No wheat? No problem. Baking without using all-purpose, whole-wheat, or white whole-wheat flour doesn’t have to cramp your baking style. Whether you’re gluten-free or not, these days it’s both fun and (relatively) straightforward to bake muffins, cakes, breads, and cookies with alternative flours. The secret to success? Understanding how these flours operate. Flours may have ...
[schema description]Start your keto morning off right with a lemony short stack. The batter blends gluten-free flours with rich ricotta cheese, lemon, and almond extract for a mellow, citrusy flavor. Make breakfast time even easier by mixing all the dry ingredients together the night before.[/schema]
[schema description]If you crave a morning buzz to start your day, pour your cup of joe into pancake batter for the ultimate no-fuss breakfast. In this recipe, coffee replaces buttermilk so you can eat sans lactose, and the gluten-free, Paleo flour mix fuels your short stack with six grams of protein per serving.[/schema]
[schema description]Dutch baby pancakes (sometimes called German pancakes or Dutch puffs) are a puffy and slightly sweet alternative to classic flapjacks. And they’re so easy to make—just stick the batter in the oven, sprinkle some lemon zest on top, and dust lightly with confectioners’ sugar.[/schema]
Vegan food can sometimes get a bad wrap or be viewed as regular food’s inferior companion—but that’s certainly not the case.
Whether or not you have a nagging sweet tooth, you’ve probably heard a lot of talk about alternative sweeteners lately.
Here’s a riddle for you: What vegetable is a key ingredient in festive holiday pies, creamy orange lattes, and Instagram-worthy toasts?
If you’re reading this, it’s too late.
It’s there, tucked away in a dark, forgotten corner. Shoved to the back behind cartons of coconut milk, pouches of grass-fed beef jerky, and jars filled with raw macadamia nuts. Once, it was the star of every lazy Saturday morning breakfast. But in a Paleo pantry, where does pancake mix fit in?
[schema description]Plain old flapjacks have nothing on these babies. With dark chocolate melted into the batter and the syrup, this recipe makes for an extra-special breakfast or a satisfying dessert.[/schema]
[schema description]With a texture somewhat similar to latkes, these bright little fritters, held together by sweet coconut flour, turn into the perfect vegetarian lunch when drizzled with a lemony sorrel pesto and topped with a fried egg. [/schema]
Who doesn’t love starting their Saturday with a short stack of hot pancakes drizzled with maple syrup?
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