We have been working towards a more healthy lifestyle for some time now, so much so that I’m even picking up a kettle bell on a regular basis! For the most part we already eat pretty well but I make a lot of high wheat foods. Hubby and I decided to try and cut the delicious wheat back. I love pasta and bread and for the people around me, I didn’t want to cut wheat out totally (nobody needs that).
This past fall I came across a cook book called Practical Paleo and I haven’t looked back. Now, I must say that we are not paleo 100% but we do our best. I love this cook book and have made many of the recipes. With the food change and the working out more we have dropped a combined weight of 25lbs! Boo-yah! I’m proud to say that I’m skinnier than the day I got married. Haha!
I’m enjoying the challenge of paleo cooking because we are a nut and shellfish-free house due to Hubby’s allergies. Paleo has a lot of both so it’s been fun trying to find and figure out what will work.
I had no plans for dinner tonight, which is never a good thing because pasta is normally the easiest option. Then right before leaving work, I commented on not knowing what to make for dinner and a co-worker suggested breakfast. PANCAKES! I love make and eating breakfast, really who doesn’t?
Pancakes it is and was! Based on the cookbook and my readings about paleo I was able to come up with this recipe.
Ingredients (serves two):
2T sesame seed butter (any nut butter will work)
1T unsweetened coconut flakes
1T ground flax seeds
1T hemp seeds
1/4t baking soda
Enough coconut oil to oil the pan
I would have added a little cinnamon but we didn’t have any
Mash up the bananas and add all other ingredients.
|I wiped mine in the blender just to make sure it was all smoothed out.|
Oil the pan and get it hot for the cakes. Due to the runnyness of the batter I decided to make them small (1T each) to be able to flip them over.
I served them with a mixed berry maple sauce and a little more coconut on top.
Were they ever good!