For awhile now I’ve prided myself on being consistent with breakfast and lunch, so much so that I was having the same breakfast every day.
It’s taken me awhile to finally get around to adding more recipes to the cookbook, and I know many of you have been waiting for that. If you’ve been following me of late, you know it’s been a long year. Converting and testing recipes plus doing all the math, takes several hours of time. And since I don’t earn my living on this here blog, my other work has taken me out of the kitchen.
Getting back in the Luminous swing feels great, and I’m feeling like I want to experiment again. So here’s one of my particular favorites: PANCAKES. I had one pancake recipe in the first round of the cookbook, but I wanted a little more flavor.
Who doesn’t love peanut butter and banana?! I highly recommend these for those just hopping on the Luminous train, because they are filling, have a natural sweetness, and are a great example of how food can still be amaze-balls without the powder (AKA Sugar and Flour). So without further adieu, I present The Luminous PB & Banana pancakes!
The Luminous PB & Banana Pancakes
Yield: 1 Serving. Each serving equals 1 Starch, ½ Fruit, 1 Protein
3 oz Ripe Banana
1 oz Rolled Oats (dry)
1 tsp Vanilla Extract
¼ tsp Baking Soda
1 oz Natural Peanut Butter
Heat a non-stick pan (no oil or butter needed).
Using a food processor, combine all ingredients, except for the peanut butter, and lightly pulse to mix – do not puree (you can also mash by hand).
Spoon out the batter like you would with traditional pancakes. Flip when the mixture begins to bubble. Note that depending on how ripe your bananas are (and the riper the better), the pancakes will come out dark, looking almost like they’re burnt. Fear not. This is just the natural sugars in the banana getting a little toasty.
Heat the natural peanut butter in the microwave for a few seconds to soften and spread on the pancakes.
For another variation, dust on a little pumpkin spice.
Since I don’t like to have to heat up the stove for every breakfast, I will typically make a larger batch, and divvy up the servings to have a few breakfasts at the ready for the week.
Luminous tip: I hate throwing out ripe bananas. Instead, I peel them, and toss them into a ziploc bag in the freezer, and just keep adding them into the same bag until I’m ready to make something. Frozen bananas work just as well for this recipe, and if you’re using a food processor, they’ll mix really well.
Speaking of food processors, while I was in the midst of revising the cookbook, my tried and true Cuisinart bit the dust. If you’re in need of a food processor, I am head over heels for my new Breville 12 Cup Food Processor. It’s CRAZY good (the latest reviews on new Cuisinarts, not so good). I’ve included it on “My Favorite Things” list in the cookbook. It’s got adjustable blades for slicing which I’ve been longing for and a two-sided grating blade for fine and superfine grating. The Breville isn’t the cheapest, but it was definitely worth getting a more powerful, versatile machine. Plus, I had my other one for like 18 years, and used it A LOT, so it was definitely due for replacement.
I hope you give this fabulous little pancake a try. I’m so happy to be able to offer a cookbook that takes the math out of cooking, makes following the plan even easier, and delivers a new kind of “comfort” food. If you’re curious, you can get a little preview here.
If you’re already a proud cookbook owner and you haven’t received the latest update, please reach out. We are changing the digital download provider and I’m hearing some didn’t get the link. If you’re a member of the A-Team, please check my latest post there for a special offer as special thanks.
And for those of you reading this to the bitter end…🥰 I’ve decided to extend the early bird discount for 25% off for a limited time. Just enter coupon code “BANANA” at check out.