Cinnamon pancakes

I just had a really great day with my mom, who came over to visit me. We made a lovely meal together (recipe will be posted later) and enjoyed ourselves browsing around in the city center of Nijmegen. Shopping, eating, food shopping.. Great times!
My mom got me a super nice dress (I feel so spoiled!) and some yummy chocolates too. Foodwise, we enjoyed ourselves at the Asian supermarket, and couldn't resist having some (dairy-free) ice-cream.

Yesterday's breakfast consisted of cinnamon pancakes (with avocado and sausage stir-fry) and so did my breakfast the day before. The reason I made these pancakes twice is because I wasn't too satisfied with the result the first time. In my second batch I used less coconut flour and they worked out much better. So, here's the recipe;

Parsnip pancakes

Here's my first attempt using my parsnip banana puree; Pancakes!
They make a great breakfast when still hot, or you can enjoy them as a cold snack. They taste great either way.

Parsnip pancakes (makes 10 pancakes)
- 1 cup parsnip banana puree
- 2 eggs
- 1 tsp cinnamon
- 1 tbsp coconut flour
- 2 tsp coconut oil

1. Mix the parsnip puree with the eggs, cinnamon and coconut flour until well combined.
2. Heat 1/2 tsp coconut oil in a frying pan and drop a heaping tablespoon of the parsnip mixture in, slightly flatten it with the back of your spoon.
3. Fry over low heat for about a minute, until the bottom has browned, then carefully turn the pancake with a spatula.
4. After another minute, transfer pancake to a plate. You can fry up to 3 pancakes at a time this way.
5. Repeat process until you've used up all the batter.

Serve hot or cold and enjoy!

Banana pancakes

Here's another breakfast dish I like to make; banana pancakes.

If you enjoy having a large breakfast, I'd recommend having half of these and save the other half for tomorrow, and just have some fruit and nuts or carrot salad with walnuts, whatever you prefer, with it. Personally, I ate the whole batch and then some more fruit with nuts and seeds. Yes, my appetite seems to have returned! Partially, at least.

Breakfast is my favourite meal, it gives me a solid base to get through the day. That's why I always get up quite early, I need some time to prepare and enjoy my 'brekkie'.

Sorry the picture isn't quite that clear, but here's the recipe:

Banana pancakes: (serves 1 or 2)

- 1 banana

- 2 eggs

- 2 tbsp coconut milk

- 2 tbsp coconut flour

- 1 tbsp ground flaxseed

- 1/4 tsp baking powder

- 1/4 tsp vanilla powder (you could scrape out the seeds from a vanilla pod as well, or see if you can find the seeds in a jar)

- approx. 2 tbsp coconut oil, for frying

1. Mash the banana in a bowl and add eggs, coconut milk and flour, ground flaxseed, baking powder and vanilla powder and give it a good whisk until well combined.

2. Heat some of the coconut oil in a non-stick frying pan, take about a 1/4 cup sized (a little less) amount of the batter and drop it in the pan. Add another one, making 2 pancakes.

3. Reduce heat to low, and as soon as you see the sides of the pancakes becoming a little firmer and when they've started to rise, flip them over carefully. Try making it a quick flip, as the top will still be fluid.

4. Let them bake for a short while longer, check if the bottom has browned and if so, transfer them to a plate.

5. Repeat with the rest of the batter. Makes 6 pancakes.

6. Make sure you add enough oil, and don't be impatient by increasing the heat; they will blacken. As you can see in the picture, mine turned out slightly dark already.

You could serve these with some fresh fruit, I think any type of berries would be nice. You could also substitute the vanilla for cinnamon, if you want to make them more seasonal.

Enjoy!