CINNAMON AND COCONUT PALEO PANCAKES

prep 5 mins

cook 15 mins

total 20 mins

author michelle tam

yield 12 pancakes

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack for weekend brunch! Plus, they're delicious!

Ingredients

• 2 large eggs
• 3 tablespoons full fat coconut milk
• ½ mashed ripe banana (about 2 tablespoons)
• ½ teaspoon apple cider vinegar
• ½ teaspoon vanilla extract
• 1½ tablespoons of Bob’s Red Mill organic coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda
• 1 small pinch of salt
• ghee or coconut oil (for frying)

Instructions

1. Whisk the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract in a large bowl until well combined.
2. Then, in a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.
3. Whisk together the dry and wet ingredients just before cooking. 
4. Heat a tablespoon of ghee over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan.
5. As soon as bubbles formed on the surface (about 1½ minutes), flip the flapjack over and let it cook for another 30 seconds or so on the other side.
6. Repeat until done with the batter and enjoy!

Sriracha “GET:kk

1½ pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped

8 garlic cloves, smashed and peeled

⅓ cup apple cider vinegar

3 tablespoons tomato paste

3 tablespoons honey (see note below)

2 tablespoons Paleo-friendly fish sauce

1½ teaspoons kosher salt

“THIS:

Throw the peppers, garlic, vinegar, tomato paste, honey, fish sauce, and salt into a high-speed blender. Purée until smooth.

Pour the purée into a saucepan and bring it to a boil over high heat. Don’t worry about the froth on top—it’ll cook off.

As soon as the sauce boils, turn down the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell. Taste and adjust for salt if necessary.

Transfer the sriracha to a jar (or three) and cool it. You can keep it in the fridge, covered, for up to a week. Behold: Paleo Sriracha!

 

PRO TIPS:

burning hands and stinging eyes not your idea of fun? Then be smart: use gloves when handling the peppers.

Also, if you prefer extra-fiery sriracha, leave in some of the jalapeños' ribs and seeds, and/or use hotter peppers (like serranos or even super-spicy Lumbre peppers).CINNAMON AND