the hub and i had a rare and fantastic day off on friday! we started our day with these yummy chocolate chip pancakes and coffee, then went to the NELSON ATKINS MUSEUM (one of my favorite museums in the world ~ and i’ve been to some!) then we had lunch at the museum cafe, then home for some house work, e-mailing and chilling. then we met our friends for “steak night” at a diner called FRIC AND FRAC in KC. finally, we came back to our house for gluten free/paleo cherry pie! i’ll post that recipe some day, but first i need to tweak it a bit. it was really good, but didn’t hold together when i dished it up.
when you have a great day like that, you need to start it with some lovely chocolate chip pancakes. or maybe the pancakes created the great day?
this is such a marvelous recipe, although, i think it would have turned out better if i had left the chocolate chips out. i found it on the website “A SPICY PERSPECTIVE”, but had to tweak it a bit, probably due to the humidity level in KC. my bananas probably weren’t ripe enough, so i had to add more coconut flour, and really, they would have flipped better if i’d added even more.
here’s the recipe, along with the added coconut flour.
- 3 ripe bananas
- 6 eggs
- 1/2 cup coconut flour
- a pinch of salt
throw together in a blender and blend until well-combined. (some of my banana stayed on the bottom of the blender, and i wish i had dug it out and blended again. just watch for that)
melt some coconut oil in a small bowl and brush the skillet with the oil each time you cook a new batch. i made small “silver-dollar” sized pancakes, because they’re easier to flip, and cute too.
i think i’m going to cut this recipe down in size, and i’ll post it again when i do. three bananas and six eggs ~ i don’t like spending that much money on my pancakes! i’m thinking 2 bananas and 4 eggs might work, or maybe even less than that, and just add more coconut flour. stay tuned! but while you’re waiting, here’s a mouth-watering picture!