February 28, 2017

Fabulous Paleo Pan Bread (AIP + egg)

(AIP + egg) Learn more about introducing new foods and find recipes that include other introductions here.

This bread is simply FABULOUS! I have made it EVERY SINGLE DAY this week! It is SO incredibly tasty and won’t take more than 8 minutes of your time! The egg + baking soda + cream of tartar combo makes the most fluffy and delicious bread ever! While the batter is in the pan, you can LITERALLY watch it grow! It expands like crazy!

Just for funzies I decided to measure how thick it got! When in the frying pan, the batter JUST covered the surface, however, once it was on my plate, it was more than ½ an inch thick! Crazy! And maybe I am just so excited because I finally have the luxury of being able to use eggs in things like this, but whatever! I am just TOO EXCITED ;)

Ok, so the flavor of the bread is slightly sweet (due to the plantain flour) but not really! It is spongy and thick, and makes a fabulous sandwich! AND, as a bonus: it is NOT eggy AT ALL! (My pet peeve is when things taste eggy and I can assure you, I have made this 8+ times and I have NEVER tasted the egg!)

Paleo Pan Bread

  • 1 large egg*
  • 2 Tablespoons of olive oil (plus an optional 1/4 teaspoon for cooking) 
  • 2 1/2 Tablespoons of Plantain Flour
  • 1/8 teaspoon of Baking Soda (if you don't have a measuring spoon for this, use the 1/4 teaspoon and shake some out)
  • 1/4 teaspoon of Cream of Tartar
  • Pinch of salt
  1. Sift your dry ingredients into a bowl. This can be done using a sifter or a strainer and spoon.
  2. Heat a small frying pan on low heat. I like to add a tiny bit of oil, it helps the edges crisp! 
  3. Whisk the egg and oil into the dry ingredients. It may seem a bit wet and sticky, it should pour nicely out of the bowl. 
  4. Once the pan is warm, pour the batter in. (At this point you can tip your pan so that the batter covers the surface)
  5. Let the bread cook until the bottom looks dark brown and the edges are dry (about 5 minutes). 
  6. Scoot a spatula under the bread and flip it!
  7. Let it cook for another 1-2 minutes and serve! 

* Depending on the size of the egg, the bread may be tricky to flip. Choose a larger egg when making this as it will hold together better if you do. But, if it is too tricky to flip, cut it in half with the spatula and flip half at a time- smaller pieces never hurt anyone ;)

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