Hello Beautiful People ❤
I hope you have all recovered from the bank holiday weekend? I know I’m still getting back to normal. The long weekend was a bit of a wash for me when it came to healthy eating. I spent the three days over indulging, but to be fair that’s what these weekends are for. I always find that after a few days like this, I tend to crave naughty food (even more so than usual) for about a week afterwards. For me, it’s the first few minutes of the craving that can do the most damage. If I don’t have anything to hand quickly, I tend to give in to whatever it is that I’m craving (usually chocolate!)
So in the midst of some sugar withdrawals the other day, I made this little clean dessert style snack. It really did the trick and took me two minutes to make. Perfect to stop that craving in it’s tracks!
Happy Pancake Day! I hope you’re all planning on tucking in to some delicious options whether for breakfast, lunch or dinner (or all three in my case!) I Love pancakes so this is my favourite kind of Tuesday 🙂
There are numerous different carb free and protein pancake recipes out there and I do in general love them. For today though I think it’s ok to partake in a little pancake indulgence. At the end of the day, it’s all about balance. Continue reading
- 4 bananas
- 4 eggs
- 1/2 cup almond butter
- 1 tbsp organic raw honey
- 2 tbsp coconut oil (melt it first to make mixing easier)
- 1 tsp vanilla
- 1/2 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 180 degrees C
- Add bananas, eggs, almond butter, coconut oil & vanilla extract and blend.
- Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Poor the batter evenly into your muffin cases, fill them up approx two-thirds of the way.
- Bake for 20-25 minutes