Paleo Hidden Veg Pancakes: 3 Ingredients, Super Healthy and No Sugar!

paleo hidden veg pancakes

The idea of these paleo hidden veg pancakes might sound strange, but bear with me! 

We adore eggs in my family. They make for a wonderful start to the day, and provide a great source of energy and nutrition. If I could give a person feeling the mid morning slump one piece of advice, it would be to switch to eggs for brekkie. As I wrote about in this post, a mostly protein based breakfast helps our bodies to start burning fat instead of sugar. Which is optimum for our health.

My paleo hidden veg pancakes have just three ingredients, which speaks volumes before we even begin to discuss their merits. They are enjoyed by all my family, and friends are usually shocked when I tell them what they are eating. Perhaps the very best part, is my 5yo son Freddy, who is a very fussy eater, will happily scoff them down along with everyone else. If I’m honest, adding anything to his limited menu is a massive win.

Paleo hidden veg pancakes

This recipe is quite literally bursting with goodness. First off we have tons of protein, good fat and vitamin D from the eggs. If this isn’t enough, my favourite nut the cashew brings the happy factor to the party. Did you know cashews have been compared with prozac for helping to boost serotonin? Then there is potassium and anti-oxidants to be had from the courgette.

I sometimes add a dash of vanilla and honey to the mixture, or a handful of berries for added colour and flavour. These pancakes are perfect to have with my coconut oil based chocolate sauce (recipe below) drizzled over the top. You’ll need a blender or food processor to make this recipe.

Paleo hidden veg pancakes: free from all grains (including gluten), dairy and sugar

Ingredients for 10-12 small pancakes:
6 free range eggs
2 small courgettes, top and tailed (if organic keep the skin on as that’s where lots of the nutrients sre)
100g cashew nuts

paleo hidden veg pancakes

Chocolate Sauce
6 tbsp coconut oil
2 tbsp honey
2 tbsp cocoa powder

Method: 
– whiz together the eggs, courgettes and nuts until they form a batter

– heat the oil of your choice in a non stick pan, over a med-high heat

– cook in the exact same way you would regular pancakes

– for the sauce: mix all three ingredients in a small bowl until well combined, serve immediately

Paleo Hidden Veg Pancakes

Non-Alcoholic Paleo Christmas Cake #FreeFromChristmas

Non-Alcoholic Paleo Christmas Cake

I’ve once again teamed up with a fabulous bunch of free from bloggers, to bring you a wonderful selection of free from Christmas food this year. Please check out the links at the bottom of this post for more details.

My family has been eating the paleo way for almost six years now. We aren’t perfect eaters, and subscribe to the 80/20 principle, which gives our life a healthy balance. By and large however, this means that we do not eat any grains (of which gluten is just one, but the most publicised one), or refined sugar. We do eat a little dairy in the way of raw milk, cheese, and home fermented goat milk yoghurt and sour cream, but steer clear as best we can of commercial dairy.

Between eating like this, and my recent leap into teetotalism, I wanted to create a non-alcoholic paleo Christmas cake. One that we could all enjoy and doesn’t have the excess sugar, unnecessary ingredients and alcohol you would usually find in a traditional version.

Sugar is sugar people!

Unrefined or not, dried fruit is exceptionally sweet, and the icing alone on most Christmas cakes (especially shop bought) amounts to diabetes on a plate. Apart from anything else, my Hubby is not a fan at all, so I had to put my thinking cap on, and get creative.

non-alcoholic paleo christmas cakeDid you know that the purpose of soaking the dried fruit (and nuts if you’re using them like I am) in alcohol is to make them super moist? Feeding the cake with booze is partly for preservation purposes, but also for flavour. Nothing more, nothing less.

Tea which has been brewed and cooled down works just as well to soak the fruit and nuts overnight. Not using booze also means that you don’t have to make the cake too far in advance, and can leave it until the week of Christmas. Also it’s best to use organic dried fruit, because it will be sulphite free which is always a good thing!

I have used Earl Grey tea, because it gives the cake and wonderful smell and flavour. For some reason, bergamot reminds of the beach, and elicits happy memories of far flung holidays and adventures. Not exactly Christmassy, but it makes me smile so I’ll call that a win.

If you really want a boozey cake, then you can substitute the tea for alcohol of your choice, make it a month in advance and feed with 1-2 tablespoons each week.

Non-Alcoholic Paleo Christmas Cake that is free from all Grains (including Gluten), Dairy and Refined Sugar

Ingredients for a very large cake, approx 20 servings  
250g grated carrot
200g chopped dried dates
200g sultanas
200g cashew nuts
100g chopped dried apricots
100g ground nuts (almonds or pecans work great)
100g coconut flour
120ml coconut oil
250ml cool brewed Earl Grey tea
4 large free range eggs
tbsp vanilla

non-alcoholic paleo christmas cakeMethod
– Get a large bowl and add the dried fruit, cashews and carrot
– Give it a good mix, then pour over the cold tea
– Cover the bowl and leave the mixture to soak overnight
– In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper
– When you’re ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness
– Give it a big mix
– In a separate bowl, mix the eggs, vanilla and coconut oil together
– Pour the wet mixture all over the bowl of other ingredients and give it a good stir
– Pour the batter into your tin and brush with a tbsp of coconut oil
– Bake for an hour, ensuring that the cake is completely covered in baking paper
– Take out of the oven and allow to cool completely
– Store in an airtight cake tin and decorate as you please on the big day

Check out the other #FreeFromChristmas posts from these fabulous bloggers

Dairy Free Kids

Easy Peasy Foodie

Free From Fairy

Free From Farmhouse

Glutarama

Gluten Free Alchemist

Intolerant Gourmand

Le Coin de Mel

The Peachick’s Bakery

**I created this recipe for non-alcoholic paleo Christmas cake myself, but would like to say a huge thanks to the wonderful people at Unsplash for the gorgeous photos**  

Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)  

Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)

With Strove Tuesday just around the corner, I’ve teamed up with some fabulous foodie bloggers to bring you a vast array of free from pancake recipes.

Every day for the next two weeks, we’ll be sharing our favourite recipes, and hopefully you’ll be well and truly inspired to try something new on the 28th.

We eat pancakes most days in our house, and you’re about to find out why!

These are real little beauts. Not only are they super delicious, they’re full of nutrients, which makes them a win win for any meal time. Although the ingredients couldn’t be further from a regular recipe, please don’t be put off!

The grain free, dairy free, sugar free batter couldn’t be easier to knock up, and they fry just as well as any other pancakes you will have made. The exact same rules apply to these, you don’t need to do anything fancy while cooking.

The main ingredient is butternut squash, a wonderfully versatile root vegetable, which is very low in starch (which Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)  means that it’s low carb). Butternut squash is also full of vitamins A, B6, C and magnesium. I cut the squash into small chunks and roast in coconut oil on a 175c for around 45 mins to an hour.  

Next up we have eggs, which really don’t need an introduction. Providing you aren’t allergic to them of course, eggs are a wonderful source of nutrition. Loaded with vitamins D, A and B12 as well as iron and calcium, they provide the body with a great energy boost.

I would strongly suggest finding a reputable source for your eggs. I buy mine from my local greengrocer, and they come from a truly free range farm, ten miles from my house.    

Last, but by no means least, we have cashew nuts, which are full of vitamin B6, iron and magnesium. . Did you know that it’s largely believed cashews contain anti-depressant properties? Next time you’re feeling the winter blues grab a handful and see if they cheer you up.

Ultimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)  Ingredients for six 

200g cooked butternut squash
1/4cup cashew nut butter
3 large free range eggs, or 4 small ones
1/4tsp vanilla powder, or 1 tsp of extract
1/4tsp bicarb of soda
Oil for frying, I use coconut oil

Method

– put all the ingredients into your blender or food processor and whizz on a high setting, until a thick but runny batter is formed  

– get your non-stick pan nice and hot, add a little oil, then add a thin layer of batter 

– cook for a minute or two, and flip to the other side once you see bubbles forming 

– cook on the second side, then put on plate for serving 

– repeat until they’ve all been cooked 

– garnish with your favourite toppings. My kids love raw honey, with cocoa and cinnamon sprinkles 

2 min tutorial on YouTube

Check out these awesome free from recipes, from your #FreeFromPancakes team

Gluten Free Jam Jar Pancakes from The Free From Fairy

Gluten Free, Dairy Free, Egg Free Pancakes from The Intolerant Gourmand  

Gluten Free Apple and Cinnamon Pancakes from Glutarama 

Gluten Free Vegan Chia PancakesUltimate Gluten Free Dairy Free Pancakes (GAPS, SCD, Paleo)   from Free From Farmhouse 

Vegan Banana Pancakes from Le Coin de Mel

Paleo Banana and Almond Pancakes from Paleo Crust

Paleo Coconut Pancakes
from Cherished by Me

Dairy Free Lemon and Sugar Pancakes
by Dairy Free Kids

Coconut and Lime Vegan Pancakes from The Peachicks Bakery

Oat Almond and Banana Pancakes with a Berry Compote
from Easy Peasy Foodie

Low FODMAP and Low SYN Pancakes from Hijacked by Twins 

Beetroot and Buttermilk Pancakes from the Gluten Free Alchemist 

Pumpkin Spiced Latte for Dairy Intolerant Sugar Avoiders

pumpkin-spiced-latte-blog-photoFor a coffee lover like me there is something magical about pumpkin spiced latte. One sip and I’m fully immersed in all things crunchy leaves, bonfires and looking forward to the C word (see what I did there?) As it’s the first day of autumn, I though it was pretty fitting to share my sugar free, dairy free recipe.

It probably won’t come as a surprise to learn that I usually avoid Starbucks like the plague. Last year, after seeing pumpkin spiced latte advertised all over their windows, I was lured into one and couldn’t resist – those coffee shops smell so damn good. I kicked myself shortly after taking my first sip though, because it was essentially just a sickly sweet syrupy coffee that had a vague taste of cinnamon about it.

Not good for a sugar avoider such as myself. I had four or five mouthfuls and chucked the rest away, feeling very disappointed. I bought a pumpkin that very afternoon, and set to work creating my own puree, so I had it to hand when I next fancied a pumpkin spiced latte. I hope you enjoy it as much I do. 

Ingredients for the pumpkin spiced puree

Small pumpkin (about 1.5kg in weight)
2 tbsp coconut oil
1-2 tbsp cinnamon
1-2 tbsp Chinese five spice
4-6 cloves
tsp vanilla
honey/maple syrup to taste if you need the sweetness 

Method

pumpkin-vitamix

1. Take a small pumpkin (approx 1.5kg) and slice into 12 pieces. Scrape out the seeds with a desert spoon and discard. Place on a baking tray, drizzle over 2 tbsp coconut oil and roast in a preheated oven (175C) for 45 mins.

2. Remove from the oven and allow to cool down. Meanwhile get your other ingredients ready, as per above list.

pumpkin-puree3. Once the pumpkin is cool, peel if you wish, or leave the skin on (I always peel if it’s not organic). Then place it into your blender or food processor, and add your spices, honey and coconut oil, and whiz up to a puree. This will keep in a glass jar in your fridge for a few weeks.

4. When you’re ready to make your drink, simply pour a freshly brewed black coffee into your blender/food processor, add 2 tbsp of pumpkin puree and 2 tbsp coconut oil (and sweeten to taste if needs be). Whiz on high and blend for the perfect dairy free pumpkin spiced latte.

5. Drink immediately for autumnal coffee heaven.

pumpkin-spiced-latte

Healthiest and Easiest Chocolate Ice Cream Ever (Dairy and Sugar Free)

choc ice cream blog titleI’ve spoken many times before about sneaking goodness into my kids. At two, four and almost seven they usually need convincing to eat healthy food.

As far as I’m concerned, health food doesn’t get better than avocado. If being loaded with good fats, antioxidants and vitamins A, D, E and K wasn’t enough, they even help reduce your cholesterol levels. 

Unfortunately my children are fickle beyond belief, one day they love avo as much as I do, and the next, the very idea of eating it will repel them.

The idea of eating chocolate ice cream always appeals though, and this is my super easy, no churn, winning recipe! 

Ingredients for 8 home made ice creams (paleo friendly, sugar and dairy free) 

1 perfectly ripe avocado
1 large or 2 small very ripe banana(s)
120ml (or 1/2c) coconut oil  
25g (or 1/4c) cocoa powder
1 heaped tbsp cashew nut butter
1 egg yolk
tsp vanilla

choc ice cream collageMethod
– put all your ingredients into your blender or food processor, and whizz up until you have thick mousse consistency (as per the third photo in the collage to the left). I use my fabulous Vitamix, as it makes light work of this type of job, and only takes seconds

– carefully decant into your lolly moulds

– freeze until solid, and enjoy when you feel the need for an ice cold guilt free treat 🙂

Please note that you will need a set of good, individual lolly moulds. If you don’t already have some, check out our favourites pictured below, by clicking here or here (affiliated links).

lolly moulds

All original content on these pages is fingerprinted and certified by Digiprove