Monday, March 3, 2014

elvis pancakes {gf}

Sunday should've been called Stuffday. It's the perfect day to stuff yourself with a 
delicious brunch and then lay on the couch thinking about all the stuff you should be doing. 
This house is definitely pro-brunch and pro-Stuffday. 

We made these super scrumptious pancakes for our Stuffday brunch yesterday. It was a fly-by-the-seat-of-our-pants recipe that resulted in a win. (those non-planned recipes can go either way, but for this one we'll gladly take the victory) I love the banana + peanut butter combo (hence the "elvis"), and I'm extra stoked (do non-snowboarders say that?) that these worked beautifully with no flour. That's right, no flour
We've got an almond meal, peanut butter, and egg trifecta creating the perfect high-protein power pancake. 
I could've eaten these plain...they were that good.

So who's on board for the Stuffday name change...
and more importantly, what did everyone eat this weekend?


elvis pancakes
{gluten free}

*1 cup almond meal
*1 cup unsweetened almond milk
*1/2 cup peanut butter
*1 ripe banana
*2 eggs
*1 tsp vanilla
*1/2 tsp cinnamon
*1 tsp baking soda
*1 tsp baking powder
*pinch of salt
*coconut oil for griddle

***for topping***
*maple syrup

1. Heat up your griddle (or pan) to medium. 
2. Let the griddle warm up completely, give it 5-7 minutes and add a tsp of coconut oil.
3. Meanwhile, add all the ingredients to the blender and mix on medium/high until well blended.
4. Add the batter to the hot griddle until each pancake is about 4" in diameter. Keep the size under tennis ball diameter for easy flipping.
5. Let the pancakes cook for a minimum of 5 minutes on each side.
6. Serve with sliced bananas and maple syrup.

Makes 20 - 4" pancakes.