We’ve been these eating flourless banana pancakes for years now, but since having a baby, these delicious, protein-packed puppies have become a weekly mainstay in our house. They take just a few minutes to make, so they’re just as perfect for busy mornings as they are for long weekend breakfasts. With just three ingredients, these pancakes are the epitome of clean, easy cooking. Plus, no added sugar or flour makes them paleo, gluten-free, etc. etc. etc. — pretty much great for any diet. And they’re a great alternative to the sugary, refined carbs of traditional pancakes.
Though I used to make a more complicated version (see my Flourless Blueberry Coconut Pancakes), now, we just opt for a pared down version. I make little silver-dollar sized pancakes for my toddler and regular sized pancakes for us.
The key to getting them to puff up is using a super hot pan — I use my trusty cast iron.
French toast is one of my favorite comfort foods, so I’ve been determined to make it healthier, especially before I get little M obsessed with it too.
The best and easiest way to make healthy french toast is changing the kind of bread you use. I like to use sprouted, whole grain bread instead of the typical crappy white bread, which instantly makes it a healthier, fibrous breakfast, instead of a high glycemic sugar bomb for the body.
The other healthy modifications include omitting sugar or maple syrup, and using peanut butter and fruit instead! Peanut butter is naturally sweet, and makes this yummy french toast even higher in protein, which is great. If you need even more sweetness in the batter, you can mash up a banana and mix it in, but I personally find that the peanut butter plus some added berries when serving makes the french toast sweet enough, and I can feel good about serving it to my toddler.