Dessert for Breakfast

The one good thing that has come out of my not being able to exercise anymore is that I have more time to fix breakfast in the morning. It’s a mixed blessing for Tom & Jewel because it creates more dishes for them, but they have both enjoyed trying new recipes. Banana Chocolate Chip Scramble was a huge hit with Jewel. I followed the recipe verbatim, using the smaller amount of chocolate chips & using 1T of coconut oil to make 2 servings.

Banana Chocolate Chip Scramble from Fast Paleo

Ingredients (serves 1):
1 medium ripe banana
1 egg
2 TBS almond flour
splash vanilla extract
1-2 TBS allergy free dark chocolate chips (Enjoy Life brand)
coconut oil for skillet
optional ingredients like berries, nuts, etc.

First, start drinking coffee. Jewel will be the first to tell you about my much higher success rate at cooking breakfast when adequately caffeinated.

Heat coconut oil in a skillet over medium heat. I can do things like turn on the right burner (or any burner) on the stove when I’ve had some coffee first.

Mash the bananas with a fork. This tastes best when the bananas are fairly ripe.

Add eggs and whip together.

Stir in almond flour.

Add chocolate chips and optional mix-ins. I added walnuts.

Pour batter into hot frying pan and leave alone for about 2 minutes, or until the bottom starts to brown.

Continue to scramble, allowing the bottom to brown each time.

Jewel thought this looked and tasted like mashed up banana muffins. This is one of my favorite new breakfasts, and it is quite filling to boot.

Yesterday I made Carrot Cake Pancakes. I didn’t have time to photo document since I was pressed for time. These really taste like carrot cake and are very nutritious.

I served them with sausages. The pancakes are better with maple syrup, but they actually taste good plain as well.

Pancakes Two Ways

On Sunday I realized I had too much buttermilk and not enough eggs, so I decided to make everyone pancakes. For the rest of the family I made the pancake recipe I adapted from The New York Times Cookbook by Craig Claiborne. This is a good basic cookbook with straightforward gourmet recipes, but it won’t teach you how to cook, nor will it teach you much about food. (For that I recommend The Joy of Cooking by Irma Rombauer.)

Buckwheat Buttermilk Pancakes
1 C all-purpose flour
3/4 C whole-wheat pastry flour
1/4 C buckwheat flour
1 tsp salt
1 tsp baking soda
2 C buttermilk
2 eggs
2 T melted butter

Heat a large skillet over medium heat and add butter.

Mix dry ingredients together in a large bowl.

Gather liquid ingredients.

Lightly beat eggs.

Add remaining liquid ingredients and beat together.

Add liquid ingredients to dry and mix with a few swift strokes until just combined. Over mixing will result in heavy, tough pancakes.

Fry pancakes in the hot skillet in butter.

Pancakes are ready to flip when the surface bubbles.

Blueberries are a tasty addition.

Blueberry pancakes are ready!

I found a low-carb almond flour pancake recipe for myself. I substituted buttermilk for the water, but if you don’t do dairy, I’m sure they would still taste great without it. I used a dash of stevia for the sweetener.

I mixed all the ingredients together in one bowl.

The batter held together well and even bubbled like regular pancakes.

Almond flour pancakes are ready!

Dora likes plain pancakes.

Jewel likes blueberries and was too hungry to wait!
I ate my pancakes topped with raspberries and blackberries. Jewel tried one of the almond flour pancakes and said that she thought she liked it better than regular pancakes!