Pumpkin and Turkey Meatloaf Stuffed with Cranberry Mandarin Sauce andTopped with Mashed Potatoes

Thursday, December 18, 2014 Alanna Figueira 0 Comments

I'm not really into meatloaf, and if I make it it has to be some super flavorful concoction like this!  Especially if it uses turkey.  Ground turkey can be very dry, but the homemade breading and cranberry sauce keep it real moist and flavorful.  Fall is my favorite time of the year, mainly because of fall food!  I love all things Thanksgiving and this is like Thanksgiving in your mouth! 


Spicy Pomegranate Sticky Wings

Tuesday, December 16, 2014 Alanna Figueira 2 Comments

I loveeeee buffalo cut wings!  They are the perfect little vessels for packing flavor!  Fresh Pomegranate is available everywhere right now, tis the season and I love all the things Pom.  My kids do too.  


Red Velvet Cake Truffles

Sunday, December 07, 2014 Alanna Figueira 14 Comments

Before I get to these amazing little balls of red beauty, I want to apologize for being blogger MIA!  I haven't posted in awhile because I've been so busy with my 2 new ebooks. Ebooks are a lot of work!  I've officially responded to 9 million emails and sorted out all of the issues people had purchasing and I'm back and ready to provide you with some amazing recipes I've been holding out on.  Like this.

This. This is pure decadent red velvet chocolate truffle bliss.  And filled with healthy fat and even a bit of a super healthy root!  Raw beet that is!  I promise you will not taste the beet at all.  My 4 year old went nuts over these and true story- when I was shooting the photos for this post he grabbed the superstar of the truffles- the prettiest most perfect truffle- and shoved it in his mouth and ran away!  Anywho... These truffles are amazing and do not taste at all like beet.  My family went crazy over them.

The best part of all is there is no baking!  Just dump everything into the food processor and process until smooth! I made 3 batches of these- one with grassfed butter (my favorite), one with coconut butter (runner up) and one with coconut oil (least favorite).  They all come out a beautiful deep red color, but in my opinion the coconut oil ones were too coco-nutty for my liking.  The butter ones and the coconut butter ones were hard to tell apart.

These are a great holiday gift and will keep fine at room temperature, unless of course the room is very warm the chocolate can melt.  In which case you can store in the fridge.

For more ideas and awesome holiday recipes, including red velvet pancakes, be sure to pick up my holiday ebook Modern Paleo Holiday Cuisine!

Red Velvet Cake Truffles


1/4 cup butter, coconut butter, or coconut oil *see post for my favorite!

1/4 cup coconut flour

1/4 cup almond flour

1/4 cup raw beet, packed, peeled and grated

2 tbsp arrowroot flour

2 tbsp unsweetened cocao or cocoa
1/4 cup honey
1 tsp vanilla
1/4 tsp salt

For the chocolate coating:

1 cup chocolate chips (use enjoy life for dairy/soy free)

2 tsp coconut oil


1. Combine all truffle ingredients in food processor.

2. Pulse until smooth batter has formed.

3. Place in the refrigerator for 10-15 minutes to harden a bit.

4. Roll balls.  (makes about 16 balls)

5. Place balls back in fridge to harden for about 30 minutes, or until hard enough to coat with chocolate.

6. Melt chocolate and coconut oil on the stovetop on lowest setting, or use a double boiler set up.

7. Coat each truffle with chocolate. (*Optional- reserve 2 truffles to crumble on top of the truffles) If you have, place chocolates on a fine meshed cooling rack with foil underneath to dry so that the foil catches the dripping chocolate.

8. You will have extra chocolate to drizzle on top once the coated chocolate has dried a little bit.

9.  Allow chocolate to cool and store in the fridge or at room temp.



Modern Paleo Cuisine

Saturday, November 01, 2014 Alanna Figueira 2 Comments

I am so excited to finally share with you what I've been working on over the past few weeks! Today I release a short recipe ebook of 10 brand new, not on my blog recipes! It's really more like over 30 recipes because each recipe is so versatile and can be used in countless ways. I am proud to say that each recipe has been tested not only by me, but also by you! My awesome, supportive followers! This book contains recipes you all have been waiting so patiently for like my pizza crust, vanilla cake, pumpkin custard cups, garlic and herb breadsticks, homemade breadcrumbs, croutons, fried artichoke hearts....And much much more! Sauces, dips, fillings, macadamia cheese and more are all packed into 10 awesome recipes! If you check the hashtag #modernpaleocuisine on Instagram, every item you see can be made from this ebook!

I'm trying this ebook out for a multitude of reasons. I wanted a way to release all 10 recipes at once and an ebook seemed like the perfect way to organize many recipes into a cute little book to offer to you guys. I'm hoping to release volumes of MPC every few months.

The book is available now for just $3.99! (25% off through my blog for a limited time!) If you have any problems ordering, or any questions with recipes or anything at all please do not hesitate to email me at planksloveandguacamole@gmail.com. I always answer my emails and am happy to assist you.

Lastly, I want to thank you all! I love you all and am so grateful for all of your comments, emails, and overall support. Sometimes there are just too many comments to address but I wish I could thank you each individually each time you make one of my recipes, tag me in a post, or comment on my posts. You seriously make my day over and over again.
Buy Now for $3.99 $2.99 Buy now
Here is what you will find inside of PlG MPC.
 Buy Now for $3.99 $2.99 Buy now


Hearty Fig, Pepita and Maple Bread Stuffing with Sausage and Fresh Herbs

Wednesday, October 15, 2014 Alanna Figueira 1 Comments

Next to stuffed artichoke (I know, weird) thanksgiving stuffing is probably my favorite food ever.  This stuffing is so flavorful and made from hearty homemade maple "wheat" bread.  The bread is chewy and dense, like a rich hearty whole wheat artisinal loaf.  The texture is just perfect for stuffing and it absorbs all the wonderful flavors of the stuffing. It is perfectly moist but not soupy.  The sweetness from the fig and maple bread compliment the savory stuffing really well.  

If you want a more traditional stuffing, make the bread without the fig and pepitas.  Some of you may not want any sweetness in your stuffing, and that's fine just omit the cranberries too.  The maple is very subtle, in my opinion, and is really nice with the sausage and other flavors.  This stuffing can also be made from 5 cups of any bread- paleo, gluten free, glutinous.... Whatever floats your boat.  You can also omit something you may not like, such as mushrooms, or add some nuts or veggies... You can't really go wrong.  

Don't forget to tag me on instagram, I love seeing you make my recipes!  

Hearty Fig, Pepita and Maple Bread


1/3 cup almond flour
2/3 cup tapioca flour/starch
1/4 cup coconut flour
2 tbsp arrowroot flour/starch
2 tbsp ground flaxseed 
1 egg
1 1/2 tsp baking powder
3 tbsp olive oil
1/4 cup +1 tbsp water 
1 tsp salt
2 tbsp maple syrup or honey
1/2 cup dried figs, chopped
1/3 cup pepitas (shelled pumpkin seeds, can sub any nut)


(for the bread)

1.  Preheat oven to 425F and line an 8X8 baking pan with parchment paper. 

2.  Combine dry ingredients in a large mixing bowl- almond flour, tapioca flour, coconut flour, arrowroot flour, ground flaxseed, baking powder, and salt.  Mix to combine.

3.  Add figs and pepitas.  Mix to combine.  

4.  In a small bowl, mix and lightly beat together the egg, water, maple syrup and olive oil.

5.  Mix the wet ingredients into the dry ingredients to form a dough.  

6.  Spread your dough out on the parchment paper. 

7.  Spray or brush the top of the dough with olive oil. 

8.  Bake for 20-25 minutes, until it just begins to get golden on top.



5 cups bread (1 batch of the above bread), cooled, cubed and set out in the counter for 2 hours 
1/2 lb fresh ground pork breakfast sausage, like this one 
3/4 cup chicken broth (any broth)
1/2 cup butter (1 stick) or ghee 
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1/4 cup dried cranberries
1 1/2 tsp poultry seasoning 
1 tsp granulated garlic
1 tsp onion powder
1 tbsp each of fresh sage, thyme, and rosemary, chopped. You can sub 1 tsp dried of each if fresh is not available. 
1/2 tsp salt
1/2 tsp pepper

cubed bread


1.  Preheat oven to 375F.  Take out a baking dish or casserole.

2.  Place cubed bread in a large mixing bowl.

3.  On the stove top, cook your sausage in a medium sized frying pan on medium-low heat. Don't drain the fat.

4.  While thats cooking, chop your veggies and herbs.

5.  When sausage is just about cooked, add onions first- let them sweat, cook until translucent, then celery, mushrooms, cranberries, butter, and seasonings once butter is melted.

6.  Add fresh herbs in last, and cook for another 1-2 minutes.  

7.  Add everything from the stove top pan to the large mixing bowl of bread.  Mix to combine.  

8.  Add broth to the stuffing.  Mix to combine.

9.  Scoop stuffing into a baking dish.  Bake at 375F for 30 minutes.


Pumpkin Cream Cheese Muffins

Tuesday, October 14, 2014 Alanna Figueira 2 Comments

I've been MIA on the blog!  I know!  I was going to save this recipe for the ebook, but decided I owe you a recipe!  This recipe, as well as all the ebook recipes, has been tested by you awesome people!  With only positive feedback.  I hope you enjoy them and alllllll the things pumpkin this fall!  This is my favorite time of the year!  

Pumpkin Cream Cheese Muffins 
*makes about 11 muffins
*you can sub coconut oil for butter, but butter is always better


1/2 cup pumpkin purée 
3 large eggs
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup coconut sugar
1/4 cup butter, melted
1 tsp vanilla
2 tsp pumpkin pie spice
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda

Cream  Cheese Filling
1/2 cup coconut butter (not oil)
2 tbsp coconut milk
2 tbsp honey
2 tbsp butter

2 tbsp butter
1/4 cup coconut sugar
1 tsp cinnamon 


1.  Preheat oven to 350F.  Line 11 muffin papers. 

2.  In a large mixing bowl, combine the almond flour, coconut flour, coconut sugar, salt, baking powder, baking soda and pumpkin pie spice.

3.  In a small bowl, lightly beat eggs and vanilla. 

4.  Melt the butter on low on the stovetop.

5.  Add the eggs and pumpkin to the dry ingredients.  Mix to combine.

6.  Add melted butter. Mix to combine.

7.  Make cream cheese filling by combining all ingredients in food processor.  Pulse until smooth. 

8.  Make topping by combining all ingredients with clean fingers to make a soft crumble.  

9.  Fill each paper with a scoop of batter, using half the batch.  Add a generous scoop of cream cheese filling to each muffin.  Top with a scoop of batter.  Press down with fingers.  It's okay if the cream cheese is oozing out . 

10.  Add the crumble on top, evenly distributing on each muffin.  

11. Bake for about 30 minutes, or until cooked through.


Pumpkin Gnocchi with Pumpkin Pesto

Tuesday, September 16, 2014 Alanna Figueira 4 Comments

I've been totally overdoing the whole pumpkin thing and I could care less. I LOVE pumpkin and September through November I feel like I can't get enough.  This recipe is so good, you'll love it even if you don't like pumpkin.  The pumpkin flavor is pretty mild, in my opinion.  

I know gnocchi seem a little intimidating, but these are super easy.  Definitely easier than making real gnocchi with potato.  You are really just going to mix all the ingredients up in a bowl and then roll out the dough and cut gnocchi. 

I don't have too many notes or substitutions, I've honestly not tried substituting flours.  I always use a lot of different flours and starches because I believe the best grain free products are created from a combination of different grain free flours and starches.  You can use fresh pumpkin or canned.  I use roasted pepitas in this recipe for the pesto, but any nut will work- walnuts, cashews, traditional pine nuts.  I like to double the pesto and use it on other things.  It's great with chicken, on pizza, on zoodles or even as a cold dip.  These are delicious, but lets be real here, there is no potato or wheat in this recipe so the end product is not a light fluffy pillow-like gnocchi, like what you may think of when you think of traditional gnocchi.  However, as an Italian gnocchi lover, I approve of these gnocchi!  Gnocchi are best fresh, but if you don't eat them all they will re-heat just fine.  Toss left over gnocchi with a little oil to keep from sticking and store in the fridge for up to a week.  

PS- this recipe is labeled under whole30 and on my whole30 pinterest board because the pesto is whole30, but the gnocchi is not!  This pesto would be great on zoodles or chicken for a whole30 meal idea. 


Pumpkin Gnocchi 

2/3 cup tapioca flour (starch)
1/3 cup almond flour
3 Tbsp coconut flour
2 Tbsp arrowroot flour (starch), plus extra for dusting 
1 tsp baking powder
1 egg + 2 yolks 
1 tsp salt
1/2 tsp nutmeg

Pumpkin Pesto

1/2 cup pepitas (shelled pumpkin seeds) 
1/2 cup fresh basil, packed
1/4 cup olive oil
1 clove garlic
1/2 tsp salt
1/2 tsp pepper

Directions (for gnocchi):

1.  Fill a medium pot with water and a pinch of salt and begin to heat to boil. 

2.  While water is heating, combine all dry ingredients in a large bowl- tapioca flour, almond flour, coconut flour, arrowroot flour, baking powder, salt and nutmeg.  Mix to combine.  Form a well in the center to dump wet ingredients in.

3.  In a small bowl, lightly beat eggs.

4.  Add pumpkin to egg and mix it in to combine. 

5.  Dump wet ingredients (egg and pumpkin) in well in flour.  Mix to form dough.  

6.  Dust your work surface with arrowroot flour.

7.  Divide dough into about 6 batches.  Roll ropes- about 3/4 inch in diameter.  Cut gnocchi pieces about 1 inch long.  Press with a fork to make gnocchi lines (optional).

8.  Drop gnocchi in boiling water in about 4 batches, about 8-10 pieces at a time.

9.  Boil for about 2-3 minutes, until gnocchi float to the top.  Use a slotted spoon to remove them from the water and set aside.  

10.  They are essentially done now, but if you want to take the extra step go ahead and pan fry them in oil or ghee to get them crispy and lighter.  I definitely recommend this!  Just fry on medium heat until golden on both sides.

Directions (for pesto):

Place all ingredients in food processor.  Process until combined into pesto texture.  Serve on warm gnocchi.  


Creamy Pumpkin and Sweet Potato Soup with Spiced Pepitas and Cranberries

Monday, September 15, 2014 Alanna Figueira 2 Comments

This is such a yummy fall soup to warm you up and I love sneaking in some nourishing bone broth.  I have a hard time drinking beef bone broth by itself, and this is a great way to get it in without tasting it at all.  Alternatively, you can use plain chicken or vegetable broth.  
The sweet potatoes or yams may be substituted with any winter squash.  I am breaking up the recipe to make it easier to follow. If your soup is too thick for your taste, feel free to add some extra broth or coconut milk to thin it out. 


For the roasted sweet potatoes:
3 cups sweet potatoes or yams, peeled 
1 tsp salt
1/2 tsp white pepper
1 tsp ground sage
1 tbsp melted ghee or olive oil

For the soup
15 oz can pumpkin purée or 1 3/4 cup fresh mashed pumpkin 
1/3 cup chopped onion
2 tbsp butter, ghee or coconut oil 
2 cups broth (chicken, bone, beef, veg)
2/3 cup full fat coconut milk or heavy cream 
2 tbsp maple syrup *omit for whole30
1-2 tsp salt
1/2 tsp white pepper
1/2 tsp pumpkin pie spice 

 For the topping
1/4 cup Pepitas (pumpkin seeds) 
1/4 cup dried cranberries
1 tbsp butter, ghee, or coconut oil
1/4-1/2 tsp cayenne pepper


1.  Roast your sweet potatoes.  
Preheat oven to 350F.  Line cookie sheet with parchment paper.
Peel and chop potatoes.  
Toss potatoes with salt, pepper, sage and ghee.
Roast for 45 minutes or until cooked. 

2.  While roasting, chop onions. 

3.  Sautée onions in the 2 tbsp butter, ghee or coconut oil.  

4.  Put onions in blender when translucent.  

5.  Add everything else to the blender- pumpkin purée, broth, coconut milk, maple syrup, salt, pepper, and pumpkin pie spice.

6.  Once potatoes are cooked, add to blender.  

7.  Blend it all up until smooth.  This may take a few minutes.  

8.  Warm soup in a pot on the stove top if necessary.   

9.  Warm all of the topping ingredients in a small pan and individually top each soup serving with spiced pepita and cranberry topping.

10.  Enjoy! 


Pumpkin Cream Cheese

Thursday, September 11, 2014 Alanna Figueira 1 Comments


1/2 cup coconut butter, soften if necessary
1/4 cup coconut cream (fat on top of coconut milk can)
2 tbsp maple syrup
2 tbsp coconut sugar
1 tbsp pumpkin pie spice
1 tsp vanilla
Dash of salt


Food process all until smooth.  Store in refrigerator.  


Nut Free Blueberry Crumb Muffin Pancakes

Monday, September 08, 2014 Alanna Figueira 3 Comments

These pancakes are thick, chewy, fluffy and nut free!  Many of you have asked for a nut free pancakes, and here it is!  I also wanted a great pancake recipe for my baby who can't yet have nuts, so this was perfect.  

Nut Free Blueberry Crumb Muffin Pancakes


3 large eggs
1/3 cup tapioca flour
1/3 cup coconut flour
1/4 cup full fat coconut milk
1 tbsp coconut sugar, maple syrup or honey
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon 
1/4 tsp salt
1/2 cup blueberries

For the crumb

1/4 cup coconut butter (not oil)
1/4 cup coconut sugar
1 tsp cinnamon
*mix it all up in a small bowl until crumble consistency.  Crumble on pancakes.


1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump all pancake ingredients in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Pan fry in butter, ghee or coconut oil.  Drop blueberries in each pancake.  Makes about 9 medium sized (1-2tbsp batter per cake) pancakes. 

5.  Add crumble on top and in between pancakes.  Enjoy! 


Pumpkin Pecan Pie Bites

Tuesday, September 02, 2014 Alanna Figueira 3 Comments

I thought I'd kick off September with a delicious fall inspired pumpkin recipe.  I'm uuubsessed with fall and pumpkin everything, if you haven't noticed!  Have you tried my pumpkin spice latte or pumpkin pancakes with maple caramel sauce yet?  Here's what's going on in these bites of delish.... It's a bottom layer of vanilla cookie pie crust, middle layer of creamy pumpkin pie and top layer of pecan maple caramel.  And the whole recipe is no bake!  Just layer it all and set in the fridge for a few hours.  You can use silicone molds or mini muffin papers, you could even make this into a pie.  They will pop out of silicone molds pretty well, though I did have a couple crack at the bottoms.  I made these in cute little pumpkin molds, though it's hard to see!  Okay, here ya go!  happy September!


Bottom layer (cookie pie crust)
1/2 cup almond flour
1/4 cup butter or coconut oil, melted 
1/4 cup coconut sugar
1/2 tsp vanilla

Middle layer (pumpkin pie)
2 tbsp cashew butter
2 tbsp unsweetened full fat coconut cream (the fat on top of the can)
2 tbsp coconut sugar
1 tbsp pumpkin pie spice
1/2 tsp vanilla extract

Top layer (maple pecan caramel)
1/4 cup full fat coconut milk (just the solid fat on top of the can)
1/4 cup maple syrup
1 Tbsp butter or coconut oil
1/2 tsp vanilla
Dash of sea salt
1/4 cup pecans, crushed 


1.  Prepare the cookie pie crust bottom layer first.  In a small bowl, combine all ingredients for bottom layer.  Pour into muffin papers or silicone molds, filling 1/3 of the way.  Set aside in refrigerator to harden.

2.  Prepare pumpkin pie middle layer.  In a small bowl, combine all ingredients.  Layer the pumpkin pie filling over the hardened cookie layer, filling another 1/3 of the way. Set in the fridge.

3.  Last, prepare the maple pecan caramel top layer.  In a small saucepan, combine all ingredients.  Heat on medium heat for 5-10 minutes, at a rolling boil, stirring often, until thickened. Layer the caramel on top.

4.  Refrigerate the tray of bites for at Lear 1 hour to set and harden.  Enjoy straight from the fridge!  Must be kept refrigerated.  


Broccoli Cheese Soup

Monday, August 25, 2014 Alanna Figueira 5 Comments

Today's post is a guest post from whole30 and paleo foodie, April.  You can find April on instagram. Follow her for all sorts of inspiration and fun food pics.  April used my S'Mac and Cheese sauce to make this  creamy Panera style Broccoli Cheese Soup! It looks so delicious and I can't wait to hear what you all think!

From April:
I wish I could say that cooking has always been a passion for me but I can't. The truth is, I couldn't be bothered with it. Cooking involved putting whatever frozen food on a tray and baking it! Since recently transitioning to a Paleo lifestyle I've discovered cooking is a requirement. Not all my recipes are winners but this one just might be. Broccoli Cheese Soup was one of my favorite pre-paleo foods. Alanna's "cheese sauce" was a total game changer and I knew I needed to try to re-create that soup! This is creamy, flavorful and the perfect comfort food! You could even serve it to your non-paleo friends and they'd never know the difference!

Broccoli "Cheese" Soup


1 tbsp. ghee
1/2 medium onion (about 1/2 cup), finely chopped
1 tsp garlic powder
1 1/2 cups chicken stock or broth
2 tbsp  arrowroot flour/starch
1 cup full fat coconut milk (mixed if separated)
3 cups broccoli, chopped

1 1/2 cups cheese sauce *see below
Pinch of nutmeg
Salt and Pepper to taste 

Cheese Sauce
*make your cheese sauce first, so it's ready to be added to the soup


2/3 cup avocado oil or light olive oil
1 pastured egg
1 tsp lemon juice
1 tsp salt 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
1 cup orange sweet potato, peeled and cooked
1/4 cup full fat unsweetened coconut milk 
1/4 cup nutritional yeast 

Directions (for cheese sauce):

1.  Make sauce like mayo.  Add egg, lemon juice, salt, pepper, garlic and onion powder to the food processor or blender.  Pulse.  Slowly drizzle 2/3 cup oil in while constantly pulsing.  

2.  Once emulsified, add cooked sweet potato, coconut milk and nutritional yeast to food processor or blender.  Blend it in until smooth creamy sauce. 

Directions (for soup):

 1.  Add ghee, onion and garlic powder to a large sauce pot, cook on medium heat until onion is translucent. Reduce heat to low.

2.  Whisk in arrowroot flour, whisking constantly.

3.  Add in stock and coconut milk, mix to combine. Cook 5 minutes to thicken.

4.  Add in broccoli and simmer 20 min.

5.  Stir in cheese sauce, nutmeg, salt and pepper. Mix to combine.  Enjoy! 


Pumpkin Spice Pancakes with Maple Pecan Caramel Sauce

Sunday, August 24, 2014 Alanna Figueira 5 Comments

I know, I know, I know... It's only August!    Let us enjoy summer!  Well, here in NY it already feels like fall.  It's been sort of a strange summer.  The whole month of August felt fall like and leaves are already falling.  Fall is my absolute favorite season, I love everything fall!  Especially pumpkin everything!  Pumpkin pancakes are an old favorite of mine and I never get sick of them.  Even in August!  

These are nice and thick, moist, and delicious.  I use this pumpkin purée.  Pumpkin pie filling works fine also, but it does have added sugar you may be avoiding.  What to do with the rest of the can?  Add it to smoothies, soups, muffins, breads, or my favorite use - make a PSL!  You can use fresh pumpkin or substitute any squash or just skip it entirely.  They will still taste pumpkin-y due to the spices.  Buy  pumpkin pie spice mix, it's so delicious and adds to baking in so many ways.  I use this pumpkin pie spice, but you can also use this recipe:
Pumpkin Spice Mix
 *Makes about 1 Tbsp 
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg 
1/4 tsp clove
1/4 tsp allspice 

Pumpkin Spice Pancake Ingredients:

3 large eggs
1/3 cup tapioca starch
1/4 cup almond flour
1/4 cup coconut flour 
1/4 cup pumpkin purée
2 tbsp grade B maple syrup
1 tbsp pumpkin pie spice *or spice mix listed above 
2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt


1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump everything else in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Pan fry in butter, ghee or coconut oil.  Makes about 9 medium sized (1-2tbsp batter per cake) pancakes. 

Maple Pecan Caramel Sauce Ingredients:

1/4 cup maple syrup
1/4 cup coconut milk
1/4 cup chopped pecans 
1 tbsp butter or ghee
1 tsp vanilla
1/4 tsp salt 


1.  Add everything to a small saucepan.

2.  Heat on med-low and bring to a bubbling boil.

3.  Boil sauce on med-low for 5-10 minutes, until sauce thickens.