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amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

How should I eat? (Not too much)
—Michael Pollan

If it is so difficult to learn to cook, how did all those early pioneer women manage to cross the country in rugged covered wagons and feed troops of people from one big pot hung over an open fire?
—Marion Cunningham, from Learning to Cook

Treat treats as treats.
—Michael Pollan

No matter how you slice it through, grain-fed meat production systems are a drain on the global food supply.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Gluten Free Banana Oatmeal Pancakes

Gluten Free Banana Oatmeal Pancakes

Easily double, triple, or quadruple your recipe!  The below ingredient list make 5.

Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks.  Take them straight from the freezer and pop them in the toaster – so easy!

Ingredients:

1  ripe  banana (the browner, the better!)

1 egg

1/2 scoop whey protein (optional – nutrition facts include the whey)

pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom)

1/2 c oat

Optional add-ins: raisins, blueberries, chocolate chips

Method:

Pre-heat griddle or large fry pan.  While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK.  Add in dry ingredients and stir til combined.  Pour 1/4 cup servings on griddle or into pan.  These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface.

Cook 2-3 minutes per side.

If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.

Nutrition Facts (per 1 pancake)

7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories

Serving suggestions according to macro nutrient needs:

  • Need more protein? Serve with light or fat free Greek yogurt.  I stir cardamom and bit of maple syrup into my yogurt – yum!
  • Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold – we buy ours at Costco)
  • Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey

 

Posted: 5-12-2019

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Gluten Free Banana Oatmeal Pancakes

Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks.  Take them straight from the freezer and pop them in the toaster - so easy!

Ingredients:

1  ripe  banana (the browner, the better!) 1 egg 1/2 scoop whey protein (optional - nutrition facts include the whey) pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom) 1/2 c oat Optional add-ins: raisins, blueberries, chocolate chips

Method:

Pre-heat griddle or large fry pan.  While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK.  Add in dry ingredients and stir til combined.  Pour 1/4 cup servings on griddle or into pan.  These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface. Cook 2-3 minutes per side. If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.

Nutrition Facts (per 1 pancake)

7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories Serving suggestions according to macro nutrient needs:
  • Need more protein? Serve with light or fat free Greek yogurt.  I stir cardamom and bit of maple syrup into my yogurt - yum!
  • Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
  • Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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Gluten Free Banana Oatmeal Pancakes

Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks.  Take them straight from the freezer and pop them in the toaster - so easy!

Ingredients:

1  ripe  banana (the browner, the better!) 1 egg 1/2 scoop whey protein (optional - nutrition facts include the whey) pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom) 1/2 c oat Optional add-ins: raisins, blueberries, chocolate chips

Method:

Pre-heat griddle or large fry pan.  While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK.  Add in dry ingredients and stir til combined.  Pour 1/4 cup servings on griddle or into pan.  These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface. Cook 2-3 minutes per side. If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.

Nutrition Facts (per 1 pancake)

7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories Serving suggestions according to macro nutrient needs:
  • Need more protein? Serve with light or fat free Greek yogurt.  I stir cardamom and bit of maple syrup into my yogurt - yum!
  • Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
  • Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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Gluten Free Banana Oatmeal Pancakes

Easily double, triple, or quadruple your recipe!  The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep.  I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up to one week, or freezer for up to six weeks.  Take them straight from the freezer and pop them in the toaster - so easy!

Ingredients:

1  ripe  banana (the browner, the better!) 1 egg 1/2 scoop whey protein (optional - nutrition facts include the whey) pinch of cinnamon, cardamom, nutmeg, and/or allspice (I am partial to cinnamon and cardamom) 1/2 c oat Optional add-ins: raisins, blueberries, chocolate chips

Method:

Pre-heat griddle or large fry pan.  While griddle heats, mash together the banana and egg until mostly smooth; some small banana pieces are OK.  Add in dry ingredients and stir til combined.  Pour 1/4 cup servings on griddle or into pan.  These hold together well, so no need for cooking oils (I like coconut oil or grass fed butter!) unless using a non-non-stick surface. Cook 2-3 minutes per side. If making for food prep, cool on cooling rack before storing in fridge or freezer in an air tight container.

Nutrition Facts (per 1 pancake)

7.5g Carbohydrate, 5.5g Protein, 1.5g Fat, 65 calories Serving suggestions according to macro nutrient needs:
  • Need more protein? Serve with light or fat free Greek yogurt.  I stir cardamom and bit of maple syrup into my yogurt - yum!
  • Need more fat? top with nut butter (almond, peanut, cashew), ghee, or grass fed butter (try Kerrygold - we buy ours at Costco)
  • Need more carbohydrate? sprinkle with raisins, sliced banana, blueberries, strawberries, or granola; top with maple syrup or honey
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