Laura's Paleo Hotcakes

Put on your prettiest apron and whip up something incredible!

I know it seems a little silly to reinvent the wheel. There are a million Paleo pancake recipes out there, and I won't pretend that these are going to be your favorite, but they are mine!

These are basic, low carb, unsweetened (as pancakes should be in my not-so-humble opinion), sturdy and thick! Use them for a savory breakfast sandwich or top with your favorite fruit, raw honey or pure maple syrup for a treat!

The hotcakes are 21 Day Sugar Detox friendly, also!

I hope you enjoy these hotcakes as much as my family does!

Laura's Paleo Hotcakes (makes 12 cakes)

Ingredients:

5 eggs
1/4 c + 1 Tbs (or 5 Tbs) coconut flour
1/4 c + 1 Tbs (or 5 Tbs) almond flour
1 tsp baking powder
1/2 tsp ground cinnamon (optional)
1 liquid cup almond milk
Ghee or coconut oil for cooking (I love OMghee)

Directions:

In large bowl, whisk eggs. Add dry ingredients mixing well. Slowly add milk, mixing well. I like to add the milk slowly so that I can add a little less or a little more depending on the consistency of the batter. It may vary depending on the brand of flours you use.

In a pan over medium-low heat (I set mine just below medium), melt some fat-- a little goes a long way. You can also use an electric skillet (I set mine at 375*F). Pour three Tbs of batter per cake into the pan. Allow to cook for 1-2 minutes until sturdy and ready to flip. Flip carefully! I like to re-grease the pan after each batch of cakes to make flipping easier.

Top with your favorite things & ENJOY!

Creamy Avocado Cilantro Lime Dip (dairy free)

Zesty & creamy, this is the perfect dip for the warmer months ahead!

Things are starting to feel a little bit more like Spring each day here in South Carolina, and after this year's Polar Vortex winter, I couldn't be more relieved! With warmer weather comes colder, lighter food. Don't get me wrong, I will still be smashing down some ribeye & cauli mash, but when you've been out in the heat working out or gardening, sometimes it's nice to sit on the porch with a tall glass of kombucha and a cold snack.

This dip will be PERFECT for the warmer days & nights ahead. Creamy & zesty, it pairs perfectly with fresh raw veggies. It would even be delicious over a taco salad! My naughty husband, of course, went straight for the chips after eating 2 or 3 obligatory sticks of carrot-- so, if you're feeling naughty, grab some clean gluten free non-GMO chips, or some Paleo almond flour chips & dip away!

Creamy Avocado Cilantro Lime Dip

Ingredients:

1 avocado
4 Tbs full fat coconut milk
Juice of 2 limes
3  heaping Tbs fresh coarsely chopped cilantro (1 Tbs dried)
1 tsp ground cumin
1 tsp garlic powder
Salt to taste

Directions:

In a blender, food processor, or with an immersion blender, blend all ingredients together until creamy. Start slowly with the salt-- you can always add, but you can't take away!

It's that simple!