Trying new recipes

I have been house bound with a small case of bronchitis that turned into pneumonia. In my impromptu house vacation I have taken up quite a few hobbies- my love for Pinterest has only grown and I have completed an endless amount of crafts including some crayon art, wedding gifts, doodles and I've tried my hand at some more baking.

Baked goods aren't really something that I've missed moving to paleo; however, they are the one thing that seem to be the most difficult to get even close to right. Every cookie, scone and cake that I had made in the past seemed to just suck all the moisture out of my mouth. Store bought paleo cookies are also not completely paleo and some of them do not taste very good. I've tried a ton of recipes and each time they do get better and better!

A not so successful recipe were these Paleo Lemon Blueberry Scones. I modified them to have a little bit of lavender I bought at the Spice Exchange downtown and the blueberries were from the secret farm Sweeny and I went picking. I used an almond flour blend, which I think was the mistake- they came out crumbly and were only good if eaten with an extra handful of blueberries and a giant cup of tea. My next challenge are muffins. Scones may have been a little ambitious. In the meantime, I have been trying some new breakfast items to master- pancakes, which used to be my least favorite.

Coconut pancakes, banana pancakes have been a pretty consistent staple for weekend breakfasts so I was in need of some variety. Today I tried a new recipe that I just made up for Pumpkin Almond Butter Pancakes. Definitely not mastered but it was a delicious start to something great. They were tough if I didn't eat them right away which means that I just need to adjust a little bit- if you can find a better way let me know in the comments below!

Pumpkin Almond Butter Pancakes

1 egg

2 scoops homemade Almond Butter

2 tablespoons pumpkin puree (canned pumpkin)

1/2 cup of pumpkin pie mix (brown sugar, almond flour, cinnamon, ginger, nutmeg, cloves, salt and black pepper)- I have a mix from my mom but after research pumpkin mix is easy to make and there are tons of different ones online through Food Network, Pinterest, etc

2 tablespoons of ghee, coconut oil or grass fed butter

Mix all the ingredients together until you get the pancake batter consistency. Heat your pan with some coconut oil or olive oil and fry them up just like normal! Stack them together and top with some real maple syrup and some more butter. Maybe some cream mixed in will help keep them moist and some baking soda may help them fluff up a little bit. They were still really tasty.

Tip of the Day: Everything tastes good with butter. But everything in moderation so that's why I always put alternatives. For the most part they usually all work the same and are equally as tasty!