After a much needed blog break, I am back and full of exciting blog posts to begin the new year! I cannot believe it has been three years since my very first post. Some days it feels as though this has been part of my life forever, and other days like its been hours since I began writing to you all.
Thank you for reading, following and supporting me through this journey. Over the years there has been quite the shift in my posts from everyday meal options, to training tips and life updates. Most of my positive feedback has been related to my recipes more than how to run a half-marathon or what the heck we’re up to in good old Pennsltuckey. That said, in 2014 you’ll see a pretty big shift in my blog posts from lifestyle focused to food focused. That does not mean you’ll see less of Piper! I mean how cute is this face?!
Mother nature dumped about 8 inches of snow on us over the weekend and nothing inspires me more in the kitchen than a good snowfall. Of course, with this also means I want to bake, and the challenge to create something that is “paleo”, “primal” or “gluten-free” that tastes yummy is tough.
This recipe for Bananna Pancakes is half inspired by every-other paleo pancake recipe and part me digging through my pantry at 5am. The secret ingredient to making the recipe work is Nicki’s Coconut Butter. I highly suggest you order some today. Like if you do nothing else, do this! I promise you won’t regret it.
Primal Banana Pancakes
Prep time: 5 minutes
Cook time: 10 minutes
2 very ripe bananas
2 large organic eggs
1/2 cup of Nicki’s Coconut Butter (I use the honey pecan flavor)
1 tsp of ground cinnamon
In a large bowl mash up the banana until it is no longer lumpy. A little trick I use to speed up the process is to heat the sliced banana in microwave for 30 seconds before mashing with a fork. After the lumps are gone, beat in two whole eggs.
Add 1/2 c of Nicki’s Coconut Butter. (Note this will come solid in a jar, you may have to heat it up slightly to easy divide it from the jar). Mix well until the ingredients form a smooth batter. Lastly, add a teaspoon of cinnamon to the bowl.
In a skillet, heat up a little bit of coconut oil (enough to coat the pan) and add pour your pancakes into the pan. Follow the same process you would for traditional pancakes, don’t flip until you see the sides stiffen and little bubbles form at the edges.
Once done, add some grass-fed butta and maple syrup to complete the plate! If you need a little more protein, I often add Trader Joe’s Apple Chicken sausage to the side to compliment the maple flavor.
Now doesn’t that sound like a delicious little treat for a snow day? So what are you waiting for and get that sausage cookin’!