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This is by far one of our favorite Saturday morning breakfasts. Love love love. Over a year ago upon finding out that gluten was a big no-no for me I shed a little tear for the loss of pancakes. The funny thing is that my favorite pancakes were the ones I made with banana mashed up into the batter. I was thrilled when I realized that I could still have my pancakes and not have the tummy problems. I just needed a little ingredient adjustment.
Ingredients (serves two):
3 Old bananas mashed up
3 Heaped spoons of almond butter
4 eggs
Add-in of choice (we used blueberries for this one)
A splash of vanilla
A pinch of salt
A sprinkle of cinnamon
How ever much bacon you would like, we usually have 5 pieces between the two of us.
Add in options:
Berries
Nuts
Chocolate chips
Method:
Note: I usually Keep a freezer bag in the freezer full of over-ripe bananas. Whenever we have a banana that has gone a little to long for eating fresh, I peel it and stick it in the freezer bag. This way I always have those super sweet bananas ready to bake with. Whenever I am ready to use them I pop them in the microwave and they are ready to go.
Mix all the ingredients (except bacon and blueberries) in a bowl until the batter has a fairly smooth consistency. fold in the blueberries. Heat up your skillet and cook your bacon, You will be using the grease from the bacon to cook your pancakes. Put a platter in a oven on low with a paper towel on one side to soak up the bacon grease as the bacon sits. When the bacon is done cooking put it on the paper towel. Now you are ready to cook your pancakes.
Pour off any excess oil (save for later use). Put your skillet on medium (may vary on your stove). Pour about half a ladle full of batter on the skillet. The key is to not make the pancakes too big or they will be hard to flip. When your pancake has little air holes in the top it is ready to flip. Cook the other side until lightly browned, about 2 minutes. When it is done, put it in the oven to keep warm while you make the rest of your pancakes.
Serve pancakes with bacon. Enjoy!
Ingredients (serves two):
3 Old bananas mashed up
3 Heaped spoons of almond butter
4 eggs
Add-in of choice (we used blueberries for this one)
A splash of vanilla
A pinch of salt
A sprinkle of cinnamon
How ever much bacon you would like, we usually have 5 pieces between the two of us.
Add in options:
Berries
Nuts
Chocolate chips
Method:
Note: I usually Keep a freezer bag in the freezer full of over-ripe bananas. Whenever we have a banana that has gone a little to long for eating fresh, I peel it and stick it in the freezer bag. This way I always have those super sweet bananas ready to bake with. Whenever I am ready to use them I pop them in the microwave and they are ready to go.
Mix all the ingredients (except bacon and blueberries) in a bowl until the batter has a fairly smooth consistency. fold in the blueberries. Heat up your skillet and cook your bacon, You will be using the grease from the bacon to cook your pancakes. Put a platter in a oven on low with a paper towel on one side to soak up the bacon grease as the bacon sits. When the bacon is done cooking put it on the paper towel. Now you are ready to cook your pancakes.
Pour off any excess oil (save for later use). Put your skillet on medium (may vary on your stove). Pour about half a ladle full of batter on the skillet. The key is to not make the pancakes too big or they will be hard to flip. When your pancake has little air holes in the top it is ready to flip. Cook the other side until lightly browned, about 2 minutes. When it is done, put it in the oven to keep warm while you make the rest of your pancakes.
Serve pancakes with bacon. Enjoy!
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