Paleo Pancakes and Kale & Goat Cheese Frittata Cups
Breakfast for Dinner! Who can argue with that?! I had seen both of these recipes a few weeks ago and today was the perfect day to experiment.
First the Frittata Cups. [These are from TheKitchn.com - one of my favorite cooking/baking blogs!
Lots off eggs
Kale and garlic [gosh I love garlic]
Goat Cheese…the more the better!
Hot and fresh out of the oven!
Then the pancakes [I haven’t made pancakes since high school!]
Banana mushing tip – mush them while they’re still in the peel, then they slide out and only need a small amount of fork mashing.
Flip fail. I’m really not good with spatulas.
Pancakes and Eggs!
Verdict: Tasty
Level: Easy-Medium
Make Again: Definitely. The pancakes are super easy – and quick. The frittatas can be made with a whole bunch of different ingredients. I’m thinking tomatoes, kalamata olives, spinach and G-cheese for a Mediterranean twist.
Kale & Goat Cheese Frittata Cups – Ingredients:
2 cups chopped kale
1 garlic clove, thinly sliced
3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme I didn’t have thyme, so I used basil instead.
1/4 cup goat cheese, crumbled
Kale & Goat Cheese Frittata Cups – Directions:
Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you’d prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
Frittata is best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.
Paleo Pancakes –Ingredients:
2 ripe bananas
1 egg
1 to 2 tablespoons of almond butter (you could probably use other nut butters in place of this)
Optional ingredients:
Vanilla Extract (or other flavoring extracts)
Stevia
Cinnamon
Chocolate Chips (I made a few for the kiddos one morning and added these!)
Cacao Powder
Pumpkin
Paleo Pancakes –Directions:
Mash the bananas in a bowl. Add the egg and almond butter. Mix until combined. I also opted to add cinnamon and a little vanilla extract. Heat coconut oil (or whatever you have on hand) in a frying pan over medium heat. Once hot, I used a 1/4 cup measuring cup to pour each pancake onto the frying pan. I used a non-stick pan and no oil.
