Sweet Corn & Tomato Pancake Recipe (Gluten-free)

I saw a bunch of tomatoes in the fridge, so I searched online for a tomato pancake recipe. Yep, you heard right, a tomato pancake recipe. I know it sounds weird, but it’s actually quite tasty. You get a little salty & a little sweet, so it’s the best of both worlds. No lie. This can be made totally gluten-free for those with allergies.
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Sweet Corn & Tomato Pancake adapted from The Pancake Princess

Ingredients:
¾ cup milk + 1 tablespoon distilled white vinegar
6 tablespoons sweet potato starch
6 tablespoons cornmeal (I had corn bread mix, which contains flour so don’t use this if you want gluten-free. Cornmeal should be fine.)
6 tablespoons oatmeal
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons melted coconut oil
1 tablespoon honey
1 can corn kernels, drained
1 medium tomato, sliced thinly width-wise
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Combine the milk & vinegar in a cup & set aside. You are essentially making your own buttermilk.

In a medium bowl, mix the sweet potato starch, cornmeal, oatmeal, baking powder & baking soda together.

Mix the oil & honey into the milk mixture. Pour the milk mixture into dry ingredients. Mix until combined, leaving some lumps. Fold in the corn.

Let the batter sit for 5-10 minutes, undisturbed, until it thickens.
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Heat frying pan over medium heat. Once it is hot, grease pan with coconut oil. Drop 2 heaping tablespoon full of batter into the pan. I have a small pan, so making 2 at a time was ideal. Don’t overcrowd your pan.

Cook for 2 minutes until the edges start to Brown. Press a slice of tomato into the pancake & press down into the batter.

Pick up your pancake with a spatula, add more oil to the pan & then flip the pancake into the newly greased surface of the pan. Cook for another 2 minutes, or until cooked through.
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Serve with a sprinkle of sugar. For a few of the pancakes, I cut a slice of Muenster Cheese diagonally into 4 pieces & let it melt on top of the tomato. The cheese makes it more savory, which I love.
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Enjoy!

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Easy Paleo Sweet Potato Crepe Recipe

I woke up wanting crepes, so I made them. I found a quick & easy recipe online & decided not to follow it like usual.

Easy Paleo Sweet Potato Crepe by ilovemunkie

Ingredients:
2 eggs
1/4 cup almond butter
1/4 cup water
2 tablespoons sweet potato starch
1 teaspoon vanilla
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Mix all ingredients in a bowl or blender. I used this handy, dandy Bella Rocket Blender, which makes cleanup so easy.
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It’s very similar to the Magic Bullet, only it’s cheaper. Plus, our Magic Bullet broke.
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Add a teaspoon coconut oil to a 9″ frying pan over medium heat. Pour 1/4 of your batter into your pan & swirl the pan to thin out your batter. Next time I’ll pour 1/8 of the batter for thinner crepes.

Cook for 1-2 minutes until the edges are browned & curling upwards slightly.
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Use a spatula to flip the crepe to cook the other side for another minute.
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Add some Hazelnut Spread & sliced mangoes on one side of the crepe, then roll it up.

Any filling would do. This was all I had in the house so I try to use everything I have on hand before buying more.

You can make these ahead of time & freeze them with parchment or wax paper between each crepe.
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I was able to make 4 crepes with this recipe. Perfect for 2 people or one hungry person.

Enjoy!

Paleo Sweet Potato Banana Pancakes

Happy Mother’s Day to all the mommies out there!

As some of you might know, I am absolutely horrible at following recipes. I tend to not have some things on hand, so I’d substitute it with anything I have in the house. It could be something completely random. I think this could be the rebel in me. 🙂

So I had 4 of the ingredients for this recipe. The rest, I decided to add on a whim & it turned out pretty amazing, if I do say so myself. The SIL ate the remaining pancakes & thought it was really well executed & moist as well. It doesn’t even need any kind of syrup but you can use whatever you like.

Try for yourself & let me know what you think.

Paleo Sweet Potato Banana Pancakes by ilovemunkie

Ingredients:
1/4 cup oats
1 tspn flax seed
1 tspn vanilla extract
1 tspn almond butter
3 tspn water (more if needed)
Pinch of cinnamon
1 tspn honey
1/4 cup sweet potato starch
1 med banana (mashed)
1/3 cup egg whites (~ 2 med eggs)

Mix everything except the egg whites in a bowl until smooth. If the texture is still a bit dry/sticky, add a little more water until everything can incorporate together easily.

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With a hand mixer, whip the egg whites until soft peaks. Fold egg whites into your banana mixture. Do not over mix. Leave some bits of whites in the batter.

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Heat coconut oil in a frying pan on Med-High heat & drop batter into pan. Wait until the top of the batter starts bubbling (~1-2 mins), then flip the pancake to the other side. Cook for another 30 seconds.

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ENJOY!