So we made a double batch of our Freezer Pancakes and as soon as we poured the batter on the griddle we sprinkled them on top of each pancake. Beautiful!
We tried to keep from eating them because dinner was in an hour and these were to be popped in the freezer to save for hectic mornings. But, but... they were so tempting and smelled so delicious...
We just couldn't do it! We all had to test them out that very second and it was declared that they were the best ever pancakes known to man, way better even than any ones cooked with gluten or grains. We just dived into these headfirst and didn't come up for air until our tummies were begging for mercy. Divine...
We did manage to save a few for the freezer....so that's something. And we'll just have a late supper.... or more pancakes!
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For more Slightly Indulgent Tuesday go HERE!
For more Real Food go HERE!
8 cage-free, farm fresh eggs
2 really ripe bananas- mashed
1 tablespoon coconut sugar syrup* or preferred sweetener (*Bring 1 1/2 cup coconut sugar and 1/2 cup water to a boil, simmer for 3 minutes, remove from heat, and store in fridge.)
1 teaspoon vanilla
10 drops vanilla stevia
1/4 cup coconut flour
1 teaspoon corn-free baking powere
Bowl of blueberries
Beat eggs well.
Beat in mashed bananas
Beat in honey and vanilla.
Mix coconut flour and powder in another bowl and then beat into wet mixture.
Pour little amounts onto hot griddle, smaller pancakes are easier to flip.
Drop blueberries onto batter before you flip them.
Cook for 1-3 minutes, flip, and cook for just a few seconds to one minute as they cook fast once flipped.
Junior Chefs' Opinions!
Sister Chef: "Oh. My. Gaaaawd! I could eat these all day, 10 stars!"
Brother Chef: "Mphfffftt mfffphtte gooofhgyt!"(His mouth was so full he couldn't talk!)
Little Chef: "I like them! I want them all! And every day! 2 million stars!"