The morning that I left Chicago, my parents and I set out to make breakfast. As it was Sunday, we were not about to make just any breakfast. You see, Sunday mornings are a time for exciting breakfasts. Whether it be an indulgent chocolate chip waffle or a hearty omelette, we like to make Sunday breakfasts an experience that leaves us feeling satisfied!
The week I was home, I had come across a recipe in Food & Wine magazine that was already gluten free. And we happened to have all the ingredients in the pantry. It was fate.
My mom is always willing to accompany me in the kitchen. My dad? Not always so willing. As my mom describes him, my dad likes to “tinker around”. He does not like to sit around and rarely watches tv (except for his newfound obsession with Jimmy Fallon?? He loves Hashtag the Panda). However, I was able to grab him in between various yardwork tasks outside. I forced him to take part in our breakfast making extravaganza. He was not pleased at first, as he is not too keen on baking. But when I gave him the job of griddlemaster, he seemed to take to his new position quite well.
And of course, we listened to Jack Johnson…
8 large eggs
1 c. mashed overripe, brown bananas
1/4 c. water
1 1/2 tsp. vanilla extract
1/2 c. coconut flour
2 tsp. baking powder
1 tsp. kosher salt
coconut oil, for greasing the griddle
optional: toppings like maple syrup, fresh berries
First, beat the 8 eggs in a medium bowl.
Then, mash the banana into the egg mixture. Whisk in the water and vanilla.
In a separate bowl, whisk the coconut flour with the baking powder and salt.
Whisk the egg mixture into the dry ingredients until incorporated.
Heat a griddle over medium heat. Grease with coconut oil.
Scoop 1/3 c. of the batter and pour over the griddle to make each pancake.
Cook until golden on the bottom, and air bubbles are forming on the side facing up. Or about 3 minutes. Then, flip.
Repeat until all the batter is used up!
Happy breakfast adventures, people!