Pancakes are typically for Sundays, right?
Wrong–
this week pancakes are for Friday morning because Fridays are days off and pancakes are special.
I actually had plans to share a different but equally as yummy recipe with you all this week but so it goes, pancakes happened and I just couldn’t help myself. I got to sleep in this morning and then one thing lead to another and all of a sudden it was 10 AM, I was eating Paleo pancakes on the love-seat in our living room, dressed fully in grey (head to toe sweats), all topped off with a cup of coffee and I didn’t even care that it was -10 degrees outside.
So clearly I was #winning this morning.
TRY THESE: THEY ARE TOO GOOD NOT TO!
-Dairy free
-Gluten (grain) free
-Refined Sugar free
you’re welcome.
(But ignore the picture quality…) everything was just happening so fast and I WAS HUNGRY OKAY?!
For the Pancakes
1/2 banana mashed
1/2 cup shredded zucchini
2 tbsp. almond meal
1 egg
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 tsp. organic blue agave nectar
[1 tsp. coconut oil for the pan]
For the Topping
1/2 banana sliced
1/2 tsp. chia seeds
1 tbsp. almonds (chopped)
1/2 tbsp. cinnamon
1 tsp. organic blue agave nectar
1/4 cup raspberries
1 tbsp. raisins
Do it like this….
Warm a large skillet pan on medium-high heat and add the coconut oil to the bottom of the pan until it is melted, covering the entire pan, and very hot.
In a small bowl mash together all of the ingredients from the For the Pancakes section of the ingredients list until there are minimal almond meal chunks and the spices are well-distributed throughout the mixture.
Using a measuring cup– portion out half of the banana-zucchini-egg-almond meal mixture onto one side of the heated pan and pour the rest of the batter onto the other side of the pan. There should be just enough for two pancakes.
Cook the pancakes on the first side for 3 1/2 minutes and use a flat spatula to flip them. It will be easiest to tell if the pancakes are ready to be flipped if you can slip the spatula under the pancake and move it side to side without the center of the pancake coming apart.
Cook the pancakes on the second side for 2 1/2 more minutes– flip once more and let cook for another minute. When the pancakes are fully cooked through to your liking, use the spatula to set them on the serving plate.
In a separate small bowl mix together the agave and cinnamon from the ‘for the toppings‘ section of the ingredients list and drizzle onto the pancakes like syrup.
Finally, in no particular order finish off the pancakes with the rest of the ingredients from the ‘for the toppings’ section.
Now, go have yourself a damn breakfast.
Am I right? (Channeling my inner Thug Kitchen, duh 😉 )
be true. be you. be strong. 