Thursday, May 5, 2011

Fajitas on Mexican pancake

Happy cinco de mayo!
She loves her meat and peppers!

For those of us that love eating Mexican and miss the tortilla's used here is an Paleo alternative!



  • 1 pound of flank steak
  • (2) 6 ounce chicken breast
  • 1 lime
  • 1 teaspoon of Chili powder
  • 1 teaspoon of dried oregano
  • salt and pepper
  • 1 teaspoon of granulated garlic
  • 1 tablespoon of olive oil
  • 2 small onions 
  • 2 teaspoons of cumin
  • 3 bell peppers
  • 1 tomato deseeded and diced
  • fresh cilantro to taste!
In a small bowl mix Chili Powder, Oregano, salt and pepper, granulated garlic, and cumin together. Line a baking dish with foil, and drizzle some olive oil on the bottom. Place sliced onion, tomato and bell peppers in the baking dish on the bottom. Rub your flank steak and chicken with all spices, and lay on top of vegetable mix. Drizzle with  olive oil, and squeeze a whole lime on the chicken and steak. Broil for 20 minutes or grill!


Mexican Pancake



  • 1/4 cup Coconut flour
  • 1/4 teaspoon of Kosher salt
  • 1 teaspoon of cumin
  • 2 packets of trivia
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of oregano
  • 1 tablespoon of olive oil
  • 6 eggs

Mix eggs and olive oil in a bowl with a high speed hand held blender. In a separate bowl mix all dry ingredients, and then combine.
Pour mix in a skillet by 1/4 cup measurements. On medium heat cook until golden on both sides.





4 comments:

  1. This looks AMAZING! You've inspired me!

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  2. Are these pancakes bendable? They look awesome for a wrap. Thanks

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    Replies
    1. Honestly, it has been a while (2 years) since we made these. I think that they served the purpose and bent well. I don't bake much with coconut flour anymore, due to my egg allergy. I do remember loving them, and my family really liked them.

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