This is our all time favorite breakfast around here, in fact we could eat these for breakfast, lunch and dinner (and sometimes we have). I got the original recipe from The Unconventional Kitchen, one of my favorite whole foods blogs, but I tweaked it up a bit, I can never leave anything alone. If you want an appetizing picture of stacked banana pancakes, drizzling with peanut butter syrup and looking perfect and delicious, you'll have to go over and visit her site. This is all I got, with my busy mornings.
The Recipe
Place all the dry ingredients into a large bowl.
1 3/4 cup breakfast flour
1/4 cup veggie powder (I use carrot or yam) or just add another 1/4 cup of breakfast flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon Real salt
1 3/4 cup breakfast flour
1/4 cup veggie powder (I use carrot or yam) or just add another 1/4 cup of breakfast flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon Real salt
Place the "wet" ingredient in a blender and blend until smooth.
2 cups buttermilk or kefir
1 teaspoon vanilla
3 Tablespoon coconut oil (I keep mine in a glass pint jar and place in a pan of hot water to melt)
2 eggs
2 bananas
2 cups buttermilk or kefir
1 teaspoon vanilla
3 Tablespoon coconut oil (I keep mine in a glass pint jar and place in a pan of hot water to melt)
2 eggs
2 bananas
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Pour the liquid mixture into the dry ingredients and stir until combined. Stir in 1/2 cup of chocolate chips.
Serve with Peanut Butter Syrup - this is a must and what makes them so yummy! Desi's recipe calls for 1 cup of pure maple syrup and 1/2 cup of peanut butter. I'm very stingy with my syrup though so I just put some peanut butter in a bowl, pour in some maple syrup until it looks like enough to sweeten it a bit, then stir it up pretty good. It is thicker than the original recipe but we love it and I can save that precious maple syrup for other treaties.
Shared on: Required Ingredient.
