Did you celebrate yesterday with anything special? J [the husband] and I tend to be fairly low-key on Valentine’s Day anymore. Earlier this week we had some special outings, including dinner with new friends at local favorite Thai Phooket as well as a return visit to Lockeland Table [say this together with me now : “pig tail appetizer special.” ridiculous. so so good] with some renewed friends that happen to also be neighbors of sorts!
Because of this, J + I had a little smörgåsbord cleaning out the fridge, which happened to be stocked with some Kenny’s Farmhouse Cheese Norwood [a nutty Gruyere style cheese], so I was a lucky lady! We watched some movies from Redbox while we noshed. In case you need some good movie recommendations for this weekend, Won’t Back Down [starring Maggie Gyllenhall, Viola Davis and Rosie Perez] is a great inspirational watch, especially for former [like me!] or current teachers. Bully, a documentary, is moving and equally, if not more, inspiring. This film follows several young people in middle America as they deal with the day-to-day challenge of facing bullys in middle and high school. The film makers established an awareness campaign called The Bully Project after making the documentary which is also worth checking out.
Since last night was so low-key, I decided to get up a bit earlier than J and make him some of our favorite [and easy!] grain-free, paleo-friendly pancakes for a breakfast treat before his work conference calls began. Because these are so easy to make, they are our go-to even on a day when we’re splurging or not following a strict paleo diet. I’d highly recommend you give them a try, even if you’re not living a grain free lifestyle!
What’s your favorite special breakfast to make for yourself or loved ones, for holidays or just-for-fun? Do share, I’d love to know!
Grain-Free [Paleo Friendly] Pancakes [Blueberry and/or Chocolate Chip]
yield: 32 2″-3″ pancakes [I used this purple scoop] prep time: 5 min. cook time: 2-3 min. per pancake
3 bananas [use the beat-up, brown ones lingering in your fruit basket! they’ll be sweetest.]
3 eggs, large
1/2 cup nut butter [use your favorite! this time I used sunflower seed butter, but I usually use almond]
2 tsp cinnamon
1/2 cup blueberries [1 cup to make entire batch blueberry]
1/4 cup semisweet chocolate chips [1/2 cup to make entire batch chocolate chip]
1. In a high-speed blender, or with an immersion/stick blender, mix together all ingredient until smooth and lump-free.
2. Heat up your favorite nonstick skillet [I use our large cast iron skillet that can fit about 4 pancakes at a time and doesn’t need any extra fat to slick the pan] on medium heat.
3. Once the skillet is heated up, scoop out pancake batter on skillet [leaving 2″-3″ between pancakes to make flipping easy!]. As soon as the pancakes have hit the skillet, top with blueberries [we fit about 4-5 per pancake] and/or chocolate chips [we crammed about 8-10 in per pancake].
4. Let each pancake cook for about 1-2 minutes. Follow your basic pancake making rules – once you see bubbles coming up over the entire pancake, it’s flip-ready. They’ll be quite dark, but don’t worry – they’re not burned! Cook for another 1 minute on the other side once it’s flipped.
5. Set pancakes on a large plate and keep in an oven set on warm or in your microwave or toaster oven to keep warm while you finish the batter.
Note : These pancakes will keep in the refrigerator for 3-4 days. They also freeze very well. I like to re-heat them in a toaster oven when we do freeze the remainder of the batch.
*PS – Don’t worry about me competing for your half-priced valentines chocolates. I’m ready to pay full-price for all the Cadbury Mini Eggs in the world. Save some for me, m’kay?