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/

Almond Meal Pancakes with Goat Cheese and Raspberry Wine Sauce

Hello September! Bring on the breakfast posts in honor of National Breakfast Month!!!!

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Lately it seems that all things fall have been popping up everywhere! Pumpkin Spice Lattes, plaid, apple cider, hay bales, pumpkins…. I AM SO READY!!!! I love fall weather. Its the perfect workout weather. Its sweater weather. And its beautiful! All those leaves changing colors paint such a magnificent canvas. AHHH….*SIGH*.

But alas, the weather decided it was NOT time for fall yet. 90’s and humidity you could cut a knife with….

And so the humidity dulled my excitement for fall. How can I eat pumpkin pancakes when I start sweating just walking to my car from the grocery store??? I can’t. And especially not when I bought fresh raspberries!!! (There was a sale. A GREAT sale).

With a little help from my favorite kitchen companion, The Flavor Bible, I came up with Almond Meal Pancakes with Goat Cheese and Raspberry Wine Sauce.

These sound pretty fancy. They really aren’t. In fact, they are pretty easy. I used half of a gluten free pancake mix by Hodgson Mill and half almond meal for my “flour” base.  I added a teaspoon of baking powder and two tablespoons of chia seeds. Side note: I LOVE chia seeds. Obsessed.

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I added an egg and coconut oil to the dry mixture.

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The final ingredient was almond coconut milk. I used the same blend that I used to make the Cherry Mango Fro-tein Shake. (Note that after I let the mixture sit for a few minutes, I had to add a bit of water to thin the mixture).

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After mixed all together, I poured small amounts of the batter on a hot, coconut oil greased cast iron griddle.  I added a few sprinkles of goat cheese to the top of the pancakes. image

After the bubbles appeared, I flipped the pancakes over until they finished cooking for about 3-4 minutes.

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While I was waiting for the pancakes to cook, I added about 1/3 cup red wine to a sauce pan with about a cup of fresh raspberries. I boiled the mixture for about 5 minutes. After turning off the stove, I added 2 T of chia seeds to thicken the sauce.

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I served the pancakes with some maple syrup drizzled on top and the raspberry wine sauce.  It was the perfect sweetness for me. However, if you prefer more sweetness, I would add a tablespoon of sugar or honey to the actual pancakes.

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Breakfast for dinner

YUMMMMMMM!!!!

YUMMMMMMM!!!!

 

Happy Breakfasting!!!!! :-)

-A