Topped with Almond Butter
My lovely son said to me on Friday “Mama, can we have pancakes for breakfast this weekend?” I immediately thought about how much I wanted to eat pancakes but also how horrible I would feel after eating them. I try to avoid grains at all costs. My body functions better on a very low carb, high fat, moderate protein diet. I’m endurance training, without grains, I know, I’m crazy!!
Waking up this morning I knew I wanted pancakes, so much in fact I almost cheated and made the 10 Grain mix I have in my cupboard. But then it dawned on me that I had so much success with the flax meal bread perhaps I could recreate a pancake as successful. Voila! Here you have the most yummiest pancakes I’ve had in a long time!
All it took was few simple ingredients.
No Grain Pancakes
- 1 ripe banana ( I used one from the freezer, allowed it to thaw first that’s why the peel is black)
- 3 free ranged eggs
- 1 tbsp Chia Seeds
- 1 tbsp Flax Seeds
- 1 tsp Vanilla Extract
- Pinch of Salt
Grind your seeds in a coffee grinder until you reach this consistency.
Add eggs, banana, ground seeds, vanilla, salt and blend until you reach this consistency.
Preheat pan to med-low heat.
Add a dollop of batter. (about the size of your spatula)
Wait until you see bubbles forming to flip.
Cook evenly on both sides and transfer to a plate.
Voila! We have pancakes!!
Alternative topping would be natural jam or unpasteurized honey.
Topped with Jam
I have been low carb and gluten free for quite some time now. I rarely (unless I have no choice) eat things that come out of packages. Bread is certainly out of the question, that shit is just garbage no matter how many ways companies try to disguise their products with healthy catch phrases. Traditional bread of any shape or form just doesn’t work for me. However, that being said, I LOVE to eat bread. It just isn’t good for me. But I love sandwiches and I love toast. So giving it up has been hard. Until I discovered this treat!
This is my alternative to the everyday bread that kills my digestive system. Its made with superfoods Flax and Chia rich in the much needed Omega-3 fatty acids and complete protein and it packs a great taste. I can’t speak enough about how amazing chia and flax is for one’s health. Having this bread everyday will certainly bring many advantages to one’s life, to name a few: reduced inflammation (unlike regular breads), stronger hair, nails, and an increase in energy.
Best part is, its so easy to make and very cost effective!!
Give it a try and let me know how you like it!
Flax and Chia Foccacia Bread
- 1.5 cups flax seed freshly ground (do not use preground flax as it will be rancid)
- .5 cups ground chia seeds
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1-2 Tablespoons unpasturized honey (pasturized honey has had all the nutrients boiled out UP honey is best)
- 5 beaten eggs
- 1/2 cup water
- 1/3 cup coconut oil (add to ingredients)
- 1 Tbsp olive oil to add to parchment paper
Preheat over to 350 Degrees. Line a baking sheet with parchment paper.
Grind your seeds in a coffee grinder.
Until they have this consistency.
Mix all your dry ingredients together well.
Combine your wet (ensuring to combine eggs completely).
Let mixture stand for 2 minutes.
It will look like this.
Line parchment paper with olive oil.
Add bread batter and spread out to make about half an inch thickness.
Bake for approx 20 minutes. It should look like this.
Allow to cool and slice into whatever slices you want. I slice horizontally too using the top and bottom pieces as my bread slices.
Make a sandwich!
- Flax and Chia Foccacia Bread with Curried Avocado Chicken Salad
Congrats to me! Congrats to you! This is my first recipe in my new blog and if it weren’t for my childhood friend Lesia otherwise known as @lalaajjie on instagram I probably would never have gotten around to posting my recipes. She has not stopped requesting this since I made it a month or so ago. So, cheers to her on lighting a fire under my ass to post again!
Prior to going to Mexico I was ferociously craving chilli and lime flavours and I had some boneless, skinless chicken thighs in the fridge so I decided to come up with a tasty and tangy rub/ marinade for this clean dinner. It’s gluten, preservative, msg, free and for my primal friends its perfectly paleo too!
Chili Lime Rubbed Chicken
4 boneless skinless chicken thighs
4 Cloves of Garlic
3 Tbsp Olive Oil
1 Tbsp Chili Powder
1 Tsp Cumin
1 tsp Paprika
1 Bunch of Cilantro (Omit if you hate it but really don’t it makes the meal!)
Salt & Pepper to taste
Mince 2 cloves of garlic a handful of cilantro and put in a bowl.
Juice Lime and add to mix.
Add 1 tbsp of olive oil.
Pour mixture over chicken and let marinate in fridge for 1+ hours.
In a separate bowl mix chilli powder, cumin, paprika, remaining garlic, cilantro, 1 tbsp of olive oil and salt and pepper.
Cover chicken and let stand in fridge while you prepare your side dishes.
Add remaining oil to grill pan set on med-high heat setting.
Add chicken to pan and cook 9 minutes per side.
Once chicken is cooked squeeze lime over top.
Serve with grilled broccolini and avocado salsa.