What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!


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Strawberry Coconut Butter

Mid-week slump? Don’t worry, mama’s got-chu with this strawberry coconut butter that you can put on just about everything.

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Been teasing y’all with the strawberry coconut butter to the point where I started to feel bad about it. So I’m sorry and I’ll never tease you for this long again!

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Strawberry Coconut Butter:

  • 4 cups fresh strawberries
  • 4 cups unsweetened coconut flakes

Directions:

  • Wash strawberries, cut off the top part with leaves, and set aside.
  • Place unsweetened coconut flakes in a high speed blender and blend in 30 second increments until fine. You will need to push the coconut shreds down each 30 seconds. 
  • Once coconut is in small shreds, add the strawberries and blend in 30 second increments. You will need to push the mixture down to keep it by the blade. Keep repeating until smooth. Store in an airtight container and refrigerate.
  • Note: I let my blender rest a minute here and there. It took me about ten minutes to make this but it is SO worth it. Top on your favorite french toast, porridge bowl, toast, or peanut butter pancakes!

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Fluffy Kodiak Cakes

Pecan Pumpkin Pancakes

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If you haven’t heard, Kodiak Cakes make pancakes, waffles, and crepes So easy. The Protein Packed Waffle mix is a huge staple in our home. Just add equal parts water to the dry mix and you are good to go!

But how do you make these easy cakes more fluffy?

Two words: Coconut Flour.

The mix taste great on it’s own, but I’ve always wondered if they could be more fluffy. Adding coconut flour, and a few other ingredients, to the mix made a huge difference.

Now get your fluffy pancakes on!

Ingredients: (Makes 6 small Fluffy pancakes, Calories 323, Carbs 38g, Protein 25g, Fat 9g)

  • 1/3 cup Kodiak Cakes protein packed waffle mix
  • 2 tablespoons Coconut Flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoon pumpkin pure
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/4 cup greek yogurt
  • 1 teaspoon baking power
  • 1/2-1 cup water (desired consistency)
  • 1/2 tablespoon crushed raw pecans
  • 1/2 tablespoon Glazed Donut Muscle Butter
  • 2 tablespoons maple syrup

Directions: (Be patient! Coconut Flour pancakes take a little longer than regular pancakes)

  • Combine waffle mix, coconut flour, baking powder, cinnamon, nutmeg, and pumpkin spice in a medium size bowl, set aside.
  • Whisk together 1/2 cup water, egg white, greek yogurt, pumpkin pure, and vanilla extract in a small bowl then combine with dry ingredients. Adding more water if desired (I used about 1 cup water, adding in 2 tablespoons at a time, making 6 small fluffy pancakes).
  • Heat skillet on medium-high heat and spray with cooking spray. Let skillet warm for about 5 minutes before cooking. Spoon batter using a 1/4 cup measuring spoon, letting the pancakes cook 3-5 minutes on each side (golden brown). Repeat until batter is gone.
  • While pancakes are cooking, put Muscle Butter in a small microwave safe dish and heat for 20 seconds. Stir in 1/2 tablespoon water with Muscle butter to get a drizzle consistency.
  • Stack cooked pancakes on a plate, decorate with Syrup, Glazed Donut Muscle Butter drizzle, and crushed pecans.

Bonus tip: You could also make these as banana pancakes subbing out the pumpkin for banana… but I am sure you’re not tired of pumpkin this early on into fall. 😉 Cheers!