Paleo Banana Pancakes

It's been two years since our last post and I've seen started a new lifestyle blog here but I can't ignore the incredible number of visitors to this site and wanted to share a new recipe.  Two years later, I'm still abiding by the Paleo principles and I look/feel better than ever.

Close friends know, I eat a lot of food - especially in the morning.  So the idea of skipping breakfast is well, bananas. My fabulous roommate agrees, and as we're hopping out the door in the morning, she introduced me to a super easy and delicious recipe that I feel compelled to share with the world.

Banana Paleo Pancakes 

gluten free, dairy free, paleo, potassium boosting, breakfast.

Ingredients - 2 pancakes

2 eggs

1 ripe banana

1 tsp. coconut oil

Honey

Method

1. Add 1 banana and 2 eggs to a medium size bowl.

2. Use a hand blender for 30 seconds to blend (you can whisk by hand if need be)

3. Add coconut oil to non-stick pan

4. Add about half the batter

5. Cook for 2-3 minutes on low to medium heat, flip, cook for 1-2 minutes

6. Repeat step 3-5

7. Top w/ fresh fruit, honey, and any other toppings of your choice and service

Method Video - here

Enjoy!

Follow along on Instagram - @thedavecoast.

d.

Day 16 - Blueberry-Banana Paleo Muffins

As the saying goes, 'If it ain't broke, don't fix it.' So when we decided to switch up our muffins from the original, delicious pumpkin muffins we made, we braced ourselves for something that most are afraid of: change. Ok, I might be exaggerating. In fact, the adrenaline was pumping when we knew we'd be enjoying some banana-blueberry goodness every morning this week. I've dubbed these 'bluenana' muffins. It just rolls off the tongue, ok?

If you'd like to follow our lead and be wildly adventurous, try this out!

Ingredients
3 cups almond meal or almond flour
1/4 tsp salt
1 1/2 tsp baking soda
2 tbsp coconut oil, melted and cooled slightly
4  eggs
2 cups (roughly five or six) mashed ripe bananas
1 cup frozen blueberries, thawed and drained

UPDATE: Recommendations for a slight variation

• sub blueberries with cranberries
• add 1 tbsp of coconut flour for slightly larger muffins
• sprinkle cinnamon in the batter for more aromatic muffins
• add 2 tbsp of sliced almonds or walnuts for crunchier muffins

1. Preheat oven to 325 degrees.  Grease a 12-cup muffin tray with coconut oil
2. In a large bowl, combine the almond flour, salt, and baking soda
3. In a medium bowl, whisk together the eggs and melted, cooled coconut oil
4. Stir the wet ingredients into the dry ingredients until combined
5. Stir the bananas into the batter - mix well
6. Fold in the blueberries with a spatula
7. Spoon the batter into the muffin tin

Bake for 40-50 minutes, until the muffins are golden brown and a toothpick comes out clean.

This recipe was slightly easier than the pumpkin muffins, and tasted much sweeter because of the bananas and blueberries. I can honestly say that I dream about these at night, and am delighted when I wake up and get to eat one. Let's face it - who doesn't like a dream come true?