Pancakes should be fluffy, golden, and loaded with your favorite add-ins. I’m not kidding when I say these Paleo Pancakes are the real deal. They’re based off of my cinnamon crunch pancakes, and are really just the perfect paleo pancake recipe base, ever. They are paleo pancakes made with almond flour, are kid-friendly, freezer-friendly, and nobody will know their paleo! Guaranteed! These paleo pancakes are made gluten-free, grain-free, refined sugar free, and without banana. I make batches of the mix for my mom every time she comes to visit, and she’s not grain-free!
The BEST Paleo Pancakes
I used to experiment a lot more with protein pancakes (with banana), 2-ingredient pancakes, and so on. While I love those (and ate them everyday for like 3 months at one point), I wanted pancakes that actually TASTE and have the texture of real pancakes.
Can you use almond meal instead of almond flour?
Yes. Almond flour is made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind. Both will work, though I prefer almond flour!
What can you use instead of applesauce?
Pumpkin puree will work as a sub for the applesauce!
This recipe is tried and true, and is loved by so many of you! Read through the comments below for a glimpse of reader reactions!
Is maple syrup allowed on paleo diet?
I drizzle these pancakes with good quality maple syrup! Maple syrup, in its natural, unprocessed form, is paleo and is a great alternative to white sugar. Always look for good quality, 100% pure maple syrup!
Let cook for 3-4 minutes on each side or until golden brown
Continue with remaining batter
Transfer to a plate and serve
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This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!
This Chicken Salad is filled with some of my favorite lunch flavors:
Perfectly seasoned baked (or boiled) chicken
Fresh chopped scallions
Crisp red grapes
Sweet royal raisins
Chopped walnuts, or nuts of choice
& crispy, smoky bacon
It seriously doesn’t get much better than that!
I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.
Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.
If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!
Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!
More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!
1. Place all of the chicken salad ingredients in a large mixing bowl.
2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!
*Store in your refrigerator for 3-5 days!
*You can sub the mayo for 1/3 cup Greek yogurt if desired!
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This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
This Bananas Foster Chia Pudding is the perfect make-ahead chia seed pudding recipe! It is a delicious egg-free breakfast option that everybody will love, and the Bananas Foster topping is one of my all-time favorites!
Bananas Foster Chia Pudding
Life sometimes gets busy. Right now, life for me is super super busy. Have you noticed I’ve been blogging less the past few weeks? Don’t worry, it’s about to pick back up! I’m finishing up the school year with my students, then off to embark on my new journey (you can read about that here). So, with the twenty million tasks I’ve set for myself in these busy few weeks, I’ve also set myself on a mission to make some delicious nutrient-packed snacks and breakfasts that have a fun twist to them
Now, I’m currently all about exploring egg-free breakfasts. Not because I’m not eating eggs, but because sometimes you just want to switch things up a bit!
This chia pudding is packed with omegas, nutrients, and potassium, while also throwing in the delicious flavors of decadent bananas foster. I seriously love bananas foster. All this is missing is the vanilla ice cream, but I promise you won’t miss it! When we were in Jamaica one of the desserts was a bananas foster bar which sparked my current obsession. It’s just so good!
Chia Seed Pudding Recipe
It’s as simple as throw it in a jar and leave it overnight. Then boom! It’s ready to devour. Love me some simple, healthy, and quick snacks!
How to make chia pudding
Watch the video:
[yumprint-recipe id=’282′] This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!
Have you tried chia pudding? What flavor combination would you like to see next?
St Patrick’s Day is around the corner and whether you have Irish roots or not, it’s all about all things GREEN. Green smoothies, green pancakes, green cupcakes. Am I right? Yes, definitely right. At least about the green pancakes! These are the best fluffy paleo pancakes, made green with a hidden veggie!
St Patrick’s Day Green Pancakes
I’m really into hidden veggies lately. My neighbor has the most adorable toddler who doesn’t love eating veggies. After talking with her about sneaking veggies into food for her kids, I knew getting creative to do so would be fun; and can be holiday-festive, too! These are not only perfect for your stubborn junk-food loving kiddo, but spouse and adults alike. Now let’s nourish your family with a festive breakfast packed with good-for-you ingredients!
Side note: You don’t taste the veggies one bit in these. Kid-approved!
If you like this festive St. Patrick’s Day recipe, try these:
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.
I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali!
Let’s talk about the book:
This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).
What types of recipes can you expect to find?
You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.
Are you sold yet? This book has something for everyone, and more!
I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint. The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂
Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazonhere. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!
Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
Fat: 32 g
Carbohydrates: 24 g
Sodium: 417 mg
Protein: 48 g
Sugar: 11 g
Serving size: 1/4 of the frittata + 1 packed cup side salad
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January means a new year and new goals, often revolving around healthy eating and transforming old habits into new ones to create a healthy lifestyle. Since that is the basis of Lexi’s Clean Kitchen, you can imagine I love having new people on board and new visitors to LCK! Already this month has been amazing. I love hearing all about your new journeys, whether a Whole30, a 21DSD, or simply just eating better and working out!
In leu of all the January diet/detox kick-offs, American Express and I wanted to give you some easy healthy swaps to make your life easier, and to make you feel the best you can!
Here are six recipes to get you started. They are all Whole30 compliant, gluten-free, grain-free, dairy-free, and paleo-friendly!