The Incredible Edible Egg
By, Lisa Biederman, CNTP
At The Healing Center Denver, we focus on the bio individuality of each patient. Many patients have allergies or sensitivities to eggs and benefit from avoiding them. For those that can eat eggs, we always recommend free range eggs from pastured raised chickens.
Based on studies, these nutrient-dense eggs have twice the amount of Omega 3s than their caged counterparts. Eggs are packed with protein, amino acids, vitamins, minerals and choline, which is a nutrient important for cell membranes and brain health.
This delicious gluten-free pancake recipe from The Paleo Mom is a great way to use your nutrient-rich pasture raised eggs.
Perfect Paleo PancakesPrep time: 5 minutes
Cook time: 10-20 minutes (depending on the size of your skillet)
Servings: 6 large 5-6″ diameter pancakes
Ingredients:
- 2 large green plantains (about 2 cups pureed)
- 4eggs
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Extra coconut oil for frying
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in yourblender (preferred) or food processor (okay) with the eggs. Blend to form a smooth batter.
- Add the rest of the ingredients to the blender or food processor and process on high for an additional minute (or 2-3 with a food processor to get a really good smooth batter).
- Heat 1 Tbsp of coconut oil in a frying pan or on a griddle over medium-high heat. Pour batter into the frying pan until your pancake is the desired size.
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
- Flip! And cook on the second side for 1½-2minutes.
- Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
Enjoy!