Breakfast is the most important meal of the day

About a year ago I was diagnosed with several autoimmune disorders. I currently suffer from Sjogren’s Syndrome and Rheumatoid Arthritis. Sadly, I thought symptoms of dry eye and dry mouth (Sjogrens Syndrome) along with mild joint pain were a part of aging and that this was normal. After my diagnosis, I was in denial, thinking I could still continue living my life – consuming sugar and alcohol in excess with minimal exercise and continuous stress from work. Until one day, everything caught up with me. I felt terrible and knew I needed to change my habits.

Early this year, I finally decided to change. Everything. Mind, body, and spirit. After 8 months of adapting to the Paleo lifestyle, I’m happy to say that I feel better and am in a much healthier state than I’ve ever been before.

With that said, my first recipe is about the most important (and my personal favorite) meal of the day – breakfast. I hope you continue to follow me on my route back to living a happy and healthy lifestyle, as my goal is to share my passion for cooking delicious, comforting, whole, nutrient-dense food.

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Coconut Pandan Pancakes w/Ube (Purple Yam)

*Updated on 8/19/16

Makes: 8 – 10 mini pancakes

INGREDIENTS

For the pancake batter:  

  • ¾ Cup Coconut flour
  • ¾ Cup Cassava flour or Tapioca flour  
  • ½ Tsp Baking soda
  • ½ Tsp Baking powder
  • ½ Tsp Salt
  • 3 Tablespoons Coconut palm sugar (or Honey)
  • 3 Eggs
  • 1 Cup Coconut cream (full fat)
  • 3 Tablespoons Ghee (melted)
  • 2 Tsp Pandan Extract

For the ube jam:

  • 1 Pound Purple yam (Ube)
  • 3 tablespoons coconut oil (melted) 
  • 1 tsp salt
  • 1 1/2 Cups Coconut milk
  • ¼ Cup Ghee (melted)
  • ¾ Cup Coconut palm sugar

INSTRUCTIONS

    1. For the ube jam, pre-heat oven to 425 degrees F 
    2. Peel and cut purple yam roughly into 2 inch cubes and place into a medium sized bowl. 
    3. Pour 3 tbsps of extra virgin coconut oil into the bowl with yams
    4.  Sprinkle with a heavy pinch of salt 
    5. Mix ingredients in bowl until thoroughly combined
    6. Using a large cookie sheet, line with parchment paper, and pour yam ingredients onto sheet
    7. Ensure yams are distributed evenly on the sheet 
    8. Insert cookie sheet into middle rack of oven and bake for 20-25 minutes until golden brown
    9. Using a food processor, combine remaining ingredients in the processor and mix until a smooth consistency is formed.
    10. For the pancakes, in a medium sized bowl, combine all dry ingredients (coconut flour, cassava OR tapioca flour, baking soda, baking powder, salt, and coconut palm sugar) with a whisk.
    11. Make a well in the middle of the bowl (I use my spatula or measuring cup), but leave a thin layer of the dry ingredients at the bottom of the bowl
    12. Next add the wet ingredients (eggs, coconut cream, ghee, pandan extract) to the same bowl in the well, and use a whisk to combine wet ingredients.
    13. Once wet ingredients are combined, incorporate dry ingredients by whisking in larger circles until fully combined.
    14. Heat a flat pan skillet under medium heat and lightly coat the pan with coconut butter or ghee.
    15. Using a small ladle or ice cream scoop, pour the pancake batter into the pan.
    16. Cook for approximately 3-4 minutes on each side until pancakes are golden brown.
    17. Serve warm and top with a dollop of ube jam and maple syrup.