My first assignment as a military spouse was in Germany, back in 2004. Actually, I should rephrase that as we weren’t actually married when we moved abroad until we decided to elope in Denmark on a whim. Anyway, this was pre-parenthood and so our two years spent in Europe consisted of eating, travel, and food. In that order. Europe was seriously one big culinary adventure for us as we would literally hop in the car and drive to other countries (or catch a last minute flight) for the day to enjoy their native foods. Yes, we did the occasional sight-seeing too.
One of our favorite trips ever was also our last trip before moving back to the States. We went to Greece, first visiting Athens and then taking a boat to Mykonos. Because it was our last journey abroad, we decided to REALLY go all out. We ate like royalty (pregnant royalty that is as I was 16 weeks pregnant with our first child) and savored every bite. Mediterranean food was and is one of my favorites and I will carry those memories for the duration of my lifetime.
Fast forward to 2013 when I took the paleo leap and gave up grain and dairy. I honestly had not even attempted Mediterranean food because I really just wanted to wrap my head around how to make the basics of paleo cooking. Since my blog sort of took another direction, I was INCREDIBLY enthused to see Caitlin and Diane were working on their new book Mediterranean Paleo Cooking. Caitlin’s husband is actually a chef from the region so not only were there TWO talents on the job, there were THREE!!!! I have been watching their photos pop up in my Instagram feed for MONTHS and at long last I have FINALLY gotten my hands on this beauty. And when I say beauty, I mean GORGEOUS book. There are over 150 Mediterranean recipes in here including homemade pasta and pizza that look to die for. The zesty crabcakes with aioli are sure to become a staple in this house, if I can find it in my heart to share them, that is. The pistachio crusted sole also looks incredible though I have not yet tried it, I am pumped to make that soon. Want to see a 90 PAGE FREE PREVIEW??! Go HERE!!!
Honestly as I thumb through there is hardly a recipe that doesn’t get me excited! Sometimes cookbooks can get a little mundane or run-of-the-mill so it is really a nice treat to see something that is exotic without being impossible to recreate at home. Today I get to share Mediterranean Paleo’s CINNAMON SPICE PANCAKES. They are coconut based which makes them a perfect NUT FREE option, they are lower carb and SCD/GAPS friendly. Additionally, since so many of you follow specific allergen friendly recipes, here’s what Mediterranean Paleo Cooking has to offer:
Nut-free: 152 recipes
Egg-Free: 129 recipes
Fodmap-friendly: 159
SCD/GAPS: 159 recipes
Lower Carb: 158 recipes
AIP-friendly: 112
Please go grab this book, I am confident you will want to use it regularly in your kitchen AS WELL AS on your coffee table. It is THAT pretty!! Check it out HERE!!
Cinnamon Spice Pancakes
Ingredients:
1/4 cup plus 2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 large eggs, beaten
1/4 cup full fat canned coconut milk
1 teaspoon lemon juice
2 teaspoons honey
2 tablespoons unsalted butter, ghee, or coconut oil, for cooking
melted butter or ghee for serving
Sift the coconut flour, baking soda, nutmeg, and cinnamon into a large bowl. Add the eggs, coconut milk, lemon juice, and honey to the bowl. Whisk until smooth.
Melt the fat in a medium skillet over medium heat. Pour 1/4 cup of batter into the hot pan for each pancake, leaving room for it to spread. Cook each pancake for 2 minutes, then flip it over and cook for 2 more minutes on the opposite side. Transfer the cooked pancakes to a plate and cover to keep warm while you cook the rest of the pancakes.
Top with the melted butter and serve.
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