Almond Flour Pancakes Makes 24 small pancakes
2 cups Almond Flour
½ cup water
¼ cup olive oil
1 tsp Baking powder
½ tsp salt
3-4 packets of Stevia
Mix all ingredients into a big bowl and let sit for 15 minutes. Spoon silver dollar sized pancakes onto a griddle and cook until golden brown on each side.
Serve with some good grass fed butter and some Choc Zero Maple syrup that is sugar free.
These are a favorite at my house ad we made them on a Facebook live for our Tuesday Let’s Get Cookin’ segment on my nutrition page. You can watch the LIVE here!
Sausage Egg Muffins
You need a 6 hole muffin tin
1/4 lb of Smoked sausage cut into medallions
Salt and pepper to taste (You can also use shredded chicken, shrimp, or any protein that you like)
Preheat oven to 375 degrees
Spray a muffin tin with non stick cooking spray. Cover bottom of each section with a layer of sausage (5 medallions). Then sprinkle shredded cheddar on the sausage. Then crack one egg into each tin section. Add salt and pepper to taste on the top and then bake for 12 to 15 minutes until the yolks are at your desired consistency. Runnier yolks 12-15 minutes and harder yolks would be 17-20 minutes.
You can always add veggies to this recipe as desired!
Veggie Egg Muffins
You need a 6 hole Muffin tin
1/4 cup chopped onions
1/4 cup chopped Greek olives
1/4 cup chopped bell peppers
1/4 cup crumbled feta cheese
Preheat oven to 375 degrees. Spray tin with nonstick spray. Cover bottom with a layer of vegetables. ( Feel free to add as many different veggies as you want on the bottom such as tomatoes, mushrooms or spinach) Sprinkle feta in a layer on top of veggies. Crack one egg into each tin. Season top with salt and pepper to taste and then bake for 12 to 15 minutes until desired yolk consistency. Again bake closer to 20 minutes for firmer yolks.