A Lovely Lark is doing a series called, “My Everyday”, starting with what typically counts as breakfast in your house.
For us, it would have to be these protein pancakes. I found a recipe of sorts on Pinterest, and my friend Stephanie recommended using a few tablespoons of almond flour to make the pancakes more “flippable”, and less sticky. They work like a charm! So easy, so cheap, and so filling!
Basically, the ratio goes like this: 1 banana, 1 egg and 1 tbsp. of almond flour per serving. That’s it. Blend them together, fry them up as pancakes!
The best part is that the bananas make the pancakes so sweet, you don’t need syrup! We top ours with blueberries. Also on the recommendation of Stephanie, we add Honey Greek Yogurt at the very end (which also serves to cool off the pancakes, since the boys can’t help but shovel them into their mouths like wild beasts).
Here are the boys’ servings, Round 1 of 4. I HAVE to get a small portion on their plates right away because they wake up ravenous. The moment they smell the butter on the pan, they book it into the kitchen and stand at my feet, whining like hyenas until I’m done. Breakfast is the hardest meal of the day, in my opinion!
Reason #399 to love Texas
$100/week Gluten Free Shopping at Trader Joe’s
Vegan and Gluten-Free Banana Bread
Healthy Eating Goals
free limewire says
My 4-y-o is talking about quinoa. Last wk he mentioned gluten-free bread. Someone plz stab me w/an artisanal free-trade knife.
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I realize this is an old post but what would you use if you have a child that has a nut allergy? Flour? We aren’t a gluten free family but my husband and I watch our carb intake.
Kelly Cone says
Coconut flour works great as well! It’s very dry, so you might need to add extra milk (soy, rice, or normal work too).