Still the same old comfort food you know and love but with a nutritional upgrade, and these pancakes won’t send you  back to bed feeling lethargic after you eat them!

Nutrition facts:

Chia seeds – 15 x more magnesium than broccoli, 30% more antioxidants than blueberries, 2x the potassium in a banana, 6x more calcium than milk, high in antioxidants, and a good source of fiber and protein

Almond flour – good source or iron, magnesium, potassium, calcium, and vitamin E, and can help lower cholesterol

Coconut oil – research is proving it may ward off Alzheimer’s, prevents heart disease, fights inflammation and cancer, natural anti-fungal, anti-viral, anti-bacterial

Organic eggs– eggs contain carotenoids which help prevent certain diseases and can improve eye health, contain choline which helps maintain a healthy liver, contain vitamin E, K2, D3

Lemon– aids in digestion and detoxification, good source of vitamin C

Lemon Chia Pancakes

Erin Porter

These lemon chia pancakes are still the same old comfort food you know and love but with a nutritional upgrade, and they won’t send you back to bed feeling lethargic after you eat them!

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Course Breakfast

Servings 4 pancakes

Ingredients

  

• 2 Organic eggs
• 1 Whole lemon squeezed
• 1 tbsp Coconut oil (or melted organic butter)
• 1/2 cup Almond flour
• 1/2 cup Tapioca flour
• 1 tbsp Coconut flour
• 1 tsp Baking soda
• 1 tbsp Xylitol
• 1/2 tsp Chia seeds
• 1/2 tsp Vanilla extract
• pinch Salt

Instructions

 

• Melt butter or coconut oil and set aside.
• Combine all dry ingredients and in a separate bowl.
• Whisk 2 eggs then add in the juice of an entire lemon.
• Add melted butter or coconut oil to wet mixture.
• Pour wet mixture into dry mixture.
• Heat skillet on medium heat and melt 1/4 tbsp of butter.
• Pour batter in skillet and flip once you see bubbles forming in the pancakes. Cook additional 10-20 seconds on the other side until golden brown.
• Top with organic maple syrup if desired.

Notes

Kaufmann 2 Diet (Kaufmann Phase II)

Hi everyone, it feels so good to be back!  Although I have always been the type of person to burn the candle at both ends, recently I hit my limit and had to put the blog on the back burner for a couple of weeks.  I missed you all and am so happy to be posting again.  Interacting with all of you is the highlight of my week.  Especially hearing your personal stories, so keep them coming!  So where was I?  I promise to give you the mini version so you can go enjoy this french toast.

Two months ago, I was about to demo one of my recipes in our local Whole Foods when someone in the store said “you should be selling these so they can be available to the masses”.  It’s not that I haven’t thought of this before, it just seemed too BIG, and too overwhelming.  I thought this was something MAYBE in the future when I had the right resources.   The next thing I knew she gave me the contact information for the person in charge of our local markets here in town.  The markets are a place where 75-100 vendors sell their local, healthy foods, live bands perform as you shop and sample delicious and unique foods.  It’s a fantastic opportunity to get your product seen and sampled.  I emailed her that day and to my shock she emailed me back within 24 hours, and she invited me to be a part of a 3 month Whole Foods market event.  I realized quickly that I was in way over my head, because although I had a product, I had no packaging, no contacts, no community kitchen in which to make my food, and most importantly, I had NO LICENSE to serve food to the public!!  Of course she didn’t know that (and I didn’t even know what was required when I reached out) and so I gracefully and thankfully accepted her invitation.  Now the clock was ticking as I had 6 weeks before the first event.  Over the next 6 weeks I got certified as a food manager, found a local kitchen and passed inspection by the health department, got my retail and mobile food license, and found some awesome packaging for our products.   Oh and did I mention I still hold down a full time job in addition to all of this including the blog?  There were many tears shed over those 6 weeks.  Some happy, some out of sheer panic, but it’s been a fantastic journey. And now 8 weeks later, three of our dessert products hit the shelves in our local health food store, Abby’s Health & Nutrition and they are also about to be sold in three other health food stores in the bay area.  So thank you all for your support and patience while I’ve been a bit MIA.  The good news is, after 13 years with the same company, I am being laid off due to the company being bought out.  I say good news because now I will have more time to focus on creating health posts, recipes, and responding to your emails.  I’m so excited for this transition and thank you all for bearing with me, especially to my husband who always has my back and supports me in every way possible!

Now on to some delicious french toast…..

Do you ever miss something a little sweet for breakfast?  This healthier version of french toast is wheat, yeast, dairy, gluten, and sugar free!  Yet, you don’t feel like you are missing out on a thing.  I used “Food for Life’s” multi seed rice bread for this recipe and I love how fluffy and moist the bread turns out, it’s almost like a pancake in consistency once cooked. The coconut whipped cream and berries adds the perfect amount of “sweet” to this breakfast.  Enjoy!

Note:  I did not get paid by Food for Life for this post nor did I get free product.  These opinions are all my own.

Healthier French Toast with Coconut Whipped Cream

Erin Porter

This healthier version of french toast is wheat, yeast, dairy, gluten, and sugar free!  Yet, you don’t feel like you are missing out on a thing.

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Course Breads and Muffins, Breakfast

Ingredients

  

French Toast

• 2 slices Bread (I like to use Food For Life Bread)
• 1 Egg
• Splash of coconut milk
• 1/2 tsp Vanilla extract
• Xylitol (to taste)
• Cinnamon (to taste)

Coconut Whipped Cream

• 1 can Coconut cream (has to spend overnight in the fridge before using)
• 1/2 tsp Vanilla extract
• Xylitol (to taste)

Instructions

 

French Toast

• In a bowl beat egg, vanilla, milk, vanilla, and xylitol.
• Melt organic butter in a medium skillet.
• Dip each slice of bread in the batter and make sure it's well coated on both sides.
• Place in skillet and cook on both sides until golden brown.
• Sprinkle a bit more cinnamon on top while it's cooking.
• Top with coconut whipped cream if desired.

Coconut Whipped Cream

• Use Coconut Milk or Coconut Cream that has been in the refrigerator over night. (Don't skip this step).
• Open cold coconut cream or milk and discard any liquid. Place the solid cream in a bowl and add xylitol and vanilla.
• Use an electric beater to whip for 1-2 minutes.