The best! I do 1/2c of the flour as oat flour instead of almond flour. Good without the bananas on top. Good with walnuts!
- 2 large bananas, mashed
- 1⁄2 cup (120 ml) pumpkin puree
- 5 large eggs
- 1⁄2 cup (125 grams) almond butter
- 1⁄4 cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
- 1⁄2 cup (75 grams) coconut flour
- 2 tablespoons Primal Palate Pumpkin Pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of fine-grain sea salt
- maple syrup, for serving
- Preheat the waffle iron.
- Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
- Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid). Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.
In fact maybe my favorite of all pancake recipes, yum!
Did half spelt flour, did whole milk because that’s what we had, did half the amount of sugar and made it brown sugar instead of regular
Fantastic with addition of sliced banana in pancake
Delicious fall breakfast!
- 3 Eggs
- 1 cup Cooking Oil
- 2 cup Sugar (1.5 is probably fine)
- 2 tsp Vanilla
- 3 cup Flour (I use whole wheat!)
- 1 tsp Salt
- 2 tsp Cinnamon
- 2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 cup Grated Raw Zucchini (squeeze out most moisture)
- Beat Eggs until foamy. Add oil, sugar and vanilla. Mix well.
- Sift together the flour, salt, cinnamon, baking soda and baking powder
- Add zucchini to egg mixture and blend well.
- Add flour mixture to wet ingredients. Mix well.
- (Optional) Fold 1/2 cup chopped walnuts into batter
- Pour into well-greased loaf pan(s). Makes 2 9x5x3
- Bake at 325 for 75 minutes. Can freeze after cools.
- *325 for 60 mins for mini loaves
Super delicious! Great with added cinnamon and chopped up apple!
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla
- 1 TBS honey
- 2 TBS melted butter
- 2 eggs
- 1-3/4 cups milk
In a large bowl whisk together the flour, baking powder, baking soda, and salt until mixed well.
In a small bowl, light beat the eggs, vanilla, honey, and melted butter.
Add egg mixture to dry ingredients and stir.
Add milk and mix well, but do not over-mix.
To cook pancakes:
Preheat griddle to 325 degrees and melt enough butter to cover cooking surface.
Spoon batter onto griddle and allow to cook for a few minutes until slightly bubbly on top and then flip. Cook for a few more minutes.
Serve with butter and warm maple syrup.
YUM! So refreshing and loaded with nutrients Recipe from the Living Juices but on Koh Tao, Thailand!
Chop up all the fruit, then combine everything in a bowl:
- Banana, sliced
- Some watermelon
- Some apple
- 1/4 cup muesli
- Sliced almonds or any other nut
- Pepita seeds and/or sunflower seeds
- 1 Tbsp dried gogi berries
- ~1/4 cup coconut milk
- Sprinkle of dried unsweetened coconut flakes
Of course you can add or subtract and fruit depending on what’s in season!
- 2 large eggs
- 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
- ¼ cup oil (I used melted butter)
- 1 tablespoon honey
- ½ teaspoon ground cinnamon (We prefer fresh)
- ¼ teaspoon baking soda
- 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- Warmed 100% pure maple syrup for serving
- Fresh fruit for serving
- Preheat your waffle iron.
- In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
- Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
- When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
- Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!
- 1 1/2 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup mashed ripe banana (about 2-3 bananas)
- 2 Tbsp honey
- 3 tsp Brown Sugar
- 1/3 cup nonfat vanilla greek yogurt
- 1 tablespoon olive oil
- 1 1/2 teaspoons vanilla
- 2 1/2 tablespoons unsweetened vanilla almond milk
- 1 egg
- 1 egg white
- Preheat oven to 325 degrees F. Grease a 8×4 or 9×5 loaf pan with cooking spray.
- In a large bowl, whisk together flour, baking powder,baking soda, and salt; set aside.
- In a large mixing bowl, combine mashed banana, honey, brown sugar, greek yogurt, olive oil, almond milk and vanilla and beat on low until smooth in consistency. Add in the egg and egg white and beat again until well combined, about 1 minute. Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix!
- Spoon all of the batter into the greased loaf pan. Bake at 325 degrees for 45-60 minutes or until a tester inserted into middle of the bread comes out clean. The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes. Also, don’t fear the golden crust! The bread may look done on the outside, but the inside is what’s important — you don’t want a gooey bread.
- Once a tester inserted into the bread comes out clean, cool for 10 minutes in pan on wire rack, then remove from pan gently and cool completely on wire rack. Cut into 12 slices and enjoy!