Breakfast For Dinner...

Don't you just love breakfast for dinner? For some reason preparing pancakes and eggs as the sun goes down seems to elicit a hunker down, cozy, sit by the fire kind of evening.

As many of you know, I have spent the better part of the year dumbing down my diet. Ultimately eliminating, shall we say, anything good! So...I went to work to study creative ways to satisfy my desire for things like brunch, dessert, and an afternoon snack that does not include a sad lonely stalk of celery.

Today I am sharing my decadent breakfast for dinner discovery that will also tick the boxes for those of you who are seeking gluten-free, refined sugar-free, and dairy-free options.  On the menu today will be pumpkin pancakes with berry chia seed compote and sweet potato hash cakes topped with a poached egg or two.

Pumpkin Pancakes Topped With Berry Chia Seed Compote~

1. 1/4 cup pumpkin puree (make sure you don't get the sweet stuff by mistake)
2. 3 tbsp almond milk (or any milk substitute of your choice)
3. 1 tbsp honey
4. 3 eggs
5. 1 tbsp coconut oil, melted, plus additional for pan
6. 1 tsp vanilla
7. 1/4 cup coconut flour
8. 1 tsp cinnamon
9. Pinch of nutmeg
10. 1/2 tsp salt
11. 1/4 tsp baking soda

Instructions

1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined
2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy. (You can keep the pancakes warm in the oven if the rest of the meal is not quite ready)

Berry Chia Seed Compote~

In a sauce pan combine four cups of berries (fresh or frozen) of your choice. I use a combination of raspberries, cherries, cranberries. Basically, whatever is on sale. As they start to cook down, add 2 TBSP chia seeds, a teaspoon of vanilla, and 3 TBSP of coconut nectar. I use coconut nectar because it is the least sweet sweetener available. You could always opt for agave, maple syrup, or even sugar. Continue to cook on low heat while you are preparing your pancakes. It takes about 20 minutes. When the compote has the appearance of jam,you can put it in a mason jar or other container and set your fancy condiment aside for dinner. The berry compote will also keep nicely in the refrigerator for later. I always try to have some on hand, using it in lieu of jam!

Sweet Potato Cakes (with an optional poached egg on top)~

1/2 pounds sweet potatoes, peeled

1 medium onion

2 large eggs, beaten 

1/3 cup flour (I use coconut flour to make it gluten-free)

1/2 teaspoon kosher salt

1 teaspoon black pepper
Extra eggs if you decide to poach a few as toppers for your hash cakes

oil for cooking (I use coconut oil. you can also use olive oil)

In a food processor fitted with a grating disk, shred sweet potatoes and onion. Transfer to a large bowl and add the remaining ingredients. combine well.

Form each patty with approximately 1/4 cup. I cooked them on my griddle, first melting a bit of coconut oil to prevent your yummy cakes from sticking.

If necessary you can keep them warm in the oven until the rest of the meal has come together. As an optional addition, you can serve your potato cakes with a poached egg on top.

Be sure to let me know if you try this yummy supper. Honestly, it takes very little time and your family will love it!