Coconut flour and ricotta stand in for regular flour in these lemony pancakes, while leeks and turkey bacon add flavor and protein to this meal.
2 tsp olive oil
6 1-oz strips all-natural turkey bacon (no nitrates or nitrites), chopped into ½-inch pieces
6 leeks (white and light green parts only), split lengthwise and chopped into 1-inch chunks
1/2 cup low-sodium chicken broth
1/2 tsp finely grated lemon zest plus
1 tbsp fresh lemon juice, divided
1/4 tsp fresh ground black pepper
1/2 cup coconut flour (TRY: Bob's Red Mill Organic Coconut Flour)
2 tsp baking powder
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
3 extra-large eggs
1 tbsp organic evaporated cane juice
1/2 cup whole milk
1/3 cup whole-milk ricotta cheese
2 tsp coconut oil
1/2 cup grated Romano cheese
In a large, oven-safe skillet on medium high, heat olive oil. Add bacon and cook, stirring frequently, until crisp, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add leeks to skillet and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add broth, lemon juice and pepper; bring to a boil. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 18 minutes. Preheat broiler to high.
Meanwhile, preheat a large electric nonstick griddle to high (400°F). If using a stove-top griddle, heat to medium-high. In small bowl, combine flour, baking powder, lemon zest, salt, cinnamon and nutmeg, whisking to break up any lumps. In a large bowl, combine eggs and cane juice. Beat vigorously with a whisk for 1 minute. Add milk and ricotta cheese and whisk to combine. Whisk in dry ingredients until just combined, being careful not to over-mix.
Melt coconut oil on griddle, spreading to coat surface. Working in batches, drop a scant 1/4 cup batter onto griddle for each pancake, gently spreading to a 3-inch circle with the back of a greased spoon. (NOTE: Batter will thicken as it sits, so spreading with a spoon will become necessary for the last few pancakes.) Cook until evenly browned on first side, 1 to 1 1/2 minutes, gently lifting an edge of pancake to check for doneness. Flip pancakes and continue cooking on other side until evenly browned, about 1 to 1½ minutes more.
Remove lid from leeks and top with Romano cheese and bacon. Place under broiler until cheese is melted, about 1 minute.
Forget about buying pre made pizza pockets – you can actually make your own and keep them on hand in the freezer to pull out for a meal or even a satisfying snack. If you’re more of a pizza aficionado, you can use this same dough to make two thin-crust pizzas. Add your toppings and bake at 550°F for 9 to 11 minutes on a pizza stone.
Matcha is a rich source of antioxidant catechins, the most abundant of which is epigallocatechin-3-gallate (EGCG). Studies have shown that EGCG supports weight loss by boosting metabolism while it also acts as a free-radical scavenger to help ward off cancer and cardiovascular disease.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!