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!

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savory zucchini fritters

these grain-free fritters were an awesome way to start a really long day at our local amusement park. we knew we would be gone all day with nothing but junk food to rely on for filling our bellies, so i wanted to kick it off the right way. we had a zucchini lying around in the refrigerator from the farmer’s market, and didn’t want it to go to waste… viola! big, healthy, hearty breakfast for 4! we had a little sausage on the side and were fulled up all morning.

these fritters don’t need butter or gravy, they are quite moist and flavorful on their own. i really wanted a sweet zucchini bread type fritter with walnuts and maple syrup, but boy, am i glad brian talked me into savory. the cheese crisped up so nicely in the skillet, and the onions made great friends with the zucchini. trust me on this one, don’t differ from the recipe. just stick with it and modify it after you try it just once! i’d be willing, though, to say that these would probably be pretty great with mushrooms and sausage in the batter… oh yum!

garbanzo bean flour, chickpea flour, or besan is quite easy to find in most any grocery store. i use bob’s red mill brand. letting the batter sit for the initial 30 minutes or so is essential for keeping the beany flavor from overpowering the recipe and turning it into more of a savory, cheesy flavor. with a little preparation, you’ll find this to be a quick prep, easy breakfast to make. i really can’t wait to have it again next weekend! and no, these are not primal  due to the use of a bean flour, but they are very healthy, nonetheless, so i don’t feel guilty about gobbling them up every once in a while.

savory zucchini fritters

ingredients:

1 medium zucchini, shredded

1/2 small yellow or white onion, shredded

3 eggs

1/4 cup whole milk

1/2 cup garbanzo bean flour

1/2 cup parmesan cheese, shredded or shaved

2 tsp tapioca starch

1/4 tsp baking soda

3/4 tsp salt

1/2 tsp cumin

fresh cracked pepper

method: combine milk and garbanzo bean flour and let sit for 30 minutes, up to 3 hours at room temperature and covered.

combine all ingredients together with batter.

allow batter to sit for a few minutes to thicken slightly. batter is a little thin, so don’t be alarmed, but it should not be watery. if it is watery, add a tbsp or more garbanzo bean flour until you are satisfied.

get a skillet good and hot over medium heat. pour in a glug of olive oil and allow it to get hot. you want quite a bit of oil here so the fritters crisp up.

use a 1/3 measure cup to pour batter into prepared skillet. cook until bubbles come through the top and bottom is set and golden brown. edges should be crisp, but not burnt.

flip the fritter and cook for another few minutes. keep cooked fritters in warm oven until it is time to serve.

this was the perfect amount for 4 people to have 2 fritters each, with a side of sausage.

coconut almond pancakes

throughout the week, i have a rotating breakfast menu of eggs & bacon breakfast sandwich, and eggs & bacon sweet potato hash. weekends are for sweets in my house. something really special and memorable to linger over slowly with my husband and kiddo. we always choose either waffles or pancakes, then whatever fruit is in the house or yard, and flour combinations of flavors i crave.

this weekend’s flavor craving was coconut, as has been for months now. i just can’t get enough coconut. i made a simple berry coulis from strawberries that were homegrown down the street from us and blueberries. smother everything in butter and syrup, and have a stack of pancakes that the big box pancake house has trouble competing with.

crisp, brown edges for a little “crunch” and a soft middle to soak up extra berry sauce. -not spongy or eggy. shredded coconut gives them an awesome texture, and coconut cream and gold label virgin coconut oil are really the source of flavor for the whole recipe. coconut oil has a slightly sweet, fragrant quality, while coconut cream has a rich, buttery coconut flavor. it has a concentrated coconut flavor that surpasses any flavoring extract or artificial product. my husband (who is not a coconut lover) has announced, officially, that this was his favorite pancake session we have had, ever.

i urge all of the coconut fans out there to purchase a jar of coconut cream. its uses are endless. it is commonly used as coffee creamer, ice cream topper,  or even stirred into a cookie or cake batter to add some coconut love.

we use coconut oil in our home to fry our pancakes, among other uses. the beauty of frying pancakes in coconut oil is that it has a difficult time burning. your pancakes will turn out crispy and crunchy without burning prematurely like olive oil will.

a jar of coconut oil is infinitely useful, too.

i use it on my face at night instead of cleanser, rubbing it in then wiping it off with a warm washcloth.

i put it on juniper’s dry hands when they get chapped from her sucking on them. i much rather her suck on the coconut oil than hand lotions for obvious reasons.

we do lots of stir fry with coconut oil, especially curries. i like a coconut milk based curry, and sauteing the veggies and meat in coconut oil is essential.

i can’t recommend this product enough! click here to check out the home page, where you can find coconut cream, coconut flour, shredded coconut, coconut vinegar, and pretty much anything else coconut you can imagine. don’t forget to poke around the website, too, to check out meats, beauty products, and tons of unique foods (coconut peanut butter?! OMG.)

to see how the product is harvested (responsibly), click here to watch a fun video.

to purchase the oil, click here.

If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

this pancake recipe serves 2 with a large stack of pancakes. we generally have room for sausage, also. throw some chocolate chips on top of your stack to replicate your favorite chocolate-covered almond & coconut candy!

coconut almond pancakes

1/2 cup packed almond meal

3 tbsp protein powder or 2 tbsp coconut flour

1/4 cup shredded coconut (i prefer fine)

3 tbsp tapioca starch

1/2 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup milk, plus a little to add to batter if needed

1 tbsp extra virgin coconut oil, melted

2 tbsp coconut cream or coconut butter, melted*

1 tbsp vanilla

dash of almond extract, optional

a few tbsp coconut oil for frying pancakes

*coconut oil & coconut cream or coconut butter can be melted by placing into a glass bowl over a pan of simmering water with milk. keep it stirring so it doesn’t get dried out. keeping heat low will also preserve the fresh, tropical taste of the coconut.

method: combine all dry ingredients in a large bowl.

separately, combine your wet ingredients, including the milk, oil and coconut cream.

mix wet with dry. allow batter to sit for a few minutes so coconut can soak up some of the milk.

if, after this time, your batter appears too thick or dry, add a splash of milk to give it some moisture. alternatively, if it appears too liquidy and runny, add a few tbsp shredded coconut to soak up some liquid.

heat up your favorite skillet, and spread some coconut oil into your pan.

once oil is heated, pour batter into skillet. it is time to flip pancake when bubbles just come through.

gently flip. keep cooked pancakes warmed in oven at 200f until ready to serve.

berry sauce:

1 cup of berries, cleaned and dried

1 tbsp water

1 tbsp applesauce

method:

if using strawberries, slice in half.

over medium heat, warm berries and water until mixture bubbles. add in applesauce, stir for a minute, and turn heat down, stir for one minute. turn heat off, allowing sauce to thicken as it cools slightly.

serve warm over pancakes with tons of butter.