Tuesday, November 27, 2012
Original recipe here.
I made mine pretty well the same was as the original PaleOMG recipe, but I cut my bacon into pieces and cooked it with onions and mushrooms. For the assembly, I mashed the sweet potato slightly with a fork, placed it in a bowl with a handful of spinach, then topped it with the bacon & mushroom mixture and a chicken thigh. To finish it off, I added a bit of fresh cracked pepper and a drizzle of balsamic vinegar.
The original recipe is scaled for one serving but I made mine for 4 servings using 4 chicken thighs, 1 large sweet potato cut into quarters and 4 slices of bacon. It worked out fabulous as left overs for lunch.
This is a quick and easy breakfast, dessert or snack that tastes surprisingly good too! The basic recipe has been all over the internet (hello, Pinterest) but I tweaked it a bit.
Makes 4-5 pancakes
2 very ripe bananas, peeled
pinch of pumpkin pie spice, apple pie spice or spice blend of your choice
1. Add banana to a bowl and mash until smooth. Add in eggs and spices. Whisk vigorously until well mixed. Mixture will be slightly runny - more like crepe batter than pancake batter.
2. Heat non stick pan over medium heat. Add a bit of coconut oil. OIL IS NECESSARY, even with non-stick pan.
3. Cook just like a pancake! Pour approximately 1/4 cup batter per portion into pan, cook until top starts to bubble, flip, cook another couple minutes. Voila!
1 cup fresh or frozen fruit mixture (should include either apples or strawberries). I used a frozen blend of strawberries, blueberries and peaches.
1/2 tsp vanilla
1 tablespoon water
1. Add everything to a small saucepan and heat over medium-high heat.
2. With the back of a spoon, mash the fruit to break it up. Bring to a boil, then reduce to simmer until it starts to thicken. Leave to simmer while you cook your pancakes. Pour into a bowl and serve with pancakes!
Apples and strawberries have natural pectin which will cause the compote juices to thicken slightly.