) Throw a few pieces of chopped up scallions on top for garnish!
  6. Pop that muffin pan in to the oven which you previously preheated and bake for 15 minutes or however well you like your eggs.
Notes
Re: the 15 minutes cooking time, the scrambled egg version was more well-done than the non-scrambled one, so you might want to keep that in mind.

 

Paleo Breakfast: Banana Egg Pancakes

 

Paleo Breakfast: Banana Egg Pancakes
This Paleo type pancakes recipe does not require ANY flour. No almond flour, no coconut flour. In fact, it only requires TWO ingredients.! And Oh so Tasty.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 banana
  • 2 eggs
Directions
  1. Peel the banana and cut it in to pieces and throw it in a Mixing Bowl . Go ahead and crack those two eggs in there too.
  2. Mix it all about! You can use a mixer or hand blender.
  3. Oil up your Skillet/Pan (I used Coconut Oil ) and then pour the Paleo pancakes mix in to the pan. Cook like you would with normal pancakes.
Notes
Drizzled some Honey on them. But really, the banana pancakes are already sweet, so that is totally optional. The important thing here though, is to realize it is obviously not going to taste exactly like pancakes you make from flour. However, for a pancake that doesn't have any flour, it is quite an awesome recipe find!

 

Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs
Bacon Jalapeno Deviled Eggs are delicious and add a kick to the traditional spring, summer, or Easter appetizer
Source:
Recipe type: Appetizer
Ingredients
  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp. rice vinegar
  • ¾ tsp. ground mustard
  • ½ tsp. sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • Paprika
Directions
  1. Slice the hard boiled eggs in half, lengthwise
  2. Remove the yolks and put them in a mixing bowl
  3. Mash the egg yolks with a fork
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
  5. Mix in the jalapenos and bacon
  6. Put the mixture in a Ziploc bag and cut a small hole in the corner of the bag
  7. Fill each egg hole with the mixture
  8. Sprinkle with paprika
  9. Chill until ready to serve

 

 

 

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