Tag Archives: dr carrie burrows

gluten free paleo pancakes

Gluten Free Paleo Pancakes – 5 Ways

Gluten free paleo pancakes were the showcase on Facebook LIVE last night – you can catch the replay HERE.

Using a base pancake recipe, I put together 5 breakfast combinations that are great for everyone in your family!

Quick, fast, easy and tasty!

I made:

Pancake Fruit Kabobs

My kids ate them and I wasn’t fast enough to get a pic – watch the video!

Blueberry Pancakes With Strawberry Sauce

 

gluten free paleo pancakes

 

Bacon And Egg “Sandwich”- My Healthy Version of a McGriddle

gluten free paleo pancakes

 

Avocado Pancake Toast – (my take on the ever so popular avocado toast)

gluten free paleo pancakes

 

Pancake Dipped Bacon <— not a typo, the real deal

Sadly no pic, once the broadcast was over my kids swooped in and inhaled all of the pancake bacon dippers #Sorry

You can make these pancakes ahead and freeze them. When you are ready to eat, take them out and pop them in the toaster!

Gluten Free Paleo Pancakes Base Recipe

1 1/2 cups of gluten free all-purpose flour (I have Pillsbury and Bob’s Red Mill)
3 1/2 tsp of baking powder
1/2 tsp salt
1 1/2 cups of dairy free milk (almond, coconut, cashew)
1 egg
3 tbsp of an oil (avocado, ghee, coconut oil or melted grass-fed butter)
Sweetener (see below)
Water
Directions
If you’re making them to be savory then only add 1 tbsp of sweetener
To make them more traditional add 1/3 cup of sweetener of your choice.
Mix the dry ingredients together with a fork, then add in the milk, egg and oil. Mix well.
It will be thick but you can thin it out little by little with water. You don’t want it soupy.
Heat your griddle or frying pan, I used KerryGold in the pan.
Scoop out the size of pancake you want. Wait for the bubbles to form then flip.
What I like to do is a make one pancake, cook it and taste it. I can adjust the flavor of the remaining batter if need be.
Optional Add in’s
  • cinnamon
  • nutmeg
  • butter extract
  • maple extract
  • blueberries
  • Sprinkles
  • Powdered peanut butter
  • Flax seeds, hemp seeds, coconut flakes
  • Seasonings
Get creative!
Coconut Flour Pancakes
gluten free paleo pancakes
In the broadcast I mentioned a coconut flour recipe.
When you use coconut flour, it has the hint of coconut flavor so be prepared for it.
If you don’t like coconut, this might not be for you.
Coconut Flour Pancakes
3 tbsp coconut flour
3 eggs
1/4 tsp salt
3 tbsp non dairy milk
3 tbsp oil (coconut, avocado or melted grass-fed butter)
1/4 tsp baking powder
2-3 tbsp sweetener of your choice
Blend all of the ingredients together.
Cook on medium heat, scoop out the size of pancake you want.
Once you see the bubbles, flip.
You can use the same add in’s as above.

You have options!

…just have to use them!!!
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10 Minute Meal - Balsamic Glazed Beef Roll-Ups

10 Minute Main Course: Balsamic Glazed Beef

10 Minute Meal as a main course dish that is easy, fast, paleo and packed full of protein and veggies? Is it possible? Can it be done? Sure is and I did it! (Video Below)
One of the biggest reasons excuses I hear from people describing their struggle with eating healthy is, “I just don’t have the time to cook.” Well, put that one in the trash bin…read on.

Balsamic Glazed Steak Roll Ups

This is a 10 minute meal!

Ingredients
Family portion of protein.
Salt, pepper, garlic powder
Veggies of your choice – julienne chop
Balsamic Glaze
1.5 tsp oil (avocado, olive)
3-4 cloves of crushed garlic
1/4 cup of balsamic vinegar
1/4 cup of liquid aminos (coconut aminos) or light soy sauce
2 tbsp red wine vinegar or worchestershire
2 tsp Splenda brown sugar (or coconut sugar or splenda)
Directions:
Heat the oil and add in the garlic.
Let that cook for about a minute.
Add in the remaining ingredients and bring to a boil. Reduce the heat and let it simmer on low for another 5 minutes. While that’s happening…
Season your choice of protein. You can use chicken, pork or steak, very thinly sliced.

I used flank steak.

Seasoning that I used:  garlic powder, salt (Himalayan) and ground black pepper.

Cut your meat or have it cut so that it is thin and wide enough to wrap around your veggies.
Roll Options:
-red, yellow, green pepper
-onion
-zuchinni
-sprouts
-spinach
Season your meat with salt and pepper. I also sprinkled garlic powder on the meat.
Add your veggies to the meat.
Roll the meat to wrap the veggies inside.
Place seam side down on your pre-heated (medium-high) pan.
Cook 3-4 minutes per side.
Cover the meat with your balsamic glaze and reduce the heat to medium.
You need to continue to baste and turn your meat until it is cooked through.
This is an awesome meal that can be done in just 10 minutes.
Pro Tip:
Chop up some extra veggies and add them to the pan with a little water to act as a deglazer so that they get to enjoy the awesome glaze as well!
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