Guilt free, gluten free Paleo style pancakes

I like pancakes, who doesn’t?  I wanted a weekend treat and knowing there is absolutely nothing healthy about the traditional pancake, I wanted to find a better way.  I wanted a gluten free and free of  all other grain types, homemade healthy option.  I looked at a few sources online and then modified to make my own versions.  Below are two I have tried :)

If you have a healthy gluten free, Paleo friendly pancake recipe you want to share please feel free to post it in the comment section below!

Squash Pancakes

Ingredients:

 

Salty version

•           2 cups cooked squash or pumpkin

•           1 cup minced onion

•           1/4 cup almond flour

•           1/2 teaspoon kosher salt

•           4 large eggs

•           Coconut Oil for the pan

•           Organic butter for the pan (optional)

Sweet version: omit the onions, and salt and add Stevia and cinnamon

Preparation

1. If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork.  If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit on the chunky side) and transfer to a bowl.
2. Mix in the onion, flour, and salt. Lightly beat the eggs and add them to the squash mixture.
3. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil (and butter if you’d like). Use a 1/4 cup measure to scoop the batter into the hot pan.
4. Cook the pancakes for 8-10 minutes on each side. You want them very crunchy on the outside - they’ll stay delightfully chewy on the inside.

Zucchini Pancakes 

Ingredients

•           1 tablespoon coconut flour

•           3 free-range (organic) eggs

•           sea salt & pepper to taste (plus any other fresh spices and herbs to your taste)

•           2 cups shredded zucchini

•           coconut oil to pan-fry in

Preparation

• Sift the coconut flour into the eggs and beat them together.
• Mix in the shredded zucchini, sea salt & pepper.
• Use a large cast iron or stainless steel skillet over medium-low heat with coconut oil coating the pan.
• Spoon the mixture into the pan in size of pancake you desire
• Cook for a few minutes and flip over when golden brown

Topping ideas (choice depends if your pancake is sweet or salty):

•           Unsweetened apple sauce

•           Cinnamon

•           Nutmeg

•           Hot sauce or salsa

•           Tomato sauce

•           Caramelized onions

•           Nut butter

•           Chopped chives, parsley, or cilantro

Looking for more great, eat-clean, healthy and delicious recipes? Check out my 101 Fat Burning Recipes for Women!