Pancakes have always frustrated me for a few reasons.
- The first batch takes forever to cook while anything after burns within 5 seconds
- It takes forever to use up the whole batter (not good as I need breakfast asap in the a.m)
- Someone is always whining in my hear “aren’t they ready yet? What’s taking so long??”
- I can never seem to flip them- they always break
- Everybody eats their serving while I’m still cooking
- and I am left with the mess to clean
Needless to say, I didn’t make pancakes often. Until now. Because I now make them in the oven. Which makes the whole world run a little more smoothy. Parchment paper= little cleanup and oven= little labor, ability to multitask, and eating WITH my family.
So this is a modified version of the banana pancake recipe that has become increasingly popular. You can try to make them traditionally, but I found they are even more hard to flip than regular pancakes.
I just stick to my oven now 🙂
Note: I normally do not eat these with any honey/maple syrup or butter. They are sweet enough without it!
Oven-Baked Banana Pancakes (Paleo)
1 brown-spotted banana
2 tbsp tapioca starch/flour
1 tbsp almond butter
1/2 tsp cinnamon
1/8 tsp baking powder
Preheat the oven to 400 degrees. Line baking pan with parchment paper. Place banana in a bowl and mash well. Add in the rest of the ingredients and combine. Pour batter onto pan, using 2 tbsp worth for each pancake. Bake for 13 minutes.
Super easy recipe today. So simple, in fact, that I’m not sure it can even be considered a recipe…
But, I feel like it is my duty to share something that is easy to make and so much cheaper and versatile than what you can find in stores. So… I present coconut chips!
And yes, technically this is just toasted coconut. BUT, they sell it in stores as coconut chips. So, for my intent and purposes, they’re chips.
And they are the perfect alternative for an chip and dip appetizer. Or for just eating by the handful. Whatever floats ya boat.
Note: Do yourself a favor though and stay near the oven while cooking these. Like, don’t even think of running to the bathroom. These chips will turn from white to brown within in a few seconds and then brown to black in another few. And burnt black chips are no fun…
Also, I like having a little heat on my chips, but feel free to switch up the spices!
salt and pepper
Spread coconut on pan (no need to grease) in a single layer (it’s okay if there’s a bit of an overlap though). Bake at 350 for 4 minutes. Give a quick stir with a spatula and cook for 1 more minute. Let cool for 5 minutes to become crisp.
Sometimes it takes more than one person to get the creative juices following.
Luckily, I have a very creative friend who helped me come up with this appetizer. Considering my house was supplied with the bare minimum in food, I was very proud and happy that this recipe turned out so great!
Date and Coconut Asparagus
1 lb asparagus
6 dates (soaked for 1 hour)
1 tbsp soy sauce
2 tbsp water
3 tbsp shredded coconut
1/4 cup shredded cheddar cheese
Preheat the oven to 400 degrees and cover a baking pan with foil. Snap off hard ends of asparagus and place on the baking sheet in a single layer. In a small food processor, combine dates, soy sauce, water, and coconut until a paste. Spread out over asparagus. Top with cheddar cheese and bake for 25 minutes.
The weather outside is killing me right now.
It’s so nice and sunny and just…not cold. I have the strongest urge to go out and ride me bike for hours.
Unfortunately, an annoying thing called homework is keeping me at bay 😦
But, in the spirit of warmer days, I’ve got a light and refreshing “hummus” dip for you, featuring garden-dried basil, lemon juice, and sunflower seeds.
1 and 1/2 cups raw cauliflower
1/2 cup reserved steamed water
1/3 cup dried basil
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp sunflower seeds
1 garlic clove
salt and pepper, to taste
Steam cauliflower until tender. Combine with the rest of the ingredients in a food processor until smooth.