Ellington's Eats: Variations on Two-Ingredient Pancakes
Photo by Brigitte Tohm on Unsplash
Following up on my post about our Two-Ingredient Pancakes, I wanted to share some variations I make to vary things up! Ellington absolutely loves these pancakes and they are great for a quick breakfast or an easy low-mess snack.
Avocado Flax
provides extra fat
3 pastured eggs
1 ripe banana
1 avocado
1 teaspoon ground flax
Mash the banana and avocado and whisk in the eggs and flax. Depending on the size of the banana and avocado, you may need a fourth egg. Cook in ghee for extra fat and nutrients!
Spinach
provides extra plant-based iron (baby's iron needs exceed that found in breastmilk at around 6 months old)
2 pastured eggs
1 ripe banana
2-3 large handfuls of baby spinach, sautéed (helps make the iron more bioavailable)
Place all ingredients in a blender and blend until well mixed. Depending on the size of the banana, you may need an additional 1/2 to 1 banana so the mixture isn't too runny. Cook in ghee or coconut oil.
Beet Chia
for extra fiber and nutrients, like vitamin C
2 pastured eggs
1 ripe banana
1 small beet, cooked
1 teaspoon chia seeds
Place all ingredients in a blender and blend until well mixed. Depending on the size of the banana, you may need an additional 1/2 to 1 banana so the mixture isn't too runny. Cook in ghee or coconut oil.
Sweet Potato
2 pastured eggs
1 ripe banana
1/4 cup sweet potato, mashed
Mash banana in a small bowl and add sweet potato. Whisk in eggs. Cook in ghee or coconut oil.
