Banana and Butternut Squash Pancake

It was my turn to sort out breakfast this morning and I fancied something sweet(er). I checked out the Civilised Caveman and found a recipe for German Apple Pancakes, which I was going to modify… unfortunately, we were fresh out of apples, so I had to rethink and came up with Banana and Butternut Squash Pancake for breakfast instead.

Breakfast pancake with cabbage salad and meat muffin

Ingredients, serves 5:

1 banana, cut into pieces
400g butternut squash, in 1 cm cubes
Juice of 1 lemon
1 tsp cinnamon
1/2 nutmeg grated (or 1 tsp)
4 tbs coconut oil or ghee (or a combination)

6 eggs
250 ml coconut milk
1 tsp salt
60 ml coconut flour
1/2 tsp bicarb
1 tbs apple cider vinegar

Combine banana, butternut squash, lemon juice, cinnamon, nutmeg and oil/ghee in a large ovenproof dish, shove into oven at 190 degrees C for 15 minutes.

Meanwhile, whisk eggs, coconut milk, salt, flour and bicarb in a large bowl. Add the apple cider vinegar last. Pour the batter over the fruit and veg and put it back in the oven for another 30 minutes or until set. Serve in slices with protein of choice and maybe a salad.

The Breakfast Dilemma

Lately, breakfast has been my absolute favourite meal of the day. I am actually slightly obsessed with it. This is because I now have quite a few different paleo breakfast options and I actually struggle to decide on which one to make. Paleo porridge, scrambled eggs, pancakes, omelette, etc, etc. The possibilities are endless! Especially since being on maternity leave and having a bit of time in the mornings (breakfast is often timed with lil T's morning nap).

This morning I decided to treat myself more than usual and I made banana pancakes. So easy yet so satisfying! 

1/2 banana, mashed (I had a frozen one, which I nuked briefly)
1 tbs desiccated coconut
3 eggs

Whisk together and fry in loads of fat of your choice (I used butter).
Served with lingonberries, bacon and bulletproof coffee this morning.