1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
Sprinkle with chives and fresh cracked black pepper and enjoy!
This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Please check them out for more great ideas!
Place the riced cauliflower in a large microwave safe bowl and cover with plastic wrap. Cook on high for 10 minutes and then carefully transfer to a tea towel lined sieve set into the sink or over a bowl. Let sit until cool enough to handle.
Preheat the oven to 400F and grease a 12 inch oven-proof skillet (cast iron works best).
Gather the ends of the towel together and squeeze out as much moisture as possible from the cauliflower. Transfer to a bowl and add the mozzarella, egg, garlic, salt, and pepper. Stir well to combine.
Transfer to the prepared skillet and press firmly and evenly into the bottom. Bake 18 to 22 minutes, until the edges are golden brown and the center is firm to the touch.
Sprinkle the crust with 1 cup of the cheese, the sausage slices, and the jalapeno slices. Crack the eggs onto the pizza at evenly spaced intervals (if you prefer your yolks broken, break them with a fork). Sprinkle with the remaining cheddar and season with salt and pepper.
Bake 8 to 12 minutes or until eggs are done to your liking. Remove and top with avocado and tomatoes. Sprinkle with cilantro if desired.
This delicious recipe and photos were created by AllDayIDreamAboutFood.com, we simply shared it. Please check them out for more great ideas!
3 tablespoons Erythritol skip for savory waffles, replace by 1/2 tsp garlic powder
2 teaspoons Vanilla Extract skip for savory waffles, replace by 1/4 teaspoon salt
1 teaspoon Baking Powder
Add all the ingredients into a blender.
Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.
Pour the batter into a mixing bowl and let the batter rest for 3-5 minutes.
Preheat a mini waffle iron (or regular waffle iron) for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.
Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don’t overoil the iron!
Pour 2 tablespoons of batter per waffle – I use a mini waffle iron maker for this recipe.
Bake for about 3-4 minutes in a mini waffle iron. They cook 1 minute faster in my large waffle iron so play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. Release the waffle from the waffle iron maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.
Serve with sugar-free maple-flavored syrup and butter.
This delicious recipe and photos were created by SweetAShoney.co, we simply shared it. Check them out for more great ideas!
1 red bell pepper washed, deseeded, cut in small cubes
2 green chili washed, finely chopped
1½ tsp curry powder
1 tsp salt sea salt or adjust to taste
1 tsp cumin powder
½ tsp garam masala
⅓ cup cilantro fresh, washed, finely chopped
1 tbsp lemon fresh, juice
Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
Using a fork, break up the tofu and set it aside
Heat a large skillet over medium heat and add 1 tablespoon olive oil
Add the garlic, onion, and lightly brown them in a pan
Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
Now add the crumbled tofu to the pan and mix thoroughly
Cook for another about 5 minutes, allowing all the flavours to combine
Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes