Sometimes (I’m learning most times) when we get back to the simple, foundational tasks of life, it is then we are brought back to the moment and truly able to appreciate being alive. This is what food has done for me, for I’m not a very grounded person. I spend a lot of time in my head - dreaming, imagining, considering endless possibilities. This is another gift. But to be really present, to loving what is NOW, to tasting and truly experiencing life in the moment, there is no easier way to do this than with food. The rhythmic actions of chopping, mixing, peeling, stirring, tasting, smelling are a type of therapy. And when it finishes with a nourishing meal (and great company), well, this is life at it’s finest, friends.
So, today I share a recipe with you that is great for a weekend. It’s a grain-free, high fat, high protein pancake recipe that I’ve modified from the awesome Green Kitchen Stories - and I love it. Not only is it quick and easy to make and extremely delicious, but it will also keep you full, provide plentiful energy and is great for glowing skin and weight loss - hooray healthy fats! You are so welcome!
Grain-free Banana Berry & Coconut Pancakes
3 ripe bananas
4 organic eggs
2 flax eggs (2 tbsp freshly ground flax + 5 tbsp water)
1 cup shredded coconut
1/2 c raspberries (or any berry of choice, fresh or frozen)
1 tsp cinnamon
1 tsp vanilla
pinch of sea salt
coconut oil for frying
Prepare flax eggs by stirring together freshly ground flaxseeds and water. Let sit for 5-10 minutes until it forms an egg-like consistency. Meanwhile, peel bananas and mash with a fork. Whisk eggs in a bowl and mix together with bananas. Add flax ‘eggs,’ shredded coconut, berries, cinnamon, vanilla and sea salt and stir to combine.
Heat coconut oil in frying pan on medium heat. Pour mixture in equal measurements of desired pancake size into frying pan. Cook until golden brown on both sides. Serve with extra berries, coconut, cinnamon, maple syrup and nuts and seeds! Enjoy!