This was one of my very first blog posts, and at the time our home was so poorly lit and I was really just testing the waters with blogging, so my photos were supper dark! Over a year later, these are still our go to pancakes, so I figured it was time for an update, but the recipe is the same for all of my JP loves!
I originally posted this recipe calling for oat flour, but have since added Einkorn flour into my baking and cooking arsenal, and we are loving it! I do still use oat flour frequently, but the texture of Einkorn flour is closer to your good ol’ fashioned carb loaded pancake.
For all of my health conscious people, it’s pretty interesting reading – check out the process and genetics behind the wheat we commonly eat here.
I order Jovial Einkorn flour on prime.
I usually sit down with kids while they eat breakfast and talk to them but don’t actually eat until after 10 or so. There are lots of benefits of eating within an 8 hour window each day, and plus – I’m just not hungry super early every day.
I had to save this photo from the original blog post, look how little they were!! One of the reasons I love photographing my kids so much is because I’ve learned that even though I think I will remember every detail about how they look, sound, and act in each stage, it really does slip away! Having photos and videos of them to look back on is so precious and priceless. (Tearing up writing this, I am an emotional basket case when it comes to little people and how they grow)
So good with a hot cup of coffee!! You know, it doesn’t take too much to make me happy these days. Coffee, a good meal, and a little quiet time to myself while the kids are at Grandma’s makes me feel super luxurious. #lame #andlovingit
I hope you enjoy these and the lack of refined sugar as much as we do!
Yield: 8 medium husband & kid approved pancakes
- 1 1/2 cups oat flour (ground gluten-free oats) or Einkorn flour
- 2 full scoops French Vanilla Juice Plus Complete
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 over-ripe banana, mashed
- 1 cup unsweetened non-dairy milk (I used almond)
- 2 eggs
- 1 tsp vanilla extract
- 2 T coconut oil for pan
- extra virgin coconut spread
- pure maple syrup
- mix all ingredients aside from coconut oil in one bowl
- batter should be semi-thick but still pourable
- melt coconut oil in pan on medium heat
- add batter
- cook until bubbles have popped (about 3 minutes) & flip, cook for 1 more minute
- top with butter & syrup
- insert pancakes into mouth
- acheive happiness