We're on day 21 of a 30 day elimination healing diet - and let me tell you, Sunday breakfast time has got to be one of the hardest moments of the week.
This 30 day reset removes all potential allergens and inflammatory foods for maximum digestive healing; which takes out: all sugar, grains, beans, legumes, dairy, eggs, nuts, seeds, nightshades (tomatoes & peppers - think hotsauce *crying emoji*), alcohol, and COFFEE. Fugggggg.
It's been... HARD. But we feel great, and it's forcing us to get creative in the kitchen, which brings us back to Sunday breakfast:
James: "I'm sick of sweet potatoes."
Me: "I'm sick of bacon."
James: "I want pancakes"
Me: Looks at bananas and thinks, hmm...
And after googling a few standard banana pancake recipes and making some healthy swaps, this mash-up recipe was born!
Three simple ingredients; banana, coconut and cassava flour. If you don't yet have Cassava flour in your cupboard, do yourself a favor and order some NOW! It's my newest favorite kitchen staple; super helpful in making grain-free, paleo, AIP recipes. It can replace regular wheat/white flour 1:1 and has a great consistency in making doughs, and great flavor! I'm hooked on the tortilla recipe that's on the back of the package - I make them at least a few times a week to go with lunch or dinner, post-workout. I haven't found it in stores yet, but you can order Otto's Cassava flour HERE.
Note: Cassava flour is NOT the same as tapioca flour; Cassava is a root veggie, which is then gently dried and ground WHOLE to make cassava flour, or it can be further processed to extract the starch from the root, which can then be made into tapioca or tapioca flour. For maximum nutrient density and these flour replacement recipes, we want the Cassava Flour!
Ingredients: (makes 2 small cakes)
1 medium sized, very ripe banana
2 tablespoons unsweetened shredded coconut
1 1/2 tablespoons Cassava flour
Coconut oil for the pan, about 2 tablespoons
In a small bowl, mash the banana with a fork for a few minutes, until it turns very soft and gooey.
Mix in the coconut and the cassava flour, slowly. You may need to add a little more or less of the coconut & cassava, depending on the size of the banana. You want the "dough" to start to form, and stick together, without becoming dry or crumbly. You should be able to pick up half the batter in one scoop with a large spoon.
Heat the coconut oil in a skillet over medium-high. Drop half the batter into the pan once hot, and spread out with the spoon to about 1/3 inch thick. If you have room in the skillet make the other cake now too!
Cook for 2-4 minutes, until it starts to form enough for you to flip it over - it should be lightly golden brown. (The flip isn't super easy - use a nice wide spatula to get under the whole thing and work fast!) Cook another 2-4 minutes on the second side.
Serve simple - with a few fresh berries as a topping!
This post contains affiliate links. In order to support my blog, I may receive monetary compensation or other types or remuneration for my endorsement, recommendation, testimonial, and/or link to any products or services from this blog. That being said, I only promote products and services that I completely support!