You all know how I LOVE making Sunday Breakfast. My creativity is at a all time high, and I am on a mission to come up with new innovative recipes!
So here is one I would love to share with you …
2 bananas sliced into 1 inch rounds
4 tablespoons of melted coconut oil
1 tsp of cinnamon
1/4 cup of coconut palm sugar
1 1/2 cup of almond flour
1/2 cup of coconut flour
2 tsp of baking powder
1 1/2 cups of unsweetened vanilla almond milk ( you can use cashew or coconut milk too)
1 scoop of vanilla protein powder ( I like SFH powder)
6 tablespoons of melted grass-fed butter
2 tablespoons of grass-fed butter for greasing
1 tsp of vanilla
Toppings: raw pecan pieces, unsweetened coconut flakes, pure maple syrup, and or dark cacao chocolate chips
Stir flours, baking powder, sugar, and protein powder into a large bowl.
Slowly add the milk. In a separate bowl add the eggs and whisk then pour into flour mixture.
Next add melted butter and vanilla extract and stir until smooth (no lumps) and completely mixed throughout.
Heat a frying pan until hot, at 350° F. Add a little of the remaining unmelted butter to hot griddle. Add a ½ cup pancake batter and let set. When bubbles begin to form flip over. Cook until golden brown on both sides.
Caramelized Bananas Directions:
For the caramelized bananas, heat a medium sauce pan over low heat and melt coconut oil. Add palm sugar and cinnamon and stir until combined and sugar starts to bubble and dissolve. Lay the bananas into the pan and cook for two minutes on each side.
Serve pancakes with caramelized bananas and top with raw pecan pieces
- Place yummy added toppings such as those listed above.