These pancakes have been one of my go-to breakfasts for myself and my toddler since she was about 7 months old. Not only are they delicious, but they’re packed with healthy fats and protein to keep you satiated until lunchtime, along with fat-soluble vitamins A, D and K2.
About once a week, I splurge and top my pancakes with this blueberry-maple topping. It tastes divine and helps me keep my sugar intake down by using just one tablespoon of maple syrup instead of the five I would normally drown my pancakes in!
Makes 1 serving
- 3 pastured egg yolks
- 1 banana (fair-trade, if possible)
- 1/8-1/4 cup shredded, unsweetened coconut
- dash of cinnamon
- 1 tbsp. grass-fed butter
Put the banana in a bowl and mash thoroughly with a fork. Beat in the 3 eggs. Add shredded coconut and cinnamon and mix with the fork. This will make a slightly lumpy batter. If you prefer a smoother batter, blend all pancake ingredients in a food processor. Melt 1 tbsp. butter in a pan (I love this one) over medium-low heat. Once butter is melted, scoop pancake batter onto pan (1/4 cup for each pancake works well). Cook pancakes for 4 about minutes on each side (NOTE: Timing and heat may need to be adjusted for your particular pan and stovetop.)
- 3/4 cup of organic blueberries (frozen or fresh)
- 1 tbsp. maple syrup
- 1 tbsp. grass-fed butter (optional)
Combine blueberries and maple syrup in a pot over medium heat. Cook for 8 minutes, mashing blueberries every couple of minutes with a wooden spoon. About half of the blueberries should be cooked/smashed into liquid and half should be intact. If a buttery topping is desired, add 1 tbsp. grass-fed butter to your topping and turn the heat down to low for 2-3 minutes until butter is melted. Pour topping onto pancakes and enjoy!