When you become a mom, obviously all of a sudden you have these new responsibilities and decisions to make for this person who is dependent on you. When it comes to your child’s nutrition, there’s no doubt you want them to be as healthy as possible. When it came time for Reese to start eating solids, I wanted to find the right balance of nutrition for her. In the last 6 years I have been pretty strict with my diet and believe that eating AND avoiding the right foods can be a great prevention of disease. There are so many things out of our control but this is one thing we do have control over. We choose what goes into our body. Although I have switched from a strict paleo diet to a more flexible eating program, I am still very conscious of what goes into my body and still keep my diet very clean. I keep that same mentality as best I can when feeding Reese. As a kid I got to have all the goodies – pancakes, waffles, french toast. We also had the healthy stuff too, eggs and oatmeal the majority of the time, but pancake day was my favorite…especially when we got them for a special dinner. Who doesn’t love breakfast for dinner? Anyways, my point is that I don’t want to be that food Nazi mom whose kid never gets “the good stuff.” I’m just trying to set Reese up with such tasty clean alternatives that she won’t feel deprived and will still feel like she’s getting the good stuff. And if she goes to Nonnie and Papa’s house and they give her real pancakes for dinner, so be it. But for now, she’s getting these simple and amazing banana pancakes I made up one morning because I was out of everything else! They were so good that I now make them in adult size 🙂
There are so many recipes out there for pancakes but these truly are easy, grain-free and flexible. And take like no time to make.
For those on a flexible eating program, the macros for one serving (2 4-inch pancakes) are:
170 Calories – 14C / 11F / 6.5P
Paleo Banana Pancakes
1 Medium Banana – Mashed
1/2 cup Blanched Almond Flour
1/4 cup Unsweetened Almond Milk
1/2 tsp. Vanilla
1/4 tsp. Baking Powder
Pinch of Salt
Optional: Add blueberries, chopped strawberries or walnuts to your batter if desired!
Directions: In a mixing bowl, mash one banana until mostly smooth. Add egg, almond milk and vanilla and combine. In a separate small bowl, mix the almond flour, salt and baking powder. Add dry ingredients to wet mixture and combine thoroughly until smooth. If you feel like your batter is too thick add a small amount of almond milk until thinner. If you feel like your batter is too thin add a small amount of almond flour until thicker. If you are adding fruit or nuts, do so now.
Spray a large skillet or griddle with non-stick spray. Pour batter into approximately 4 inch pancakes. Wait until you see the edges of the pancake firm up before flipping. Cooking on the second side will take less time!
Top with fruit, grass-fed butter, syrup or eat plain!