With Mother’s Day this Sunday, if you’re like me, you’ve probably been scouting around for brunch ideas. I don’t make pancakes very often (we’re a family of waffle-eaters), so when I do make pancakes, they always feel like a special treat.
Special occasion or not, these pancakes are special in their own right.
Now, normally pancakes sit like lead in my stomach (strangely, not so with waffles, so I guess that explains that), but instead of being heavy with gluten and sugar, these pancakes are rich with protein and fiber, and subtly sweetened with banana. Cinnamon and vanilla combine here to make these reminiscent of coffee cake.
As always with pancakes, you can go as crazy as you want with the toppings. I kept it relatively simple with grass-fed butter, a drizzle of honey, and a sprinkle of flaked coconut and walnuts. Cashew “Cream” is another good topping idea, adding rich velvety texture and a touch of elegance (not to mention more protein!).
Go ahead and make these for brunch next time something special comes up…I think mom would love them on Sunday. And if it’s not a special occasion, I think these are healthy enough for a regular weekday breakfast. I kept the batch small (two-serving) because it’s easy to adjust up…and if you’re cooking for just you, no worries, there won’t be a ton of leftovers.
Happy Mother’s Day to all the moms and moms-to-be. xoxo
- Yields: 2 servings
- Serving size: 1/2 of recipe
- Calories: 298
- Fat: 14
- Saturated fat: 10
- Trans fat: 0
- Carbohydrates: 28
- Sugar: 11
- Sodium: 336
- Fiber: 10
- Protein: 14
- Cholesterol: 180
- 1 tablespoon coconut oil, melted and cooled slightly
- 1 medium very ripe banana, peeled
- 1/2 cup low-fat cottage cheese
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1 pinch fine salt
- Topping Ideas: grass-fed butter, pure maple syrup or honey, coconut flakes, nuts, fresh berries
- Add all ingredients to a blender and process until completely smooth.
- Preheat an electric griddle to 325F or heat a non-stick skillet over medium-low to medium heat.
- Pour 1/4 cup of batter per pancake onto the preheated griddle or skillet. Cook the pancakes until they’re golden on the bottom and bubbling in the center before you flip them, then flip each pancake once and cook until they’re golden on the 2nd side. (I used an electric griddle and didn’t need to add any butter or oil for frying.)
- Repeat until all the batter is used. (You should get about 6 to 7 pancakes.)
- Serve warm with any toppings you like.