Breakfast is always kind of a "you-know-what show" in our house. Kids screaming, refusing to sit still and eat. Me desperately trying to get sips of coffee in as I'm trying to rip gross overnight pull ups off, get clothes on, and convince them that yes, you should eat the plate of food I slaved over. O, and did I mention that my kids wake up at the ripe hour of 6:15am on the dot??? ... every. single. morning.
Not what you'd expect from the picture perfect (non)reality that social media creates for us right?! Hopefully that makes you feel a little better that even your friendly dietitian finds it a struggle to get her kids fed and out the door in the morning.
Sometimes mornings are just so downright hard, but I know that if I'm intentional and prep ahead... either the night before or on the weekends for the whole week ahead, mornings go much much smoother... and let's be real, I get to sleep 10 minutes later. So pancakes are an easy make ahead option for me.
Since my husband has Celiac disease, we tend to only eat gluten free in our house. These Gluten Free Banana Oat Pancakes are great for everyone in our house (and if you're allergic to dairy or eggs as well, see the instructions below for how to make them perfect for your house too!)
I hope you and your family enjoy these as much as we do... and that your kids would "just sit still and stop touching each other for 30 seconds and eat" ... that's a direct quote from earlier this morning in our house. #reallife
Gluten Free Banana Oat Pancakes
2 bananas, mashed
2 eggs, beaten*
1 tsp vanilla extract
1/2 cup whole milk*
1/4 cup coconut flour
1/4 cup oat bran (or ground oats)
2 tsp baking powder
Heat a large skillet over medium heat. Spray with a preservative free cooking spray. Mix all ingredients together and blend well. Divide batter evenly into pancakes on griddle/skillet. Cook for 4-5 minutes on each side until golden brown. Let cool on a wire rack. Top with sliced bananas and all natural peanut butter for that perfect low sugar breakfast.
Enjoy, and be sure and let me know how yours turn out by leaving a comment below!
*You can substitute a flax egg (1 Tbsp ground flax seeds and 3 Tbsp water), and almond milk if needed.