The special breakfast surprise was Banana Cream Pancakes! The first day of school warranted pancakes. I definitely won’t be making them every day, but healthy pancakes are an easy thing to make when you have time, and then you can throw them in the freezer for quick weekday breakfasts.
This pancake recipe is modified slightly from Dreena Burton’s. There is no added sugar or dairy (of course I drizzle a little maple syrup on for my kids), but they still have a wonderful flavor from the bananas and coconut milk. Most pancakes are made with white flour, but I used whole wheat pastry flour instead. You could also experiment with gluten-free flours like oat flour.
- 1 1/2 cups whole wheat pastry flour
- 1 tbsp. + 1/4 tsp baking powder
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
- 1 1/2 cups light coconut milk
- 2 overripe bananas
- 1 tsp pure vanilla extract
- Coconut oil to coat pan
Mix dry ingredients in a large bowl.
In a blender, combine the coconut milk, bananas and vanilla and process until smooth.
Add the wet mixture to the dry ingredients and stir to combine.
Using a ladle, scoop batter onto a griddle or skillet (use coconut oil to prevent sticking if needed).
Cook until bubbles start to pop.
Flip and cook until lightly browned on other side.
Serve with fruit and a drizzle of maple syrup (or just eat them plain – they are that good!).
These got ‘make again’ status at my house. I asked if the pancakes were super special or just okay and Sully said super special. (He does have a hard time telling me when he doesn’t like something, though). Dave and the girls liked them too, so I’ll take that as a good sign! It IS possible to serve a super special, yummy meal to your family without being full of sugar and unhealthy fats.
This recipe made about 15 medium-sized pancakes so we have some leftovers which I always appreciate! Cook once, eat multiple times. . .
Did you make anything fun for breakfast? I would love some new ideas!
- 1 cup organic popcorn kernels
- 1/4 cup melted coconut oil (plus more for popping popcorn)
- 1/4 cup pure maple syrup
- 6 drops OnGuard essential oil
- 3 drops Cinnamon Bark essential oil
- Sea salt to taste
- Air pop the popcorn, or cook in a soup pot in melted coconut oil (that's what I do)
- Melt coconut oil in saucepan over low heat and add syrup and essential oils. Stir to combine thoroughly.
- Pour mixture over popcorn, sprinkle with sea salt, and stir to combine.