Friday, November 7, 2014

Pineapple upside down pancakes, grain-free

The new kitchen crew
Can you believe my new kitchen crew? Yes, you are seeing four dogs. Two are doggie visitors. The black one (Kota) on the yellow blanket belongs to my son who is in the midst of moving. The husky standing in the middle, Bailey, has not learned the art of pleasing the cook by laying down on a provided blanket.He belongs to a friend and is a frequent visitor to our house.

Despite all this canine "help," I managed to get a delicious meal prepared. I made Pineapple Upside Down Pancakes, grain free.

 These pancakes were ooey, gooey delicious!
 Here's what you need:

1 T. almond flour
2 T. farmer's cheese or cottage cheese or ricotta
(If not doing dairy, just use 2 T. almond flour and 1/8 cup milk of choice)
pinch of salt
stevia, to taste, or other sweetener of choice
1/4 tsp. baking soda
2 tsp. coconut oil or olive oil for pan
1/2 tsp. vanilla extract
2 thinly sliced pineapple rings (fresh is best)
1 egg

Here's what you do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Drizzle on olive or coconut oil. Mix the batter ingredients (almond flour, farmer's cheese, salt, stevia, vanilla and egg).
Pineapple pieces covered with batter
 Place pineapple rings on baking pan. Pour batter over both pineapple rings.

Pancakes just done
Bake the pineapple upside down pancakes for about 20 minutes, checking often. Serve with yogurt or other topping of choice.
Recipe contributed to:

1 comment:

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