I tell you what the last month or so has been ridiculously busy as I’ve fallen sick a few times, frequently travelled interstate and moved house (for the fourth time in six months!). However, I’m finally settled and my life is slowly gaining normality again – which I’m loving!
What I’ve been up to:
Thought I’d share with you a few things I’ve been up to during this time!
This was taken before my cousin’s wedding in Sydney in mid September – I’ve been very fortunate to see a lot of my immediate and extended family the last month, the time spent together is always too short but always a lot of fun!
We couldn’t have asked for a better day in Sydney for the wedding – such a beautiful ceremony and reception, filled with lots of laughs and dancing. The latter is something our family is definitely known for!
For a good friend’s 24th birthday, a group of us all headed to Warrnambool for the weekend to celebrate. For his birthday cake I made this layered fudge brownie cake (using my Macadamia fudge brownie recipe) drizzled with homemade chocolate sauce and decorated with fresh strawberries – no one could even tell it was completely healthy!
We enjoyed brunch at Pavilion Cafe & Bar overlooking the water in Warrnambool – the cafe has a really good brunch menu and I was pleasantly surprised to find out that they served almond milk! It’s definitely worth the drive from Melbourne and I’m looking forward to many more weekend trips now that summer is coming.
What I’ve been eating:
Here’s a few of the dinners I’ve been making (and devouring) lately.
I’ve been recipe testing some different pancake recipes and have really been enjoying these Paleo Pancakes as they are fluffy, slightly crunchy and really filling.
Lately I’ve been cooking with coconut flour a lot as I’ve been trying to avoid consuming too many nuts. What I have come to realise is that coconut flour requires a lot of moisture, in the form of liquid and eggs, to ensure the final result is not dry.
Another flour I’ve been experimenting with is tapioca flour which is great for thickening sauces and acts as a binding ingredient. It also adds a crispiness when cooked, making it a perfect ingredient for these pancakes.
Combing the two gluten free flours creates a fluffy result and also reduces the amount of eggs that are needed to keep the coconut flour from drying out your pancakes.
This isn’t your typical pancake batter as it isn’t one you can pour into the frypan. The nature of the two flours make it a thicker batter but equally, if not more, delicious. Thanks to the fresh organic eggs I bought from the markets, the batter is quite yellow in colour.
Once you see little bubbles appearing on the surface, you’ll know the pancakes are ready to be flipped – thanks to the tapioca flour, the bottom will be slightly crispy with the inside being fluffy.
These pancakes are really satisfying and will keep you going until lunch! Once cooked, the pancakes will keep in a sealed container in the fridge for up to two days.
Makes 10 small pancakes
- 1/2 cup coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking powder
- 3 eggs
- 1 cup coconut, rice or almond milk*
- 1 tsp pure vanilla extract
- Coconut oil for the frypan
- Place coconut flour, tapioca flour and baking powder in a large bowl and mix together.
- Add eggs, milk and vanilla extract, and mix until well combined.
- Heat a large frypan over medium heat and add coconut oil to grease the frypan.
- Place a few tablespoons of the pancake batter in the frypan for each pancake and spread out slightly with the back of a spoon for form the pancake shape. The pancakes should be just smaller than your palm and 1-2cm thick.
- Cook for a 2-3 minutes on each side, flipping when little bubbles appear.
- Repeat until all the batter has been cooked.
- Serve with toppings of your choice – my favourites are coconut yoghurt and fresh berries! Enjoy!
*Add more milk if the batter is too thick.
Here’s some different toppings I’ve been enjoying on these Paleo Pancakes: