Since Baby A is still keeping me up all night, my amazing husband takes her at 6 a.m., and singlehandedly cares for her, while prepping the big kids for school. He then drives the big kids to school on his way to work.
He does it all with grace and kindness, and his only complaint is that he runs out of things to make them for breakfast. When I have time on the weekends, I like to make big batches of things he can quickly heat for them. Some of my favorites include the Frozen Waffles from [amazon_link id="1936608871" target="_blank" container="" container_class="" ]Eat Like a Dinosaur[/amazon_link] and my Sweet Potato Plantain Waffles.
This weekend, I created a new recipe to add to our list : Almond Butter & Banana Pancakes.
The newly-minted six-year old took one bite and said, “Awesome.” He then proceeded to eat eight of them.
My daughter, M, took a bite, said, “You know I don’t like nut butter,” ate one and gave the rest to her brother.
Baby A, new to the whole tree nut experience, happily chowed on a small pancake.
So, with the caveat that if your children don’t like nut butter, they are not likely to enjoy them, I offer you the following recipe:
Almond Butter & Banana Pancakes
- 1 large banana (not too ripe and not too green)
- 1 c creamy almond butter
- 1/4 c coconut milk (full fat)
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp baking soda
- 2 eggs, beaten
- 1 TBSP coconut oil to fry
- Puree banana in food processor.
- Add almond butter, coconut milk, cinnamon and vanilla.
- Puree to combine well.
- Add baking soda. Pulse to mix.
- Add eggs. Pulse to mix.
- Warm griddle to medium-low heat. Melt coconut oil and swirl it around to coat.
- Drop by small spoonful onto griddle to fry. Do not use more than a TBSP of batter at a time. Make certain that the cake is well-cooked on the first side. You will cook them longer on the first side than the second. These pancakes are more finicky than traditional wheat flour pancakes. Play with your temperature and time until you nail it.
- Top with something delightful – we used a 100% fruit strawberry jam.
(You can find this and other fun blog posts at Nourishing Joy’s blog carnival, Thank Goodness It’s Monday #16.)