protein packed gluten free pancakes
It's guaranteed that either Saturday or Sunday every weekend we'll be eating pancakes. We are obsessed. Between the quality time spent with Perkin baking up a storm, the smell of the pancakes cooking on the griddle, music playing in the background, and the morning light streaming in through the windows...it doesn't get much better. When pancakes are for breakfast, I know it'll be a slow, peaceful morning. Of course, we do still try to keep it healthy. I know I have mentioned Kodiak Cakes in previous posts. They are still my favorite mix if I just want to add water. But once in a while I decide to make some from scratch. This recipe I am sharing today is a great, simple alternative to the mix and a wonderful treat for someone looking for a low carb, flour free, gluten free alternative.
Serves 2
Ingredients:
- 2 ripe bananas
- 3/4 cup unsweetened shredded coconut flakes
- 1/2 cup fresh or frozen organic blueberries
- 1/4 cup hemp seeds
- 5 eggs
- 1 tsp cinnamon
- Coconut oil for the pan/griddle
Instructions:
- Mash up bananas in large bowl
- Whisk eggs in separate bowl
- Add eggs to bananas
- Stir in other ingredients until fully combined
- Heat oil on frying pan/griddle
- Pour a small portion onto the pan and fry on both sides until browned
- Serve with maple syrup, jam, berries, or just on their own!
recipe adapted from Green Kitchen Stories