Wow! I cannot believe how slacking I have been on blogging. I started a new job last week and it really distracted me from posting some great recipes. Tom and I have so many pictures taken and blogs ready to write but I just need to buckle down and write them. I have better plans for my time this week and hopefully moving forward we won’t have another week like last without much from us.

When we switched to a grain free diet, breakfast was the second hardest meal (dinner was easy and lunch was the ABSOLUTE hardest). Both of us love eggs but we had always included cereal or oatmeal in our breakfast rotations.  We adjusted fairly well to eating eggs daily and LOVE bacon.

Who doesn't love bacon!

Who doesn’t love bacon!

While we are happy to eat that daily we looked for some other options with our breakfasts. One of our favourites is banana pancakes. We make them at least once every two weeks if not every week.  As we said in a previous post our son LOVES bananas and would eat them all day every day. He loves these for breakfast!!

Ingredients 

  • 3 ripe bananas, mashed
  • 3 large eggs
  • 1 TBSP almond butter
  • 1/2 TBSP vanilla extract
  • coconut oil (to grease the pan)
  • Optional: chocolate chips, blueberries, whatever you want!

 

Directions

  1. In a mixing bowl mash the bananas. Add the eggs and combine.

    Egg and banana mix

    Egg and banana mix

  2. Add almond butter to the mixture and combine well. This is hard to do but do your best to be thorough in mixing the almond butter in or you will end up with chunks in your pancakes.

    Adding the almond butter

    Adding the almond butter

  3. Add vanilla extract and any other fixings you want.
  4. Heat a non stick pan over medium heat and melt about 1/2 tsp of coconut oil. You want enough coconut oil (or other cooking oil) that the pan is coated. My research into paleo pancakes all say to not use high heat so find the sweet spot on your stove and remember it. For us it is a little under medium. You will want to melt coconut oil in between each batch of pancakes to ensure they don’t stick.

    Coconut oil

    Coconut oil

  5. Scoop batter into the pan. You can make them whatever size you wish. We normally make about 3 per batch in our fairly standard size pan.  Allow to cook until it the pancake is starting to cook on the top side as well and then flip. It should not take long on the other side so keep an eye on it.
    Cooking pancakes

    Cooking pancakes

    Sometimes we add chocolate chips after we have poured the batter.

    Sometimes we add chocolate chips after we have poured the batter.

    On the flip side

    On the flip side

     

  6. We top our pancakes either with maple syrup or honey (liquid, creamed cinnamon, creamed, buckwheat…any will do). We also cook down berries into a sauce sometimes.
A perfect meal!

A perfect meal!

 

-Katie

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