Banana Egg pancakes

This simple recipe is easy to make and easy to enjoy.

Banana Egg Pancakes

Ingredients

• 1 ripe Banana
• 2 large Eggs
• oil for cooking

Instructions

1. Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana.
2. Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
3. Heat a pan over medium heat. Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
4. Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
5. Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the center will still be loose.
6. Flip the pancakes. I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Flip the pancake.
7. Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned.
8. Continue cooking the pancakes. Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
9. Serve warm. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

Recipe

Turkey Sausage

Having some turkey sausage on hand makes a great quick breakfast

Turkey Sausage

Ingredients

• 4 Lbs. of Ground Turkey
• 3 tsp. Sea Salt
• 2 Tbsp. Water
• 2 Pinches of Thyme
• 2 Pinches of Black Pepper

Instructions

1. Roll the 4 lbs. of ground turkey into a long tube on foil on a pan.
2. Add the water, salt, and spice. The important thing is to knead everything into the meat and then make it into a perfect log.
3. Next, wrap the foil around the log and poke holes throughout. Bake it at 300° F for about 2 hours and check the temperature.
4. Cut up into patties and freeze them for a great breakfast treat. This makes around a dozen 6 oz patties.

Recipe

Waffles

These fluffy waffles make a great treat on weekends.

Waffles

Ingredients

• 3 large eggs, at room temperature
• 1/2 cup coconut milk
• 3 tablespoons honey
• 3 tablespoons coconut oil, melted
• 1/2 teaspoon pure vanilla extract
• 1 cup raw cashews or macadamia nuts
• 3 tablespoons coconut flour
• 3/4 teaspoons baking soda
• 1/4 teaspoon sea salt

Instructions

1. Preheat waffle iron to the lowest setting
2. Place all ingredients in the order listed in a high speed blender
3. Blend on low for 30 seconds, then increase to high and continue blending until the batter is completely smooth.
4. Spoon the batter into the waffle iron, filling halfway and spreading evenly.
5. Close the lid and cook until the steam stops rising from the machine and the waffles easily release with a fork.
6. Keep warm in oven while finishing the rest of the waffles

Recipe

Vanilla-almond Granola

A sweet crunchy cereal you can have with fresh yogurt or with cold milk

Vanilla-almond Granola

Ingredients

• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup raw pecans
• 1/4 cup raw sunflower seeds
• 1/4 cup raw cashews
• 1 3/4 teaspoon sea salt
• 3/4 cup melted honey
• 2 tablespoons coconut oil, melted
• 1 1/2 tablespoons pure vanilla extract
• 1 tablespoon cinnamon
• 1/2 cup shredded unsweetened coconut
• 1/2 cup raisins

Instructions

1. Place all the nuts and seeds in a bowl, add enough water to cover by 1 inch and stir in teaspoon of salt. Cover and let soak for 24 hours
2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Transfer to a food processor and process until the nuts are the size of oats. Add honey, coconut oil, vanilla, cinnamon, and remaining salt. Pulse until combined.
3. Pour mixture into a bowl, add coconut and use a spoon to incorporate. Turn the granola out onto 3 dehydrator trays covered with parchment paper, spreading evenly into thin layers.
4. Dehydrate at 120 deg F for 24 hours, flipping the granola gently with spatual once or twice. The granola may feel sticky when warm but will crisp up after cooling.
5. Stir in the raisins, then let cool completely before serving or storing

Recipe