This morning I wanted pancakes, so I made them. Tadaaa!
Why did I call them golden protein pancakes? Because look at them and tell me you don't hear angelic choirs of angels singing...
For real though I needed to go to the grocery store, but I had just finished leg day and I was too hungry to and the only things I had to top these with were in the golden color palette. I was actually impressed with my success in the topping department on the taste scale for having very few options. Anywho, time for you to give these a try.
How I did it: 1. Heated a cast iron frying pan over low-to-medium heat. 2. Meanwhile mixed together eggs, cinnamon, oat milk, almond flour and protein powder until uniform. 3. Coated frying pan with ghee to prevent sticking and ruining the pancakes. 4. Proceeded with normal pancake-making procedure: pour batter into pan, flip when ready, remove from pan, repeat until all batter is gone.
Ever since the birth of whollybanAnna, C has said to me "you HAVE to come up with a signature whollybananna bread recipe." Thus, this recipe was born. After much trial and error I give you my take on banana bread- natural, delicious and nutritious!
What I used: 5 eggs 1 teaspoon apple cider vinegar 1 teaspoon baking soda 3 ripe bananas 3/4 cup coconut flour 1/2 cup + 1 tbsp cup grated carrots 2 tsp vanilla pinch of Himalayan salt 1 tsp + a dash of cinnamon & ginger
What I did: 1. Preheat oven to 350 degrees Fahrenheit. 2. Mash bananas in mixing bowl. 3. Add eggs, ACV, baking soda, coconut flour, vanilla & spices to the bananas. 4. Mix using KitchenAid mixer or handheld/electric mixer until mixture is even. 5. With a fork fold in 1/2 cup grated carrots. 6. Line a loaf pan with parchment paper and transfer the batter to the pan. 7. Place in oven and cook for 45-50 minutes. 8. Remove from the oven, let cool, and enjoy for the a mouth watering snack or breakfast!
Tip: could easily be made into dessert...cream cheese frosting...vanilla ice cream...whipped cream...developments to come!
Until then happy nomming! xoxo
Yield: 1 loaf of my signature whollybanAnna Bread, spread the word!
What I used: 12 eggs 1 red bell pepper diced 3 cups chopped kale 1 cup chopped green scallions salt & pepper to taste coconut oil What I did: 1. Preheat oven to 350 degrees Fahrenheit. 2. Wash kale, pepper, and scallions, then chop into small pieces/leaves. 3. Grease muffin tin with coconut oil (I used a larger tin with 6 muffin molds, can easily make in smaller tin with 12 muffin molds). 4. Place an even amount of chopped red pepper, kale and scallions in the base of each muffin mold. 5. In a mixing bowl whisk together all 12 eggs. Add salt & pepper to taste. Whisk thoroughly. 6. Pour an even amount of egg into each mold over the veggies. 7. Place in oven, bake about 30-35 minutes, or until tops of muffins are no longer liquid. 8. Remove, let cool, and store in air-tight container or baggie for easy on-the-go breakfasts.
Yield: 6 muffins ~ 2 eggs each OR 12 muffins ~ 1 egg each depending on size of muffin tin
What I used: 3/4 cup buckwheat flour 1/3 cup coconut flour 1 tsp nutmeg 1 tsp cinnamon 1 tsp salt 2 tbsp cocoa powder 2 bananas 2 eggs 1 pear 1/2 cup almond milk 1/4 cup walnuts crushed
What I did: 1. Preheat oven to 375 degrees Fahrenheit. 2. In large mixing bowl mix together dry ingredients: buckwheat flour, coconut flour, nutmeg, cinnamon, cocoa & salt. 3. In smaller bowl, mash bananas & mix in eggs and almond milk until smooth consistency 4. Fold wet into dry ingredients adding 1/2 of the walnuts to the batter. 5. Line loaf pan with parchment paper and transfer bread mixture from bowl. Top with sliced pear and remaining walnuts. 6. Bake for 30 minutes or until a knife through the center comes out clean.
What I used: 1 egg 1 banana 1 tbsp coconut milk 1 tbsp cocoa powder 3 tbsp hazelnut flour
What I did: 1. Mash banana with fork and whisk together with egg and coconut milk. 2. In separate bowl, mix cocoa and hazelnut flour. 3. Fold wet ingredients into dry mixture. 4. Oil pancake skillet with coconut oil, then scoop batter into pan according to desired size (the smaller the easier to flip!). 5. Place small dab of almond butter in the center of the pancake, then completely cover with batter.
Proceed to cook like ordinary pancakes, making sure to wait long enough before flipping! Customize with your favorite toppings! Pictured here: hazelnuts and drizzled almond butter.