Tuesday, March 4, 2014

Herb and Garlic Pancakes with Prosciutto and Chive Scrambled Eggs for Shrove Tuesday - Grain free, Dairy free

Shrove Tuesday! What a great excuse to make pancakes! Problem! No one likes sweet pancakes for breakfast in my house any more. Another twist, Teenage son getting over a cold and sore throat so we are keeping him grain and dairy free! (Yeh, I like that).... Solution! this little combination. Now I have to tell you this is the fussiest child on the planet so I had to think hard about it. Taste and texture is paramount. So I set about creating a Jordi approved pancake dish that would also nourish his immune system to help with his cold. Hence the extra garlic,ginger and as I've mention no grains or dairy to keep mucus at bay. Ew, that sounds horrible when talking about a yummy breakfast.

Verdict! He liked it!! whoa! that's a biggie, now any mum with fussy children will appreciate my excitement about creating an alternative, healthy dish and having them like it. Deep down you do this big "Yes!" in a loud voice that no one can hear. So here's the recipe, it would be great for any meal really. I hope you give it a go.

Disclaimer: Compared to most teenagers his diet is amazingly healthy. I just wish he didn't like that little bit of cheese on his toasties and real bread for his sandwiches, other than that it's mainly gluten and dairy free, absolutely no refined sugars, nothing highly processed and no fast food. Gotta be happy with that.

Herb and Garlic Pancakes with Prosciutto and Chive Scrambled Eggs

Makes: 2 serves



¾ cup almond meal
1 tbs coconut flour
1 tsp bi-carb
1 garlic cloves crushed or minced
1 cm piece of ginger crushed or minced
1 tsp dried mixed herbs
½ tsp gluten free stock powder
Pinch salt and pepper
2 tbs butter or coconut oil
2 large free range eggs
50 ml water or nut milk

Scrambled Eggs:

1 tbs butter or coconut oil
4 slices prosciutto
2-3 slices onion diced
4 large free range eggs
3-4 tbs fresh chives – chopped
Salt and pepper



Add all of the dry ingredients to a mixing bowl and stir to combine. Add the eggs and water and fold through until thoroughly combined. Preheat a fry pan to medium then add butter or coconut oil and pour half of the batter into the pan. Cook on one side for about 2-3 minutes making sure that the bottom does not burn, if it’s cooking too fast turn down the heat. Gently turn and finish cooking the other side, it is ready when it bounces back when gently pressed. Cook the rest of the mix to make the second pancake. Set aside and keep warm while you prepare the eggs.

Scrambled eggs:

Add the eggs, chives, salt and pepper to a bowl and stir with a fork to combine all ingredients and break up the egg. Add the butter or coconut oil to the same fry pan with the prosciutto and onion and fry until the onion is translucent. Pour the egg mixture into the pan over the prosciutto, onion mix and gently stir while it cooks. When it is cooked through gently divide and place onto the pancakes. Add greens, fresh tomato and avocado if you wish. Serve and enjoy!


I crush my garlic and ginger on a zester, its super quick, easy and you don’t have to peel anything.

As you can see the pancakes are light and fluffy. 

What's you favourite pancake recipe? 

It's another gorgeous day here, I hope you are experiencing similar weather.. Enjoy!

Shared at Wellness Weekend

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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