Giant Baked Paleo Pancake

I seriously sat down to type this blog post almost an hour ago…it’s so easy to get sucked into the interwebs! My cat has fleas. This weekend we finally moved into our new house and it looks like the old owner’s cat must have left some behind. Ugh. He didn’t leave us anything useful. Just fleas, old army memorabilia and the 100 billion stickers his son put on the wall in his bedroom. Great.

But other than that I am THRILLED to finally be in our new house. I will do another house specific blog post but here are a few pictures from moving this weekend.

Celebratory drink…been waiting for this one!!

Last week I talked about blogger recipe development and it got me to thinking that normally when I bake things, I have to follow a specific recipe. But recently I have been experimenting with “winging it” when baking and have finally come up with one I could share!

I often throw together some sort of bread/muffins/quiche to eat for breakfast that I can quickly warm up. I was about to make zucchini pancakes to warm up one night last week but decided I didn’t want to bother with the griddle so I just poured the entire batter into a loaf pan and came up with this recipe: the Giant Baked Paleo Pancake. This would be approved on the 21 day sugar detox if you used a green tipped banana. The 21 Day Sugar Detox book comes out soon…so does Well Fed 2! AND I just saw today that Juli at PaleOMG and George at Civilized Caveman are joining forces to write a book. So many Paleo books..what do I do?!?!? Hello Christmas list!!!!

Giant Baked Paleo Pancake

Makes 2 servings, Prep Time: 5 minutes, Bake Time: 25 min

3 eggs

1 cup of shredded zucchini (take the measurement AFTER you squeeze the water out)

1 banana

1 tbsp cinnamon

1 tsp baking powder

2 tablespoons of coconut flour

dash of salt

handful of Enjoy life Chocolate chips

**** You COULD add 1 tablespoon of honey and I highly suggest you add sweetener if you aren’t used to naturally sweetened baked goods. I thought of this more as a savory dish than sweet so I didn’t need it.

1. Pre-heat oven to 375. Shred the zucchini in a food processor and squeeze all the water out (I used a paper towel).

2. In a mixing bowl, add eggs and bananas and mix well. Then add zucchini.

3. Add the cinnamon, coconut flour, and baking powder and salt. Then add chocolate chips. Mix until incorporated.

Bake in the oven for 20-25 minutes. Make sure to check on it because my oven is really weak.

I ate mine topped with sunbutter- duh. I was talking to a friend about substitutes for ketchup and salad dressing…..and I came to the realization that I don’t really use these two things anymore. And I got to thinking what I could tell her to use instead and what I used. Then I realized I literally put nut butter on everything….including carrot and sweet potato fries….eggs….and THEN I realized why I PROBABLY have gained a bunch of weight since my wedding. Woops. Oh well. At least it’s not a mystery….

Do you ever experience with baking?

What challenges did you face moving into a new house?

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