New and Improved Fluffy and Tasty GF and Paleo Pancakes!

So this morning is the morning of my grocery shopping day, I only shop once a week and sometimes by the end of that time we are running low on nearly everything.  This is one of those weeks, yesterday was my actual grocery day, but I was feeling worn out and decided to postpone it until today.  When we got up this morning the kids (4 younger ones) all wanted pancakes.  No problem I thought, I'll just whip up a batch of my Tasty Grain Free Pancakes, only problem was I didn't have any sparking water left.  What to do, so I subbed in some canned full fat coconut milk and the results were even better than the original!  Maybe some of you have already tried this but if you haven't I really suggest trying it.  They are extra thick and fluffy, and mmmm, so good!  The other thing I like about these is that this addition will make them "stick with" my kids longer giving them more energy for their day.  Here is the revised recipe I hope you enjoy it:

Tasty Grain Free Pancakes

Serves 4-6

2 cups almond meal
4 eggs
1/2 cup full fat coconut milk from a can (I use Organic Native Forests)
1/4 cup coconut oil, melted
1-2 TBSP maple syrup (optional, but it will affect the taste greatly if you don't) 
2 tsp vanilla
2 tsp cinnamon (optional, I like to use Saigon Cinnamon)
1/2 tsp sea salt
1 tsp baking soda (measure scant, closer to 3/4)

In a medium mixing bowl combine all of the dry ingredients and mix well.  Then add the all the remaining wet ingredients and mix to combine, then using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better pancakes.  Set aside and preheat your griddle to about 325 degrees (depending on your griddle).  Grease your griddle well with coconut oil and pour the batter making small-medium size pancakes, turning when they start to bubble.  I like to top them with some applesauce and berries, but you may top them with whatever you like.  


* You may halve this recipe for 2-3 people if you would like.  But if I were you I would make them all and then you can just pull them out of the fridge as needed.* 

Yum!

Slow Cooker Asian Pork

Slow Cooker Asian Pork   
  I tried a new recipe last night that I found on chowstalkers, it's from the blog, http://hollywouldifshecould.net/2011/04/easy-weeknight-paleo-crockpot-recipe/. 

It's really quite good, there are just a few changes I made to make it more to our liking.  
And I might add, that last night it was nice and juicy, but today it seems to need a sauce.  I think that my Faux Thai "Peanut" Sauce, makes it even better!  With those few changes it's a winner.  I used Pork Sirloin Roast and cooked it for 5-6 hours on low, shredded it,  put it back in the crock pot and cooked for about another 30 minutes on high.  Then served it, we liked it with grated cabbage, shredded carrots, sliced almonds and chopped cilantro.  Oh and a dash more of the hot chili sauce, yummy!

Here is the modified version of her recipe:

For the meat:
2-3 lbs of pork shoulder or any type of pork roast 
Liberally salt and pepper
 3 smashed whole garlic cloves.

For the sauce:
Mix all of the following:
4 TBS Coconut Aminos
1/4 cup Almond Butter 
1 TBS Honey 
2 TBS Vinegar (I used the Bragg's apple cider vinegar)
2 tsp Sesame Oil
2 TBS A Taste of Thai Garlic Chili Pepper sauce 
1/2 tsp of Black Pepper
1 TBS minced ginger 

Recipe 
 Put prepared meat in crockpot, with the salt, pepper and garlic.  Combine ingredients for the sauce and pour over the meat. Then set it on low and forget it.  She suggests 4-6 hours, I found mine took about 6-7 hours.   I cook mine, shred it and put it back in for another 1/2 hour.   That's it, you can prepare all of your toppings or garnishes before hand to save time to, and the leftovers make great leftovers for lunch.  I even like it cold the next day!

When it is done cooking serve a top your favorite garnish.  You can use whatever toppings you would like these are just some suggestions-- jicama, cilantro, shredded carrots, shredded cabbage, green onions, sliced almonds,Kelp noodles, etc.. 

 Toppings

 Ingredients I used