Hello lovelies! Do you look forward to breakfast like I do?
Every time I wake up, all I think about is food! You see, I’m not the midnight snack kind of girl because as you probably know, waking up to a bloated stomach and swollen eye bags is not a wonderful start to anyone’s day.
Although I usually don’t snack after dinner, I do often have a nice cup of tea while I watch an episode of House of Cards or while I read in bed. This way, it allows my body ample time to digest the food I’ve eaten before I hit the sack.
Yesterday morning, I woke up hungry for pancakes and I wanted to do a quick and easy recipe that could satiate my hunger right away.
This is my go-to breakfast whenever I want something substantial but not too filling. It’s extremely easy to make, made of whole grain flours which has a lot of FIBER, and course, it’s delicious!
Oh, and for domestic goddesses, this is HUSBAND- APPROVED! 🙂
Let’s do this!
You will need:
- 1 large ripe banana
- handful of frozen/ fresh organic blueberries
- 1/4 cup almond milk
- 1 tbsp oil (coconut oil/ rapeseed oil)
- 1/4 cup + 3 tbsp. self- raising gluten free flour (the combination of flour I used were rice, maize, tapioca, and buckwheat flour)
Note: If you can’t find self raising gluten free flour, you can just add 1 1/2 tsp. of baking powder/ baking soda for that extra fluff 🙂
Mash banana to form a paste like consistency.
Add flour, almond milk, and oil. Mix with a fork or a spatula. You can add more almond milk if you want to thin out the batter. Add blueberries to the batter but don’t over mix. Heat a ceramic pan/ skillet and coat with coconut oil. Add batter and cook until bubbly on top. Flip and cook until it’s golden on the bottom. Drizzle with maple syrup and garnish with your favorite fruit!