brunch

Cinnamon Roasted Sweet Potato and Carrot Pancakes

Cinnamon Roasted Sweet Potato and Carrot Pancakes

At the beginning of this year, at two different medical appointments I had a high blood pressure reading. This is not normal for me, so I was worried and perplexed. I wanted to make sure that I could remain healthy. So, I decided I was on a mission to find as many potassium rich, healthy foods as possible to help me lower my blood pressure back to healthy levels. I am a very healthy eater to begin with, but there is always room for improvement in all areas of life and I love to learn new ways of incorporating healthy foods into my diet and lifestyle. I discovered that there is a long list of potassium rich foods and sweet potatoes and carrots (well, carrot juice, but very close to just carrots I would say ;) ) were on the list. I actually love everything on that list and I will be sharing with you ways that I incorporate those foods into my daily diet. As well as potassium rich foods, I make sure to include a lot of cinnamon in my diet as well. Not only is it tasty- as in these pancakes- it also has so many health benefits! 

If you would like more information on the wonderful health benefits of cinnamon, Nutri Inspector has an amazing article about cinnamon here: 

http://www.nutriinspector.com/health-benefits-of-cinnamon/

Long story short, I decided to create these paleo pancakes using some potassium rich ingredients which also happen to be super delicious! This is a win-win-win! I get to enjoy these yummy foods and get healthier at the same time. I am happy to report that my blood pressure has lowered a lot since I decided to eat lots of potassium rich foods! I am so happy and my tummy is too! Yum! 

On another note, my son really loved these pancakes as well, they were a big hit with him. So, I will have to make more because I didn't get to eat many this time- ha ha! 

Cinnamon Roasted Sweet Potato and Carrot Pancakes

Makes 8-10 small pancakes

Bake: 

1 peeled medium sweet potato cut into small rectangular pieces

2 carrots, peeled and cut into sticks

2 tablespoons coconut oil, melted

1 teaspoon cinnamon

1. Heat the oven to 400F. 

2. Place the sweet potatoes and carrots on a rimmed baking sheet and brush them with the melted coconut oil. Sprinkle them with the cinnamon. 

3. Bake for 15-20 minutes until baked through and soft. Let cool. 

Puree: 

1. Place the sweet potatoes and carrots into the bowl of a food processor and process until smooth. You will have a bit of extra puree leftover to use in another recipe. 

Mix: Paleo Flour Mix

1 cup almond flour

1/8 cup coconut flour

1/4 cup arrowroot starch

Mix the 2 flours and starch together in a medium bowl using a wire whisk. Set aside. 

Combine: 

2 eggs, separated

2 tablespoons maple syrup

3/4 cup sweet potato/carrot puree

1 cup paleo flour mixture from above

1. In a medium bowl combine the 2 egg yolks, maple syrup, puree and flour mix. Mix together well. 

2. In the bowl of a stand mixer place the 2 egg whites. Beat with a wire whisk attachment until the egg whites are stiff. 

3. Fold the beaten egg whites into the puree mixture until combined. 

Bake on a Griddle: 

1. Heat an electric skillet to about 325 F. Melt some coconut oil in the skillet (around 2 tablespoons) 

2. Measure out batter by 1/4 cupfuls onto the griddle. Let the pancake cook for 2-3 minutes on one side, then flip to cook the other side. These are delicate, soft pancakes, so be careful when flipping them. 

Serve warm with pure maple syrup. Yum!! 

If you enjoyed this recipe, pass it on to a friend! 

Check out my gluten free/dairy free cookbook for sale now on Blurb: 

Recipes for a Cheery Life: Gluten Free Brunch: 

 http://www.blurb.com/b/7145096-recipes-for-a-cheery-life

 

Corn Masa and Coconut Waffles!

gluten free corn masa and coconut waffles

 

Fall and winter are the time for delicious, hot comfort food! Since I love breakfast and brunch so much I wanted to create a new type of waffle that is delicious, not too sweet and versatile enough to be counted as a dinner or a breakfast food.

Enter: the corn masa and coconut waffle!

I served these waffles with coconut crusted and masa crusted chicken strips one night for dinner and they were a big hit!

Not to worry, I will be posting the coconut/masa chicken strips at a later time. They were delicious pan fried in coconut oil!

Serve these up with a bit of pure maple syrup and you will be in heaven!

 

Corn Masa and Coconut Waffles:

2 eggs, slightly beaten

1 ¾ cups full fat coconut milk 

¾ cup gluten free flour (see mixture recipe below)** + 2 tablespoons (or ¾ cup all-purpose flour + 2 tablespoons)

2 ½ teaspoons baking powder

1 tablespoon granulated sugar

½ teaspoon salt

¾ cup corn masa

¼ cup unsweetened coconut flakes

 

1.       Mix eggs and coconut milk together with a whisk in a medium bowl.

2.       Sift flour mix , baking powder, sugar and salt and combine with corn masa, coconut eggs and coconut milk or whole milk in a few quick strokes of a whisk.

3.       Measure out batter by the ¼ cup full into a greased, heated waffle iron. Cook all of the waffles and serve hot.

 

**

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

Enjoy! 

If you enjoyed this post, pass it on to a waffle-loving friend!