coconut milk

Dairy & Soy Free Chocolate Chip Pancakes

The best thing about cooking is the creation of a recipe and the joy it brings to my family and friends. These pancakes are fluffy and delicious. Easy but does have a few ingredients and ones that can be used with other recipes.

Ingredients:

1 1/2 cups of all-purpose flour

3 1/2 teaspoons of baking powder

1 teaspoon Himalayan pink fine salt

1 tablespoon sugar

1 1/4 coconut milk (Califia Farms Go Coconuts: coconut milk and coconut water blend)

3 tablespoons of Earth Balance Soy Free butter spread (melted)

1 egg (free range)

Nestle Toll House Allergen Free Simply Delicious Semi-Sweet Baking Chips (optional)

Directions:

In a large bowl sift together flour, baking powder, salt, and sugar. In the center of the dry ingredients add the egg, coconut milk, melted butter. Whisk until smooth. Add chocolate chips. I used somewhere between 1/2 to a 1 cup.

Heat cast iron skillet to 3. I have an electric stove therefore temps will vary. Also, you can use a griddle or frying pan, medium heat for those. I add a bit of butter in the pan. I scoop about 1/4 cup of the batter. Spread it about if you want a thinner pancake. Once the sides start to brown ever so slightly, and the mixture bubbles a bit in the center it’s time to flip. Cook until golden brown. This recipe makes between 6-8 pancakes.


Products used in this recipe:



Paleo Cucumber Dill Ranch Dressing - Tzatziki Inspired

I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber. 
Tzatziki inspired. 
In my pantry, I have organic lite coconut milk. A staple for our family. 
I've made this ranch before but not with cucumbers.  

Oh. My. Goodness. 

I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.

The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.

Let's get to the deliciousness.  

Ingredients

For the mayo

1 cup of light tasting olive oil

One free range egg

1/2 teaspoon of dijon mustard

1/2 of a lemon

CampMIX or Simply Organic All-Seasons Salt (I use both) or any seasonings of your choice. 

For the dressing

1/3 cup of the paleo mayo

1/4 cup full-fat canned coconut milk (I use Thai Kitchen)

1/2 lemon

2 tablespoons of fresh dill

1 clove of garlic

1/2 medium peeled cucumber

Instructions

Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.  

Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.

I like mine thinner. Reminds me of the homemade ranch I had as a child. 

My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.

This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.

Products used in this recipe.