baby banana blueberry pancakes

ok, where have i been… i get it. well in the last 8 months, i have lived in 4 different homes in 3 different cities, raised an almost walking baby, quit my job, gotten rid of my chickens and 3 cats… i’ve just been busy. leave me alone!!

so now that we have bought the home that we will be in for a loooong time, i’m ready to use a kitchen again, and call it mine.

juniper is now eating like a sweet little piglet. at 6 months or so, we started giving her purees like avocado, banana, sweet potato… things i would all make in my baby magic bullet. i started really having a blast making her baby food., getting creative with combos like peas, spinach, and parmesan cheese, or sweet potato with cinnamon and coconut butter…. then it happened. we took her to a greek restaurant where we let her lick humus off of a carrot chip, taste our lamb, suck on the buttery broccoli….. and that was it.

she quit eating baby food that day. THAT DAY.

now she will only eat what she can pick up on her own.. meatloaf, meatballs, cheese, sausage, eggs, cut up fruit, gluten-free pasta,… it is sooo much fun, but really hard to remember that she needs different nutrients than we do. extra iron is a big concern of mine, along with extra fiber.

anyway, i decided to start making her quick, easy pancakes in the morning that didn’t have a lot of baking ingredients, to make it easy for her cute little belly to digest. these pancakes are delicious. i make a batch on sunday, then heath them through the week.
juniper loves loves loves them. she gobbles them up faster than i can dish them out!

these are a little more delicate in the pan than “flour” based pancakes, so be ginger with them when you flip. they do set up very nicely, but are a little jiggly before cooked through. adding about a tsp or arrowroot or tapioca starch will help these hold up MUCH better for flipping, but it is not necessary. coconut flour should also do the trick, but i have not tried yet!!

ingredients

1 small/medium ripe banana

2 eggs

2 tbsp flax meal

1-2 tsp arrowroot or tapioca starch (optional)

3 tbsp blueberries

dash of cinnamon

dash of vanilla

method: using a blender, magic bullet, or baby bullet, combine all ingredients EXCEPT for the blueberries until frothy and smoothly mixed.

allow batter to sit for 5 minutes so the flax soaks up a little liquid.

heat a skillet over medium heat. spread a little high heat oil, such as safflower, to the pan to get hot.

pour a little batter into the oiled skillet. sprinkle blueberries over pancake. allow it to set up, bubbles coming through to show it is cooked through.

flip!

cook other side until cooked., maybe a minute or so. continue until batter is gone. store in container in the refrigerator for up to 3 days.

now enjoy this picture of little juniper at the beach!

sweet potato waffles, nut free

someone i know… ok, myself… i love sweet potatoes so much. i eat them most mornings for breakfast with dippy eggs and bacon.

i love sweet potatoes in sweet applications, too. just ask my mom. between dad’s cranberries and mom’s buttery cinnamon sweet potatoes over thanksgiving, i was a happy, full-bellied eater.

this waffle recipe follows the same guidelines as my banana waffles recipe, swapping the pureed banana for half a cup of sweet potato puree. the same thing can happen with pumpkin puree. just follow the ratios!

i don’t like a soggy, rubbery waffle. i want my waffles super crisp on the outside, moist and stretchy on the inside. i want them to taste like real waffles. these waffles are exactly that, and have such a crisp, light crust on the outside, they almost seem yeasted. the tapioca flour is what is responsible for those textures. i like to use whey protein powder instead of coconut flour because i like extra protein in the morning, but coconut flour works the exact same in this recipe and produces a wonderful flavor. if you use coconut flour, think of adding a tablespoon of maple syrup to sweeten the deal.

schmear of warm cream cheese or neufchatel cheese, and drizzle of warmed, real maple syrup.. i insist. … -don’t skip it! melted coconut butter, toasted pecans, and whatever else you can dream up would be acceptable to have with these waffles. bacon on the side balances out the sweetness with salty protein., and a little sausage wouldn’t be a bad idea either!

just look at how orange the inside of these things are. such a yummy, healthy treat. one serving of sweet potato (1/4 cup) contains an entire day’s worth of vitamin A for your eyes and for your immune system. learn more about the magic of the sweet potato by clicking here.

this would make a wonderful addition to the holiday breakfast table.

whatever you do, don’t skip the cream cheese and syrup. i’m warning you..

sweet potato waffles

1/2 cup sweet potato puree (fresh or canned)

2 eggs, beaten

1 tbsp oil

1 tsp vanilla extract

3 tbsp whey protein powder or coconut flour

4 tbsp tapioca flour

2 tbsp flax meal

1/4 tsp salt

1/2 tsp baking soda

1 tsp pumpkin pie spice

method: plug your waffle maker in and coat the surface with oil. allow to heat up for at least 5 minutes, or according to the manufacture’s instructions.

combine all wet ingredients in a medium bowl.

separately, combine all dry ingredients in a medium bowl.

combine the 2 in a bowl or pyrex with a pouring spout, if you have it. stir well to form a runny batter. allow to set for 5 minutes to let all of the wet soak into the dry.

pour batter into waffle maker, close the lid, and allow to cook for 2-3 minutes. i like to wait until the steam slows to check the waffles.

carefully remove waffles and serve with desired toppings.

*note* while the batter is setting up, i like to place a hunk of cream cheese or neufchatel cheese in the microwave on super low setting for a few seconds to soften it. additionally, i like to place my cold bottle of maple syrup in a bowl of hot water to warm the syrup. this takes 20 minutes or so, so start doing this before you prepare the batter.

tall-stacked pumpkin pancakes

tall order

welcome, autumn flavors. it is official: warmed spices are hitting the spot, and cutting the morning chill.

i have been having cravings for salty, savory protein in the mornings. sausage, eggs, spinach omelette, and bacon have been the majority of the breakfast rotation lately. but when the hankering for pumpkin pancakes knocked on the door a few days ago, i took it upon myself to do a little tweaking on my recipe.

i wanted a shorter ingredient list, mostly i wanted to get the protein powder off the list since most households, special diets and standard diets, don’t have that ingredient in the pantry.

this was a larger batch than the old recipe yielded, so brian and i were both full without feeling like we needed a little bacon on the side. the pancakes turned out moist and fluffy with a crisp outer crust. flavored precisely like a pumpkin pie, with cakey quality.

be sure to allow these to cook well before flipping them, as pumpkin contains a lot of water that needs to cook out. this recipe completes pretty quickly, so don’t be intimidated just because it’s pancakes!

warmed cream cheese or coconut cream is a really nice topping for these sweet gems, don’t skip it!

this recipe makes 8 pancakes, enough for 2 people.

*note that i have doubled the recipe with great success with no additions or subtractions.

drizzled with maple syrup

pumpkin pancakes

2/3 cup pumpkin puree

3 eggs, beaten to a pulp

1 tsp maple syrup or 1 smashed date

1 tsp vanilla

1/2 cup almond flour, packed

1/2 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

for topping: 4 tbsp cream cheese, pure maple syrup

method: heat oven to 200f, place a cookie sheet lined with paper towels on the cookie sheet.

place cream cheese in a ramekin, and put it in the oven to warm, leave it in there until time to serve. if using coconut cream from canned milk, keep it nice and chilly until ready to use so it doesn’t run.

combine all wet ingredients in a bowl, mix well.

combine all dry ingredients in a bowl, mix well.

combine the two together, and allow to set for 5 minutes or so. batter will become thick.

while you are waiting for batter to set up, heat up cast iron skillet with a good swig of oil, using medium/low heat.

once oil is heated, use a spoon to drop batter onto hot skillet. allow it to cook for 2 minutes or so before you flip. pancakes will be a little delicate since pumpkin has a good bit of water to it, so really make sure they are ready to flip before you do the deed. i like to gently squish the flipped pancake down a bit to thin them, otherwise the centers won’t cook as well.

place cooked pancakes into the warm oven, continue cooking batter.

serve with cream and maple syrup in a nice tall stack. enjoy the crispy edges, cakey middles, and smooth coconut cream.

you will love this weekend treat, we like to make it a regular during the chilly months!

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