hey there. it’s been some time since i last blogged. it’s been an exciting and crazy time for me and my family these past few month and blogging had to take a bit of a backseat, but i’m back and feeling inspired to share some great new recipes and also some VERY exciting things i have been working on. stay tuned!
in the meantime, i wanted to share this fabulous recipe i recently tried. we were on a family trip to miami and during a visit to a dear friend she brought out a platter of the cutest little pancakes i ever did see- after one bite, i was smitten. then after hearing the ingredients, i was really in love!
one of the perks of being known as somewhat of a “healthy foodie” among my peers is that everyone is constantly telling me about their adventures in healthy eating. i love hearing about people’s “aha” moments when it comes to eating clean and exploring new and delicious foods. i’m so happy my friend introduced me to these because we’ve got lots of new gluten and dairy sensitivities that i am trying to work around at home (will get into that in some future posts) and this is a perfect simple g-free, dairy free, superfood infused breakfast item that will definitely be added to the repertoire. i made them extra extra thin (crepe-like) and mini (for fun).
and so without further adieu:
SUPERFOOD FLOURLESS MINI-CREPES
4 large organic eggs
2 ripe bananas
2 TBSPN almond butter or sunflower seed butter
2 TBSPN coconut oil
3 TBSPN chia seeds
in a large mixing bowl smash the banana until an almost liquid-y texture is achieved. crack in the eggs and whisk them with the banana using a wire whisk. one by one add the rest of the ingredients whisking the whole way through to maintain a smooth texture with no lumps. let the mixture sit for 15/20 minutes in order to allow the chia to do its job. since chia is a gelling agent the seeds begin the puff up and act almost like oil gelling everything together!
spray a large pan with coconut oil spray (my latest obsession from trader joe’s) and slowly pour in small dollops of the mixture around the pan creating mini and extra thin crepe like pancakes. leave them in for 2/3 minutes on the first side and less than one minute on the other side for a perfect golden brown color.
feel free to add in mini chocolate chips, shredded coconut or even frozen blueberries, or serve crepe-style with nutella, almond butter or even apple sauce.
the reason that this recipe excites me is because it has a little bit of a lot of good things. protein (from the eggs and nut butter), omega 3’s (from the chia), potassium (from the banana), and essential fats (from the coconut oil). please refer to the hyperlinks for the benefits of each of these superfoods as noted in prior posts.
oh…and did i mention it’s kosher for passover? how apropos? that’s the g-free part by the way- no FLOUR- yay passover! (sorta..)
can you believe it’s that time of year again?
a great opportunity to clean out our homes and re-organize our lives for spring. every year i clean out my pantries with the intention of bringing in only healthy, clean foods after the holiday is over. a great time to rid our homes and bodies of non organic foods, GMO’s and the rest of the processed junk that lingers close by all year long.
i am looking forward to blogging more frequently.
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