Doesn’t this stack of pancakes just scream weekend brunch to you? I love long leisurely breakfasts on the weekends because they seem like such a luxury. During the week we usually have super simple breakfasts, just a smoothie on the go, and maybe an energy bar for a mid morning snack. So it’s extra special to spend an hour or two over breakfast/brunch on the weekends, and enjoy time with friends and family.
If it’s just the two of us, I usually just make one dish like these pancakes. But if we’re having company over, I like to make a couple of things to choose from. For an easy, mostly make ahead brunch, you could add this Roasted Red Pepper Spinach Frittata, and a simple fruit salad.
The other thing I love to add to weekend breakfasts is over the top drinks like Homemade Hot Chocolate or a variety of coffee drinks made to order. I think the main idea for me is the concept of indulgence after a long work week, but without too much effort in the kitchen.
And speaking of keeping things simple, these pancakes are a favorite because they’re made in the blender…
… just add the ingredients and whir it into pancake batter in a matter of seconds!
You can keep these extra simple with the classic combo of maple syrup and butter, (so good!) or you can go with strawberry sauce and coconut whipped cream to take them right over the top.
Nothing says warmer weather to me like strawberries, and I’ve been loving the first fruits of the berry season coming into our supermarkets lately. But since truly good strawberries have such a short season, I almost always make this strawberry sauce from frozen berries for the best flavor, (and it’s also much more cost effective as well for most of the year).Print
- 3 ripe speckled bananas, peeled
- 6 eggs
- 1/3 cup coconut flour
- 1 Teaspoon baking powder
- 1 – 10 ounce pkg frozen strawberries, 3 cups
- 2 Tablespoons maple syrup, add to taste according to how sweet the berries are
- 1 Teaspoon tapioca starch
- 1/2 batch of Homemade Coconut Whipped Cream
- Start by making both the strawberry sauce and coconut whipped cream, they can both be made several hours ahead of time if desired.
- For the strawberry sauce, whisk together the maple syrup and tapioca starch until no lumps remain. Add in the frozen berries and cook over medium heat until the sauce comes to a boil and thickens. Set the sauce aside and keep warm while you’re cooking the pancakes.
- Preheat the pans over medium heat and lightly grease them with either butter or coconut oil.
- Place all the ingredients for the pancakes into a blender and blend until the batter is smooth.
- Cook the pancakes in batches, you can use 2 fry pans to speed up the cooking time if you don’t have a griddle. Pour the batter into 4″ rounds and cook until bubbles appear across the surface of the batter, 3-4 minutes. Flip the pancakes and cook until they’re done in the middle, repeat until all the batter is gone.
- Serve immediately with Strawberry Sauce and Coconut Whipped Cream