I hope everyone had a fantastic Christmas yesterday! Today we’re starting Monday off right and incorporating a healthy recipe for breakfast, Banana Egg Pancakes! Who doesn’t love pancakes for breakfast? Growing up, they were my absolute favorite. I learned to cook at a young age and pancakes were one of the first things I learned to make. I would even come home from school and make them for an afternoon snack, sometimes.
Let’s talk about the pancakes for today. You might notice by the title, these aren’t your average pancakes. These are dairy free, grain free and sugar free. Before that totally scares you off, let me just say, these pancakes are really delicious. They’re full of all the good stuff and none of the bad. Let’s be honest, the texture isn’t like a flour pancake, but if you’re craving pancakes, these are a really tasty, protein packed alternative.
If you’re resolving to a new year of heath, you’ve come to the right spot. For the next month, I’m teaming up with my bestie, Brooke Webb, from KBStyled to bring you some healthy, Whole30-ish recipes to kick off the new year on the right foot.
Last year, Brooke challenged herself to the Whole 30 program and did so well on it, she has made it part of her everyday life. Of course, she indulges now and then, but Whole30 has become a baseline way of eating for her. I was super inspired by her progress and decided to try it for myself over the summer. I was slightly worried, because they encourage a lot of lean protein from animal sources and I genuinely believe I was born to be a vegetarian because meat just isn’t my jam. Never has been. However, I figured out ways to get protein in and believe it or not, sailed through the Whole30 program with flying colors and honestly loved every minute of it.
When I did Whole30, I was in a major food rut. I wasn’t cooking much for the blog and therefore, not cooking for myself either. I was in a bad habit of running out to grab something from a restaurant because it was easier than cooking and having mounds of leftovers that probably weren’t going to get eaten. I was feeling like absolute crap. My body was screaming at me with almost daily headaches, over the top fatigue and a general lack of motivation in almost every area of my life. Job, friends, family, you name it, I just wanted no participation in anything life had to offer. I made myself commit to 30 days. I read the Whole30 book and followed it to a T and ended the program feeling better (and a little lighter) than I had in a couple years. If you’re considering the program, I’ll highly suggest you read it. Not only did it provide you with the reasoning behind what the authors were asking of you for the next 30 days, the humor cracked me up! They definitely keep it light and fun-loving and let me just say, in the first couple of weeks when it’s easy to loose your humor, you’ll appreciate theirs to help put things in perspective.
Now, I’m a rule follower. Not sure if ya’ll know that about me or not, but if you give me guidelines to follow, my OCD kicks in and will under NO circumstance, color outside the lines. I say that to explain that some of the recipes we’re going to share with you over the next month do color outside the lines a teensy bit under the Whole30 program. But, as the book explains, we’re all adults and we can make our own decisions. They do say, don’t eat a pancake. Even if the ingredients are Whole30 compliant, don’t eat it. The reason? They’re trying to get you to change the way you look at food and how certain foods trigger senses in your brain. After completing the program, I see now why they ask you to eliminate foods that mimic something different. It really does change patterns. However, today, we’re eating pancakes. Ignore the fact that we’re going against the grain on day one. ha!
What I loved about Whole30 is that it gave me a new appreciation for cooking. I looked forward to getting creative in the kitchen and making some of the recipes in the Whole30 cookbook, but also creating a few recipes of my own, which I’ll be sharing throughout January to give you some inspiration. I looked forward to the routine of meal planning, shopping and prepping. It was sort of like a form of meditation for a month. I loved making everything from scratch and finding ways to make healthy dishes taste like you’re being indulgent. When I looked back at the end of the 30 days, it was hard to believe that not once did I feel the need to cheat, because I ate really darn good. I was totally inspired to share some of the food I made because I thought it might help inspire some of you all to try out the program if you could be convinced you wouldn’t miss out on anything delicious and your family would have no clue you’re adhering to a program that eliminates quite a few foods.
Are you ready to give it a whirl? I’m jumping back on the wagon because my sister is getting married in April and I’d like to look as good as I possibly can in my bridesmaid dress. So, stick around and keep checking back for more recipe ideas to help keep you on track for the next 30 days.
Banana Egg PancakesSERVES 2 PrintDownload
- 4 eggs
- 2 bananas
- 3 Tbsps of Almond or Coconut Flour
- 1 tsp of vanilla or 1 vanilla bean
- 1/2 tsp of cinnamon
- dash of salt
- 1 cup of frozen mixed berries
- 1/2 cup of fresh mixed berries
- coconut oil
- In a small saucepan or skillet, heat up 1 tsp of coconut oil to medium low heat.
- Add the frozen berries and cook until they berries are thawed and soft. Slightly mash them to create a sauce.
- While the berries are cooking, add the eggs, banana, almond flour, vanilla, cinnamon and dash of salt to a blender. Blend until everything is combined and creates a "batter."
- In a medium sized skillet, heat 1 tsp of coconut oil to medium heat. Pour in some batter and cook the pancake for about 2 minutes on one side, flip and cook for another 2 minutes on the other side. Transfer to a plate and continue cooking the batter, greasing the pan as needed with more coconut oil.
- To serve the pancakes, spread a little almond butter between each pancake. The heat with melt the almond butter slightly. Top with about half of the berry mixture and then add some fresh berries on the side.