Hi friends! Happy Wednesday! I have to tell ya that I’ve had some pretty yummy things lately (if I do say so myself). Thanks, as always, to the lovely Jenn for hosting this foodie party.
So it’s no secret that I like breakfast. Like a lot. And like pancakes for that matter. Like a lot. And we can’t forget about bananas and peanut butter. So yeah. Basically this recipe is my foodie heaven. I posted the recipe on Instagram but it’s just so delicious (and easy obvs) so I had to share it on da blog: coconut banana pancake.
Coconut flour is my favorite flour to use for pancakes; it makes them so fluffy!
Coconut Banana Pancake
- 1/2 a banana, mashed
- 1 egg
- 2 tbsp liquid egg whites
- 1 tbsp coconut flour
1. Combine all ingredients together in a medium bowl.
2. Heat and grease (I used cooking spray) a small pan over medium hight heat.
3. Pour batter into the pan.
4. After about 3 minutes (until the underside is golden brown) flip pancake.
5. After about 2 minutes (yup golden brown) remove from pan, top with rest of banana and PB… or whatever else your heart desires… and enjoy!
Per serving (entire recipe with rest of banana and 1 tbsp of PB): 320 calories, 34g carbs, 17g protein, 14g fat aka good fat, 17g sugar aka natural sugar (via MyFitnessPal)
Okay now back to the rest of my eats as of late:
On yoga mornings, I bring breakfast to work… thus the tupperware. Overnight oats is my go-to make ahead breaky. In this mix: rolled oats, almond milk, slivered almonds, almond butter, raisins… all topped off with some freshly picked raspberries — grabbed some of the last berries when Davida and I went apple picking. It aint pretty but it’s tasty.
Another tupperware-breakfast-at-my-desk… idea courtesy of Lucie… eggy oats (egg whites scrambled with cinnamon and rolled oats) plus kabocha topped with almond butter. I just reheated it in the morning. Actually amazing.
Okay onto some lunchtime eats: I’ve been packing this tomato lentil soup [recipe] — it’s so hearty and comforting. [photo was taken pre-tupperware]
But I did enjoy a lunch out of the office recently at one of my favorite places: Aroma. They have amazing sandwiches, salads and soups. I got the chopped salad (cucumber, carrot and tomato) and added grilled chicken.
Cinnamon cocoa almonds and pears/apples have been making regular snack appearances.
Such an under-rated yet amazing snack… ants on a log (aka raisins with PB on celery) and yes I even used crunchy PB!
And I officially killed my Trader Joe’s trail mix bag… thank you Emmy’s.
This was seriously the best dinner I’ve made in awhile and it was ready in 30 minutes. Boom. Baked salmon [recipe] with balsamic glazed brussel sprouts and roasted kabocha.
I’ve also been devouring this bean and sweet potato stew I whipped up as part of my food prep this weekend… I totally winged it but it turned out to be delicious! It’s warm, filling, and a great make-ahead meal… just prep and re-heat. That’s what I’ve been doing because who really wants to cook post-9-to-5?
Questions of the day…
On a scale of 1 to 10 (10 being the best!) how much do you love pancakes?
Tell us something yummy you’ve eaten lately!
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