Banana Muffins Paleo Style
4 ripe bananas
1/2 cup nut butter (I used almond)
1/2 cup coconut flour
2 tablespoons coconut oil
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350°
2. In a blender, add bananas, eggs, nut butter, coconut oil & vanilla. Blend to combine.
3. Add in dry ingredients and blend that ish in. You may have to help the blender a bit but please do this when it is off. I’d like it if you kept all of your fingers.
4. In a muffin tin lined with cups distribute batter until filled 2/3 way full. Make 12-14 muffins.
5. Bake for 15-20 minutes, mine were more like 20 minutes, or until a toothpick inserted into the center comes out clean.
Banana Blueberry Pancakes
1 cup almond flour
3 whole eggs
1 tsp vanilla
1 small or medium banana
1 cup frozen or fresh blueberries (we used fresh)
1 tsp cinnamon
1 tsp coconut oil
1/2 cup chopped walnuts (optional)
1. Mash banana in a mixing bowl.
2. Add eggs, cinnamon and vanilla. Mix well.
3. Stir in almond flour.
4. Fold in berries and walnuts.
5. Heat coconut oil in large skillet and spoon pancake batter into skillet.
I have also used this recipe and added diced apples instead of blueberries.
Top with real organic maple syrup!
Makes 6 pancakes.
Breakfast is a hard one around our house. There is not a single cold cereal that we have found that Charley can have, and I am not a morning person so getting up and making a nice breakfast does not happen often. Gluten free pancakes are just ok and there is not one so far everyone likes. But these crepes are an amazing hit, but they contain egg, a lot of eggs so that leaves me out! The left overs can also be used as a bread or even eaten plain. I have to stop everyone at two so I can have a few extras for Charley to eat later in the week.
Banana Tapioca Crepe
7 large eggs
5 large, ripe bananas
1 (403 mL) can of full fat coconut milk
1 tsp salt
2-1/4 cups tapioca flour (about 10 oz)
I mash all the bananas first then mix and mash all ingredients together to make a pretty soupy batter (a hand-held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so). I use a soup ladle to pour and push the batter to the edge of a 10 inch omelet pan.
Flip when bottom is golden brown. Cook until both sides are lightly browned.
We fill ours with fresh chopped fruit and berries drizzled with raw local honey.