Posts Tagged ‘Pancakes’

My New Breakfast Obsession

2 ingredient pancakes!!! These babies take minutes to prepare and are a super clean, satisfying, HOT breakfast idea!

Ingredients
2 eggs
1 banana
Cinnamon
Coconut oil (for the pan)

Whisk the eggs in a bowl then take a fork & mash in your banana. Add a dash of cinnamon & whisk together. If you want the batter creamier put into your Kitchenaid mixer or Vitamix. Use a paper towel & wipe coconut oil onto your pan. Heat pan before adding batter. Heat & add batter one pancake at a time. Makes 2 large pancakes. I use a dash of raw honey to sweeten. YUM!!!!!

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PUMPKIN Pancakes!!

PREP TIME: 10 minutes
COOKING TIME: 20 minutes
YIELD: Approximately 8 small pancakes or 2 servings.

INGREDIENTS:
4 eggs, beaten
1/2 cup pumpkin puree (I used organic canned)
1-2 tbsps coconut flour
2 tbsps coconut oil, melted
1 tsp pure vanilla extract
2 tbsps honey (optional)
1/4 tsp baking soda
1 tsp pumpkin pie spice
1 tsp cinnamon
Pinch of salt

Preparation

  • Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
  • Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
  • Serve with grass-fed butter and cinnamon or sliced bananas.

Change it up

  • Instead of adding honey to sweeten this recipe, try adding a mashed, whole ripe banana to the mixture. If you add a banana, the yield will increase.

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Kid Tested…Amy Approved – Grain Free Banana Pancakes!!

INGREDIENTS:
1 banana
2 eggs
1/4 cup organic peanut butter or raw almond butter
1/2 tsp aluminum free baking powder
Cinnamon
Coconut Oil

Mash the banana, add eggs, nut butter, baking powder & cinnamon.  Whisk until well mixed.  Put the coconut oil on the pancake pan & heat until pretty warm.  Pour pancake size batter onto the pan, flip when the bubbles are evident, flip a few times to ensure they are done & ENJOY!

I served mine with my Mom’s homemade strawberry jam 🙂

ENJOY!

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CINNAMON AND COCONUT PANCAKES

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but they will give you your carb fix.

Here’s what I gathered to make 6-8 pancakes (3” in diameter) to serve 1-2 people:

2 eggs
3 tablespoons coconut milk (I used defrosted So Delicious coconut milk)
1 tablespoon of Bob’s Red Mill organic coconut flour
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon cinnamon
1 teaspoon maple syrup
1 small pinch of salt
Coconut oil (for frying)

How to make the pancakes:
Whisk eggs together until well combined. Then add rest of ingredients except coconut oil. Blend with a whisk until uniform. Heat a tablespoon of coconut oil over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan. As soon as bubbles form on the surface…Flip the flapjack over and let it cook for another minute on the other side. Repeat until done with batter and enjoy!

Thank you to Nom Nom Paleo for this yummy recipe!

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