Banana Coconut Almond Pancakes {GF, Dairy-Free}

Hi. I’m Amanda. The girl who hasn’t blogged in forever. A month to be exact. 

I really do mean to be better. And it is now on my goals. 

“I am blogging at least once a week.” 

So if you don’t see a post, yell at me. Seriously. 

I’ve got lots of new, exciting things that I will be sharing with you. I just got back from an exciting weekend with Lebert Training Systems…. but more to come on that. :-) image

A little instagram sneak peak….. (you can follow me @traininthearena)

Right before I left, I got together with my great friend for a breakfast date.  I brought the breakfast, she supplied the super cute plates.

Add in some coffee and great conversation.

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I can’t think of a better way to start a Friday. 

…SIGH…

These gluten-free pancakes are fluffy and light but packed with protein. They really will fuel you all morning long. 

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And they aren’t hard to make. 

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Mix the ingredients together.

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Cook.

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Enjoy. 

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And they are delicious. 

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I topped ours with Coconut Peanut Butter, coconut flakes, and bananas. 

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I promise you will want to lick your plate clean. 

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Banana Coconut Pancakes {GF, DF}
Yields 10
A protein packed, easy breakfast that will fuel you all day long.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup Almond Flour
  2. 1/3 cup Coconut Flour
  3. 1 Scoop Vanilla Protein Powder
  4. 1/2 cup Unsweetened Apple Sauce
  5. 2 Eggs
  6. 2 T of Honey
  7. 1 Cup Almond Coconut Milk
  8. 1 heaping teaspoon of Baking Powder
  9. 1/4 cup Coconut Flakes
  10. 1/2 t of Cinnamon
Instructions
  1. Combine all ingredients in a mixing bowl. If mixture is too thick, thin with a bit of water.
  2. Spoon mixture onto a hot griddle.
  3. Cook ~2 minutes on one side, flip and cook ~2 minutes on the other side.
  4. Serve hot with bananas, coconut flakes, and coconut peanut butter or other desired toppings.
THRIVEfitt Life http://thrivefittlife.com/

Stuffed Banana Bread Protein Muffins

I love muffins. And coffee.

I really really REALLY love coffee.

I could drink it all the time. Black. Nothing added. Just coffee in its purest form.

But I digress. This post is about protein muffins. Basically a staple in my busy life. They are filling, great for on-the-go, and well, they go excellently with coffee.

I adapted this recipe from Nutritionist in the Kitch. If you haven’t visited her website, go check it out! Chrystal has some great recipe ideas over there! I haven’t made anything that I haven’t loved from her.

These muffins have three of my favorite things:almond butter, bananas, and coconut oil! They are also packed with protein and are gluten free!!! What more could you want?????? 

As with all good banana bread, you need REALLY ripe bananas. The more ripe, the better!

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After mashing those bananas, I add melted coconut oil, vanilla, the dry ingredients, applesauce, and protein powder. After gently mixing it all together, I am ready to construct these delicious little protein power packs.

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I spray my muffin tins with coconut oil cooking spray and then fill the cups slightly less than half full with muffin batter.

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I then take my almond butter and put about a half teaspoon on the batter in each muffin cup.

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I top off the batter in each cup, filling it up to the top.

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The muffins are ready to bake at 350 for about 25-30 minutes, until golden brown and a tester comes clean.

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These muffins are great hot or cold. The higher protein content and healthy fats keep you full for longer and make a great post workout snack. Oh, and they are also great with coffee.

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But all things are good with coffee. :-) 

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stuffedbananabreadmuffins