by christine victoria alexander

Saturday, February 15, 2020


This weekend has been slow and sunny and lazy and just really exactly what we needed. Isaac surprised the girls and I with 10 dozen roses, the softest teddy bears and our favorite Hu chocolate bars. He certainly knows how to make us feel loved! As a treat, we cooked up gluten free gnocchi from a box that was 10x better than the gnocchi we tried to make from scratch on a date night a very long time ago. After the girls were tucked in bed Isaac and I snuck back down to the kitchen and baked up some chocolate chip cookies and had a cozy little date of our own. It was perfect. We slept in late then whipped up our favorite banana pancakes (recipe below!) in our pajamas. It doesn't get much better in my book!

A few years ago when my Nana's health started going downhill my sisters and I made a little YouTube channel with videos of the kiddies to cheer her up. I posted a couple videos of Olive feeding Rosie back then when she was just 2 years old and now she and Rosie are feeding Madeline for me! It goes so fast. Slow weekends help me soak up this beautiful season of life we are in right now.

I've been testing out gluten free pancake recipes for years and have finally created a pancake that doesn't involve 4 different flours, weird gums or even getting out my hand mixer. In fact, I make the whole thing with one bowl and a dinner fork every time. They are simple, healthy, quick and delicious. We cook up a pile nearly every weekend and top them with handfuls of blueberries and a generous pour of maple syrup. Leave me a comment or tag me on Instagram if you make them!

gluten free, dairy free, grain free
A few quick recipe notes for you: I used almond flour in this recipe, not almond meal. Almond flour is finer than meal which makes the pancakes fluffier. Trader Joes has a good one! If you don't have cassava you can swap it for an all-purpose gluten free flour like Bob's Red Mill. And lastly, you'll notice there is no sweetener in these aside from the bananas, so make sure your bananas are nice and ripe (yellow and spotty) for best results. 

makes about 18 pancakes

2 medium bananas (about 1 cup, mashed)
3 eggs
1 teaspoon vanilla
1/2 cup almond milk

1 & 1/2 cups almond flour
1/2 cup cassava flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon

butter or coconut oil, for cooking

Mash bananas in a mixing bowl. Whisk in eggs, vanilla and almond milk.

Add the dry ingredients and stir well to combine. The size and ripeness of the bananas will determine how loose your batter is. If it looks too thick add a splash of almond milk.

Melt butter (or coconut oil) in a non stick skillet over medium heat. When butter is sizzling add pancake batter. Cook until the edges look dry, then flip. Cook for another minute and move to a plate. Stack 'em up and top with syrup!


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