Plantain Pancakes with Fried Eggs and Fresh Fruit

Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.

Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!

 

Plantain Pancakes with Fried Eggs and Fresh Fruit

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 ripe plantains
  • 1 + ¼ Tbsp virgin coconut oil
  • 6 organic free-range eggs
  • salt and pepper to taste
  • lots of your favorite fresh fruit
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Directions

  1. Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
  2. Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
  3. Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
  4. They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
  5. Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
  6. Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!
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Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!


DF and GF Peanut Butter and Banana Chunk Pancakes

Today my morning consisted of a sprint workout, weights, yoga, laundry, and cleaning my entire apartment top to bottom SO yes I made the most massive breakfast of all time and YES I’m gonna eat every last bite cuz ya girl deserves it.

Breakfast is what motivates me to get through my morning every day (since I don’t eat until noon usually, check out my post on intermittent fasting for more deets on that) so this morning to treat myself I made scrambled eggs with avocado, sliced strawberries, and peanut butter banana oat pancakes. Breakfast. Of. Freakin. Champs. And it did not disappoint.

These pancakes, more specifically, were the actual bomb. I might make them again for dinner because yeah, I deserve breakfast for dinner too! Anyways, they’re tasty, filling, good for ya, and dairy, gluten, and refined sugar free so it doesn’t get much better than that!!

Happy Tuesday my peeps!

DF and GF Peanut Butter and Banana Chunk Pancakes

  • Servings: About 4 Pancakes
  • Difficulty: easy
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Ingredients

  • 1 smashed banana, still kinda chunky
  • 2 large organic free-range eggs
  • 1 tbsp all-natural peanut butter
  • ½ tsp vanilla extract
  • ½ cup gluten-free oat flour (plus more if batter seems runny)
  • ½ tsp baking soda
  • a pinch of salt
  • Extra peanut butter and/or banana for on top (optional)
  • Maple syrup for on top (optional)

Directions

  1. Pre-heat a large non-stick pan or non-stick griddle over medium high heat.
  2. In a medium sized bowl, add your banana, eggs, peanut butter, and vanilla together until combined.
  3. In another bowl, combine your oat flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Add the batter in your ideal pancake sized amounts to the pan or griddle and cook until there are lots of bubbles on top (about a minute) then flip and cook for another minute or so on the other side.
  6. Remove to a plate once the pancakes are fully cooked and add your toppings if you choose to. Enjoy!


Quick and Easy Homemade Oat Flour

oat flour

You guys.

I LOVE oat flour.

I’ve been using it as a flour substitute for absolutely errrythang lately from Banana Pancakes to Dark Chocolate Dipped Peanut Butter Oatmeal Cookies to Dairy and Gluten Free Maple Glazed Donuts. Not to mention some recipes coming soon like Pumpkin Spice Donut Holes and Oatmeal Raisin Cookie Dough Balls (stay tuned for these bad boys).

I love the oat-y, nutty flavor that oat flour gives to things, but what makes it even better is how freakin’ healthy it is for you! Oats are packed with fiber, healthy carbs, a surprising amount of protein, and tons of other nutrients. Andddddd, it takes your body longer to break down oats which:

1. Helps you feel fuller longer

2. Won’t spike your blood glucose levels

3. Will give you long-lasting energy throughout your day

So yeah, I’m a big oat fan.

So why not use oat flour for everything?! AND you don’t need to be buying already made out flour from the stores because all they’re doing is jacking up prices for some blended up oats. No thanks. Just make your own!! It takes two seconds and all you need is a blender.

YOU GOT THIS.

And don’t forget to tag me in all your oat flour creations so I can try them too!!!! Have a lovely Monday y’all.

 

 


Quick and Easy Homemade Oat Flour

  • Servings: about 3 cups flour
  • Difficulty: easy
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Ingredients

  • 4 cups organic old-fashioned rolled oats (gluten free if you’d like)

Directions

  1. Add your whole oats to a high-powered blender or food processor and blend until your oats are a fine powder.
  2. This step is optional: If your blender isn’t super high-powered or you see little oat chunks in your flour, you can pass your oat flour through a fine sieve.
  3. Store the fine oat flour in an airtight container and store the chunks that your sieve catches in a separate container (hint: you can use these to make delicious instant oats!)

 


Easy 7-Ingredient Flourless Banana Pancakes

Easy Banana oat toaster pancakes

Happy Monday everyone!!!

(Said no one ever)

Except with these pancakes in your belly it very much will be a happy Monday! These pancakes are one of my favorite go-to recipes during weeks where I know I’ll  be super busy and will need quick breakfast options becauseeeeee what you can do is whip up a big batch of these guys on Sunday and throw ’em in the fridge and then whenever you want one (or one fat stack) you just throw ’em in the toaster and viola! Instant mouthwatering-ly tasty healthy pancakes! No more need for frozen toaster pancakes or waffles that are full of junk ingredients like sugars and preservatives. You really can’t beat that.

ALSO. These sneaky little devils have all the health benefits of any breakfast you could ever dream up.

  1. You’ve got your oats in there which are a whole grain, healthy source of carbs that are rich in fiber, antioxidants, vitamins, minerals, protein, and so many other nutrients AKA they are going to give you loads of sustainable energy all day long (and also keep you feeling fuller longer so you don’t have to resort to a mid-morning snack).
  2.  You’ve got your bananas which contain loads of potassium AKA a powerful electrolyte which helps maintain the balance between acids and bases in the body and is KEY in maintaining healthy muscles and bones as well as fighting fatigue and regulating your blood pressure.
  3. Egg whites. Egg whites are just incredible. They contain TONS of protein while being super low in calories, fat, and cholesterol PLUS they’re loaded with a bajillion crucial vitamins and minerals essential to healthy living.
  4. Last but not least, we’ve got some cinnamon in there. Cinnamon is one of my favorite spices because besides adding a unique sweet-spicy flavor to whatever you put it in, it’s packed with antioxidants which help fight off damage caused by free radicals and it’s great for fighting inflammation.

So basically if you want the easiest, healthiest, tastiest breakfast ever that lasts you all week, then this is the recipe for you. I GOTCHU. Enjoy 🙂

 


Easy 7-Ingredient Flourless Banana Pancakes

  • Servings: 10 Pancakes
  • Difficulty: easy
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Ingredients

  • 2 ripe bananas
  • ¾ cup organic free-range egg whites
  • 1 tsp vanilla extract
  • 1 ½ cup gluten-free oat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • Maple syrup and fresh fruit to add on top (I personally LOVE strawberries with this recipe)

Directions

  1. Add all ingredients except for the maple syrup and fresh fruit to a blender and blend until everything is just combined.
  2. Meanwhile, heat up a non-stick griddle over medium heat.
  3. Pour your batter on to the griddle in about 1/3 – ½ cup sized amounts.
  4. Cook each pancake until the top looks bubbly and firm. Flip and cook for about 45 more seconds on the other side, or until you feel the pancakes is cooked throughout.
  5. Remove from the griddle and top with maple syrup and fresh fruit. Enjoy!
  6. * You can store these pancakes in the fridge for up to 5 days or the freezer for 3 months and then just pop one in the toaster whenever you want it!