Breakfast

I'm not even going to bother posting the recipe that I used to make this, it's so far from right there's no point. Kind of sad really that I can't even make a smoothie properly. It wasn't too bad, but I think I maybe didn't put in enough fruit or something. And because all my ingredients were frozen to start it ended up more like a snow cone, but that's not really a complaint. Also, I should have strained the seeds and what not out of the fruit after I blended it (between the bake and the freeze prep), because there were a bunch in there still and I'm not sure how good that is for my tummy. Bleh, maybe next time will be better.

I'll be making a my first smoothie on Thursday (I have to wait to introduce fruit), and I'm really excited! All my fruit has to be cooked for now, and of course I want a cold smoothie, so I had to bake my raspberries with some orange juice before hand. Then I put them in the blender for a minute to grind up all the seeds so I could digest it easier. Then I put them in the ice cube tray and froze them, so they are ready for smoothies 2 days from now (I'm a little a head of myself!). I've also frozen some homemade yogurt and will put that in too. I'll be using this recipe, but with homemade yogurt instead of coconut milk. (I really like the recipes on that blog).

There is no actual oatmeal in this breakfast dish, but it surprisingly captures the essence of apple cinnamon flavored oatmeal really well. I usually don't like oatmeal at all, so I was surprised to find that I really liked this breakfast dish. I'll definitely make again.

The recipe can be found here at SCD Recipe

The banana in the pancakes really rise the pancake nicely. Better if made small, these pancakes are easy to make and delicious to eat! You can make these pancakes with or without coconut flour.

When I first made these pancakes I was so overwhelmed with their tastiness that I over ate and had a set back. They are that good. Now I make 3 or 4 batches at a time, and freeze them for a quick breakfast.

1 Egg
1 Banana (ripe, no green on skin with brown spots)
1 Dash of Ground Cinnamon
Coconut Flour can be added 1 tsp at a time in more advance stages of SCD. It makes them more like real pancakes.

Cut banana into small chunks. Add banana, egg and cinnamon if using to a bowl. Blend on low until smooth.

Heat a nonstick skillet over medium heat. You can add butter to the pan if you want. Pour pancakes in 4 - 5 even sized cakes. Cooked about 7-8 minutes, checking often after about 3 minutes. When they look done, flip and cook about 2 more minutes.