These pancakes are a family favorite in my home, I make them every... yes... EVERY Saturday as part of out family weekend tradition. Not only are these pancakes super easy and fun to make, they also taste amazing! They're sweet, fluffy, and they don't need any additional butter topping. Once you give this recipe a try, you will no longer care for the box pancake mix... or even going to your favorite pancake house!
Grits have been a staple in my family's breakfast since I was a child. My mother would make fried eggs and bacon, chop them up and serve them over some classic butter grits with salt and pepper, and cheese every now and then. And that was my way of eating grits for... oh... let's just say the past 29 years of my life... oh and let’s not forget shrimp and grits, which was my thing too!
It actually wasn't until we went vegan 4 years ago, that I decided to create different recipes to a classic dish, that at the time I could no longer savor in the way that I truly wanted. I mean, I tried scrambled tofu and the vegan sausage patties, but I still couldn't get the flavors right... which is something that most people fail at when converting to a vegan lifestyle; you purchase processed foods that are supposed to mimic the taste of meat and dairy, and it still isn't satisfying enough.
Having gone through all of that only inspired me to view the grits differently, instead of looking at them as the base of a dish; I decided to make it the star. Because I honestly had never looked at eating grits by itself without some sort of filler mixed in, until now.... or rather a few years ago, but you get my point.
This recipe is great for those who are vegan, or for those who just want to try something new and different. These grits are creamy, savory, and definitely full of unique flavors that you wouldn't necessarily associate with breakfast. And in a way, the Pico de Gallo topping lightens the dish up with its refreshing flavors mixed with the savory grits. It really is an awesome combination... Seriously, have you ever had a bowl of grits and felt heavy afterward? Well, I can say you definitely won't get that same feeling after having a bowl of this!
Oh, hey there! I know it has been a while since I last posted a recipe, but when I tell you the break was needed, it truly was! I will admit taking time away from the Internet to focus on my family was refreshing and inspiring. And now that we have moved into our new house (last month), and we are now settled in, I have made me return to the Internet world with a new great recipe, and just in time for the Valentine's Day weekend!
Every Saturday morning in our home I always make my husband’s favorite breakfast; which is simple pancakes, eggs, and bacon. And since we are in our new house, I figured I would make a new pancake recipe, in celebration! My husband loves pancakes, and I've been sticking to the basic pancake recipe for a while now, and since we've moved I've been inspired to make different pancake recipes every Saturday... I guess a new environment will do that to you.
So here is my Lemon and Cinnamon Pancake recipe. The lemon zest really gives these pancakes a unique and fresh taste, while the cinnamon gives a slight sweet and savory flavor that I'm sure your family will enjoy!
This is a simple and very easy recipe that came about one day, because I had some extra shrimp lying around in my refrigerator waiting to be cooked. There wasn't a lot of leftover shrimp, so I figured I would make my husband and I some shrimp and grits for breakfast. I'm a big fan of shrimp and grits, and I love making them in different fashions. So I had to share with you one of my super easy shrimp and creamy grits recipe... but of course you know I had to think out of the normal box here, and use coconut milk instead of heavy cream, or water!
Now if you didn't know, coconut milk is half the calories than heavy cream; it is also a great alternative for creamy grits if you are vegan, or have diet/allergic related issues regarding dairy. In all honesty, in comparison of flavor between using heavy cream and coconut milk for the grits, they taste the same in my opinion.
Spicy Shrimp and Grits:
Prep Time: 10 minutes | Cook Time: 10 minutes | Yields: 4
- 10 medium raw shrimp, peeled and deveined
- 6 tablespoons quick grits
- 2 tablespoons red bell pepper, minced
- 2 tablespoons yellow onion, minced
- 1 tablespoon garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 can of coconut milk (1-2/3 cups)
- salt to taste
- Creole seasoning to taste
- 1/2 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 1/2 cup shredded hot pepper cheese
- In a medium pot on medium-high heat, bring coconut milk to a simmer.
- Add in quick grits and cook for 5 minutes, then add shredded cheese, and cook for another 3-5 minutes, until grits are at desired thickness (be sure to read the cooking directions on the box, not every quick grits are the same).
- Season grits with salt (to taste), and cayenne pepper. If you don't want it too spicy, add cayenne pepper in to taste.
- Meanwhile in a large skillet on medium-high heat, add 1/2 tablespoon butter, and diced onions, bell peppers, and garlic. Sauté for 2 minutes until onions and peppers are translucent.
- Add in 1/2 tablespoons butter and the raw shrimp, then season with creole seasoning.
- Stir and continue to cook on medium-high heat for another 2 minutes until shrimp is halfway cooked.
- Reduce heat to medium-low and cook for another 2 minutes until shrimp is thoroughly pink in color and cooked.
- Remove shrimp and veggies from burner and add in the cilantro.
Be sure to let you shrimp and grits sit for 1-2 minutes before plating and serving. Presentation wise, I like to serve mine with the shrimp and veggies layered on top of the grits. So give this recipe a try and let me know how you like it, and how you presented it to your family!