(Baby-Friendly) Pumpkin Spice Banana Bread Pancakes / by Lindsey | Dolly and Oatmeal


it's fall and i think i can finally say we've somewhat settled here in our new LA home.  frank and i have increasingly found our groove a bit more, navigating work schedules, the baby's schedule/non-schedule, and trying to take the time for ourselves to just be. i think part of feeling at home, and cozy in your space, is what you surround yourself with.  before making the move out here, we lived in a literal shoebox apartment in brooklyn.  the living room (if you could even call it that) and kitchen area was narrow and dark, and kind of depressing.  i know it's small change compared to a lot of other problems out in the world, but i yearned for more natural light, and real space to dress. 

when we moved, one of the first things i said to frank was that i wanted an actual dining space.  one that we could gather around as a family, share meals, and memories.  we took our old table with us during the move, and intended to use for a much longer time than we did.  but our once, too-big-for-our-former-space table was lost in our much larger dining area.  not to mention that all of our chars didn't make the move either.  and with amesy only growing bigger, and get more messy, i knew we needed something baby-friendly, and practical, so i settled on plastic shell chairs which are light weight and easy to clean.  we find ourselves having so many more meals than we did previously, which is such a welcome change.  

and now that amesy is eating actual food, we really get to share in a meal together.  breakfast is the one meal we all eat around the same time, so when the weekend rolls around we try to make it more of a point to eat together.  ames generally eats yogurt with almond butter (his favorite!), and some sliced berries for breakfast.  but for his mid-morning snack he usually munches on a couple of these pancakes.  i load them up with healthy fats, and protein (and the only sweetener used is the banana), so that way they keep amesy full for hours.  i usually make a batch on the weekends and make 2-pancake pouches for amesy's snacks during the week.  and bonus! they're totally good for adults too ;)

xo!

*chairs provided by rove concepts



pumpkin spice banana bread pancakes | gluten-free, sugar-free, grain-free

these pancakes are a bit delicate, i would advise to make silver dollar pancakes as opposed to big ones, as they can easily fall apart.  

| makes 14 silver dollar pancakes |

  • 1 ripe banana
  • 3 large pasture raised eggs
  • 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup unsweetened full-fat yogurt (preferably grass-fed), or plant-based yogurt
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • coconut oil, for cooking

toppings:

  • yogurt
  • almond butter
  • chia seeds
  • banana slices


method

  1. place all the ingredients, except the coconut oil, into your blender (if you don't have a blender, a food processor will work as well) and lend for 45 seconds - 1 minute, scraping down the sides as needed, until the batter is smooth. let the pancake batter thicken for about 10 minutes.
  2. heat a skillet over medium heat, once the pan is hot, add a knob of coconut oil.  spoon about  1 1/2-2 tablespoons worth of batter into the pan (i usually only cook 2 at a time since the pancakes are quite delicate) and cook for about 1-2 minutes on each side.  repeat with the remaining batter.
  3. eat right away and top with yogurt, almond butter, chia seeds, and banana slices.  or, make 2-pancake packets and store in the refrigerator and/or freezer.

more breakfast recipes:


 overnight oat waffles w/ lemon zest & poppy seeds

overnight oat waffles w/ lemon zest & poppy seeds

 superfood granola w/ almond-macadamia milk

superfood granola w/ almond-macadamia milk

 super seed power pancakes

super seed power pancakes