I’m currently doing the Whole30 eating plan. It’s not that different from how I’ve been eating overall, but there are definitely some key differences. No dairy, no alcohol, no artificial sweetener. That means my beloved cream cheese pancakes would be out for a month. Sigh. On the bright side, I get to eat more fruit than I was before, and where I live the summer produce is nothing short of exquisite. And I’m not as hungry as I had been the past few weeks. Not that I was ever really starving but I’m basically forcing myself to eat these past few days.
Anywho, I kind of jumped into this Whole30 without a lot of prep work. I’ll never be able to throw out all the bad food in my house due to a roommate and a husband who literally would starve to death if he didn’t have pasta and cheese. We all know that you can eat enough calories and still be malnourished, but I’m too young into my marriage to nag another adult about what he eats. So my cupboards and fridge will remain full of chips, cookies, crackers, soda, donuts, and beer, and I just have to navigate my way around those things. Oh and ice cream. And pop tarts. And candy and chocolate. Le sigh…
I should have done better about planning my meals and making sure there was good food in the house. But this morning, there I was, out of bacon, out of almond butter, and out of coconut oil. I just wanted some banana pancakes! I can resist all the other crap in this house but when I’m tired and need breakfast, I don’t like to be f$&ked with. And yes. Not having almond butter was the equivalent of being f$&ked with. I don’t even have almonds to make homemade almond butter. First world problems I realize, but stay with me here. I still wanted pancakes. And I wanted to change the 3 ingredient recipe that’s out there bc I think the ratios are all wrong. 2 bananas to 1 egg? Who are we kidding here? That is not a protein packed breakfast. That is a sugar coma waiting to happen. So I knew I wanted to do 2 eggs to 1 banana. That’s still a lot of sugar for someone who is used to eating under 30 g of carbs a day, but it’s a bit more balanced. Instead of almond butter I used almond flour, and added a spoonful of the thick, fatty, gloriously separated coconut milk that I had in my fridge.
I realize most people don’t have almond flour or separated coconut milk just chillin in their fridge. So for everyone else you could use any nut butter, or the flour of your choice to thicken the batter if you omit the nut butter.
Here’s what I used, the results were great!
2 large eggs
Almond flour to thicken (about a heaping tablespoon)
1 tablespoon coconut milk (the top part that separates in the fridge)
Cinnamon and vanilla extract to taste
Throw everything into a magic bullet (or equivalent) and whirl away.
Pour onto a griddle. I like to make these the size of silver dollars.
Love these!! Peace be with y’all!!