(Coconut Banana Sunrise. Top pancakes with sautéed sliced bananas in coconut oil and honey, then top with coconut and maple syrup!)
Sundays are for sleeping in (as much as a toddler allows!!), lazy mornings full of bed-head, pjs, a full pot of coffee (not just a tassimo single serve, microwaved eight times before it’s finished!!), and usually pancakes!!
(Apple Cinnamon Stack. Pancakes topped with vanilla apple pie filling and maple syrup.)
Here’s my recipe for hearty, protein-rich pancakes that can be customized so many ways! I always make a full batch and freeze the leftovers for quick breakfast reheats through the week!
1 cup flour
3 tbsp flax (ground in my bullet)
3 tbsp quinoa (ground in my bullet)
3/4 cup slow cooking oats
1 scoop vanilla protein powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup melted butter
1 1/2 cup milk
spice blend of your choice (today I used 1/4 tsp ginger, 1 1/2 tsp cinnamon, punch of ground clove, & 1/4 tsp freshly grated nutmeg)
Mix it all up and let sit for 15-20 mins. It will thicken as it sits. Scoop onto a buttered griddle (I use my largest cookie/icecream scoop), flip once bubbles start to form around the edges and cook until golden brown and puffy!