{ Banana Bread Pancakes }

One of the main questions I hear quite often--What are you eating for breakfast besides eggs? This is a great question and one that I struggled to answer for a while because… well, I was honestly eating eggs and peppers for breakfast everyday. But, over time this can get really, really, really old! And I finally had to use google to my advantage to see what creative "Paleo-friendly" breakfast ideas I could find. So for the past little while, I have really started making a point to change-up what we have for breakfast… and it has actually been fun experimenting.

These lovely banana pancakes will surely satisfy that lazy Sunday morning pancake craving, and I love the simplicity of banana + eggs = pancake. {which means you can eat a whole batch yourself!} I've tried a few Paleo pancake recipes and this one so far is my favorite. The first time I made it, they came out very thin {almost like a crepe} so I had the genius idea of incorporating a tablespoon of almond flour to the batter, to make them a little fluffier. BRILLIANT! The important thing here though, is to realize it is obviously not going to taste exactly like pancakes you make from flour. However, for a pancake that doesn’t have any gluten packed flour, it is quite yummy and awesome recipe find!

 

{**Ingredients are for one person, double for two**}

•  2 eggs
• 1 ripe banana, peeled {preferably quite spotty}
• 1 tablespoon almond flour {can omit--will have more of a crepe texture though}
• 1 teaspoon cinnamon
• 1 teaspoon coconut oil

1. In a blender, mix all ingredients together until smooth and lightly fluffy.
2. Heat coconut oil in a skillet or large frying pan on medium-medium low. Moving around to coat the surface, and then pour small amounts of the mix in to the pan {I like to do two at a time}. 
3. When the pancake bubbles on top and the underside is golden brown, flip it over using a very thin spatula. Brown the other side and then remove to a plate.
4. Serve hot with a few slices of banana, some warm coconut butter, a drizzle of raw honey or pure maple syrup, whatever you like. Really the possibilities are endless here! Makes about 6 pancakes.

 I think next time I make these, they will be topped with coconut whip and fresh berries! Doesn't that sound yummy?? Enjoy!!!

Did you make these?? What type of toppings did you try??

Pin It Now!

{ carrot cake pancakes }

Yes, you heard me correctly. They aren't for every day eating, but these babies are to die for! We like to splurge and have a "treat" every now and again. Who doesn't?? It's just nice knowing that we can still have yummy food without sacrificing flavor. Enjoy!

{via}

NOTE: I only make 4 small-medium pancakes, and save the rest of the batter in the fridge. 

You can make them all if you please though. That's just our way of portion control. ha! 

1/2 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup organic coconut milk {canned}
2 tablespoons coconut oil--softened
1 cup shredded organic carrots
3 organic eggs
1/4 cup raisins

Toppings: Coconut Butter, PURE maple syrup, Coconut flakes, Chopped walnuts, etc.

{We love coconut butter and pure maple syrup. Plain and simple.}

1. In a medium bowl combine almond meal, coconut flour, baking soda, salt, cinnamon and nutmeg

2. In a separate bowl combine coconut milk, coconut oil, carrots, eggs and raisins. Then add wet ingredients to dry ingredients and mix well.

3. Grease a pan with some coconut oil. Pour batter on skillet to desired size. Cook over medium low heat and brown both sides. Be careful not to burn the pancakes! Top with any topping you wish, but make sure it goes well with carrot cake. ;) 

Pin It Now!