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Coconut-Banana Pancakes! {Primal, Low-Glycemic, Paleo}

Wow! Yesterday’s post created an all-time record of traffic to the website. Though I’m sure its readership did decrease a bit, I acknowledge and respect every person’s opinion and believe that a stronger, more inspired following will result from releasing dietary dogma and sharing holistic health and natural nutrition principles in its wake.

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Beginning with…

The recipe I’m going to share with you today is awesome. Like, seriously. You don’t need to prescribe to any dietary dogma to reap the benefits of this low-carb, high-protein, and super yummy (not to mention simple) pancake recipe.

The issue with most modern-day foods and recipes is that they leave one with a sense of guilt as they prepare their food.

I can’t stand this. Yes, food is medicine, but it is also a joy to create healthy, plant-orientated dishes that fuel the body’s needs and just give us another reason to enjoy life.

So create these for you and your family some morning and love how simple they are to make, how yummy they taste, and how long they’ll keep you full.

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Coconut-Banana Pancakes

Preparation Time: 15-20 Minutes

Serving Size: 12 Pancakes (3” in diameter)

 

Ingredients:

2 Large eggs^ (or *Flax egg substitute)

3 Tbsp Full-fat Coconut Milk

1/2 mashed ripe Banana (about 2 Tbsp)

1/2 tsp Apple Cider Vinegar

1 1/2 Tbsp of Coconut Flour (Bob’s Red Mill has a great brand)

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1 small pinch of Sea Salt

Ghee or Coconut Oil (for frying)**

 

*Flax egg substitute = 1 tablespoon of ground flax seed or chia seed (measure after grinding) with 3 tablespoons of water. Let sit for 15 minutes, then add into recipe as a ‘regular’ egg.

**Ghee and coconut oil both have the highest heat temperatures (read: won’t make food carcinogenic, and thus, is healthier than refined vegetable oils).

^ I’d like to stress importance on the quality of eggs or animal products you use. Local, free-range, and organic is of huge importance – not only from a health perspective, but an ethical one as well.

Directions:

1) Whisk the eggs (or flax/chia substitute), mashed bananas, apple cider vinegar, and vanilla extract together until well combined.

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2) Then, in a separate bowl, mix the rest of the ingredients (except for the ghee or coconut oil)…

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3) …before whisking together the dry and wet ingredients just before cooking.

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4) Heat 1/2 – 1 Tbsp of Ghee over medium heat in a small cast-iron skillet and add 1 Tbsp of batter to the pan.

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5) As soon as bubbles form on the surface (about 1 1/2 minutes), flip the flapjacks over and let cook for another 30 seconds or so on the other side.

6) Repeat until you have used all of the batter… and enjoy!

PS – Big thanks to Nom Nom Paleofor the inspiration.

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A great way to serve these up might be with some fresh berries, a low-glycemic sweetener of choice (can be raw honey, coconut nectar, or a bit of powdered stevia with some coconut milk on top), and/or a sprinkle of cacao nibs (or powder).

I don’t think you’ll have one problem loving these.

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A benefit of having a protein and healthy fat-rich breakfast, I’m finding, is that it truly does keep you fuller for much longer. And this ‘pancake’ recipe is no exception.

Coconut – the main star of this recipe – is also just a freaking wonderful food. It boasts many benefits:

– Coconuts are excellent for boosting one’s immunity. They are antiviral, antifungal, antibacterial, and anti-parasitic – meaning they kill harmful bacteria, viruses, fungi, and parasites.

– Furthermore, it also has a ton of valuable vitamins, minerals, and anti-oxidant properties. If you need more reason to love this hearty food, check out its benefits here.

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Love the life you live ~ You deserve to Bloom for Life!

Amanda Froelich