Coconut Banana Pancakes for Breakfast

We don't only eat Brussels sprouts for breakfast in this house! We eat pancakes too! 

As I round the 4 month mark to our wedding (omg!) I'm in full-on healthy mode. I need to gush a little bit about the workout plan I'm currently following. It's called the Bikini Body Guide by a girl named Kayla Itsines. It's a 12 week program with 3 designed workouts each week, each 28 minutes focusing on a full body workout using body resistance and light weights. For 3 additional days during the week you do low intensity cardio or high intensity interval training. It's amazing and completely transforming. I've convinced about 6 co-workers to start the training, as well as 3 of my bridesmaids.

On top of this butt kicking fitness plan, I'm cutting out a lot of processed carbs and dairy products. Dairy products are out because I've recently self diagnosed myself as lactose intolerant. All in all, the results are great and I'm gonna be all cut up for the wedding. Watch out world.

Coconut Banana Pancakes with Berries and Bacon
makes 2-3 servings (double recipe for 4-5 servings)
inspired by Food & Wine

4 eggs
1 1/2 mashed overripe bananas
1 tsp vanilla extract
1/8 cup water or vanilla almond milk
1/3 cup coconut flour
1 tsp baking powder
1 tsp salt
1 tbsp coconut oil

for the toppings:
1 cup mixed berries (fresh or frozen)
1 tbsp honey
1 tbsp lemon juice
1 tsp champagne vinegar
4 slices bacon

Preheat oven to 400 degrees. Place bacon on a foil lined baking sheet and pop into the oven for about 15 minutes, until crisp. Remove from oven and place on a paper towel. Set aside until pancakes are ready.

As bacon cooks make the berries and pancake batter. For the berries, place berries, honey, lemon juice and champagne vinegar in a small sauce pan over low heat. Let slowly cook down until everything else is ready. It will get runny and soft, like a sauce. 

Now for the pancakes. Make the batter. In 1 medium bowl whisk together eggs, mashed bananas, vanilla and water or almond milk. In a separate medium bowl combine coconut flour, baking powder and salt. Slowly add the wet ingredients to the dry ingredients and mix only to combine. Don't over mix.

Heat a griddle or pan over medium to medium low heat and add coconut oil. Add pancake batter using a 1/4 cup. Cook for 3 minutes on one side, flip and cook for another 3 on the other. Work in batches if necessary. 

Serve pancakes with berry sauce and crumbled bacon. Enjoy this gluten free, refined sugar free breakfast or brunch one of these weekends.