Mother’s Day Recipes
The month of May brings with it warm weather, sunshine, beautiful floral blooms and Mother’s Day. That’s right, Mother’s Day is Sunday, May 13th, so start preparing now so you can give mom the day she deserves.
Elevate your breakfast game with these two easy and delicious ways to make pancakes, and if you are a mom yourself, start leaving hints to your family that these are the flapjacks you want for your traditional Mother’s Day breakfast in bed. (Yum!
Coconut Banana Pancakes with Homemade Lemon Butter
*Recipe adapted from Eat Drink Paleo
Ingredients for Pancakes
- 1 medium banana, peeled and chopped
- 2 whole eggs
- ⅓ cup almond meal
- 3 tablespoons unsweetened coconut
- 1 tablespoon vanilla essence
- ½ teaspoon gluten free baking powder
- Ghee or coconut oil for cooking
Ingredients for Lemon Butter (Optional)
- 2 tablespoons butter softened to room temperature
- Zest of ½ lemon
- Juice of ½ lemon
- Blueberries for garnish
- Maple syrup
#1 Take the stick of butter that has been warmed up to room temperature and grate into a bowl. Combine with lemon juice and lemon zest then mash together with a fork. Set this bowl aside.
#2 Place all pancake ingredients into a blender then puree until smooth and fluffy in appearance. No blender? No problem! Grab a fork and whisk together the eggs then combine the remaining ingredients as you continue to whisk everything together.
#3 Add a small dollop of coconut oil or ghee to a non-stick frying pan. Cook pancakes in small batches to avoid the pancakes sticking together. Recommendation: 1-2 scoops of batter per pancake.
#4 Keep the stovetop on low to medium heat to ensure the pancakes cook thoroughly, but don’t burn. When you begin to see small air bubbles forming at the surface of the pancake it’s time to flip them.
Remember: Add additional coconut oil or ghee between batches of pancakes to ensure the pancakes don’t get stuck to the pan.
#5 Serve with a side of fresh farmers market berries, a drizzle with organic maple syrup and a slice or two of your homemade lemon butter from step one.
Lemon Raspberry Pancakes
*Recipe adapted from PaleOMG
Ingredients for Pancakes
- 3 eggs, whisked together
- ½ cup coconut flour
- ½ cup tapioca flour
- ⅓ cup almond milk + 3 additional tablespoons
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- Coconut oil for cooking
Ingredients for Raspberry Jam
- 1 cup raspberries
- 2 tablespoons honey
- 2 tablespoons lemon zest
Directions#1 Select a saucepan and heat over medium heat. Take the raspberries, honey and lemon juice and mix them together, then let simmer until the raspberries have broken down. Set on low heat so the mixture begins to thicken.
#2 Whisk together the eggs, almond milk, honey and vanilla extract into a large mixing bowl.
#3 Continue to whisk mixture together and add the coconut flour, tapioca flour, baking powder and baking soda and salt until the batter is well combined.
#4 Use the coconut oil to grease a large pan or pancake griddle then place over medium heat. Once the pan is hot, use a small spoon to scoop 1-2 scoops of the pancake batter onto the heated pan, then add an additional spoonful of the raspberry jam and swirl it around on the top of the pancake.
#5 Keep the stovetop on low to medium heat to ensure the pancakes cook thoroughly but don’t burn. When you begin to see small air bubbles forming at the surface of the pancake it’s time to flip them. Repeat until you have your desired amount of pancakes. Serve and enjoy!
Be sure to tag us on social media @withinwithoutsnacks so we can see all of your Mother’s Day culinary creations. Happy Mother’s Day everyone!