Making breakfast, packing a lunch, and preparing snacks has me feeling so anxious. We are officially into our brand NEW SCHOOL SCHEDULE and I’m already feeling a little bit defeated. Maybe I’m subconsciously worrying that Gaby’s not going to eat anything if I’m not there to cheer her on and say,
“Gabs, EAT! It’s good for you! It’ll make you big and strong!”
My brain starts panicking thinking, “Have I packed all of her favorite foods? Did I remember a napkin? A juice box? Some fruit for snack time?” Then I think, “She’s so not going to eat any of this. It’ll waste and she’ll eat whatever the school gives her because that’s what the rest of the kids are doing.”
“She’s not going to eat mommy’s organic lunch. Instead, she’s going to eat the genetically modified food at school.” And a little part of me dies.
With all of that said, I started thinking about how I needed some already prepared breakfast foods waiting on me every morning to serve Gaby. I’m going nuts hoping I don’t forget anything and trying to get her fed before we leave!
I don’t want to send her off to school with a Poptart in hand and pretend like that’s a healthy breakfast. I feel so guilty. Therefore, I took about 2 hours Saturday afternoon and decided that I would make her some gluten free banana muffins and pancakes and have them waiting on me first thing Monday morning.
Gaby is a CARB LOVIN’ girl, quite like her mama! I knew she would be happy when I gave her two breakfast options and I was happy knowing they were already made! Of course, she picked the pancakes.
Within about 2 minutes, she was sitting on the counter, watching me make her lunch, and eating her pancake!
Let me just say, I’ve never really been into the whole “meal prepping” thing, but I am definitely into “Breakfast Prepping!” It makes my life so much easier.
Gaby is happy and has a full belly for school. I am happy knowing she had a healthy breakfast that was pre-made at home!
The muffins and pancakes are Paleo/Gluten free. They’re filled with bananas, almond flour, almond butter (a healthy fat for brain health!), and flaxseeds which are a good source of omega 3’s and fiber.
These pancakes are my go-to recipe. I’ve been making them for Gaby since she was about 8 months old. You can make these vegan and gluten free, but if you would rather use all purpose flour and regular milk, it’ll totally work, too.
I use a gluten free 1 to 1 baking flour for these pancakes to keep them gluten free. This is just a personal preference!
I hope these two recipes help to make your early mornings a breeze!
- 3 eggs
- 2 overripe bananas, mashed
- 1/2 cup almond butter
- 1/4 cup honey
- 1 tsp vanilla
- 1 1/4 cup almond flour
- 1/3 cup flaxseed meal
- 1 tsp baking soda
- pinch of salt
- 1/4 - 1/2 cup Enjoy Life Chocolate Chips (if you need allergy free option) or regular will work too
- 1 cup almond milk or regular milk
- 1 tbsp apple cider vinegar
- 1 banana, mashed
- 2 - 3 tbsp cane sugar
- 1 cup 1 to 1 GF baking flour or regular all purpose flour
- 1 tbsp baking powder
- pinch of salt
- chocolate chips or blueberries, optional
- little butter for greasing the pan
- Preheat the oven to 350 degrees and line your muffin tin with liners or spray them with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the eggs, banana, almond butter, honey, and vanilla.
- Next, add the almond flour, flaxseed meal, baking soda, salt, and chocolate chips.
- Mix until well incorporated. Fold in the chocolate chips.
- Evenly divide the batter into the muffin tin.
- Bake for 18 - 20 minutes or until a toothpick comes out clean.
- Add the almond milk and apple cider vinegar to a liquid measuring cup, mix together and let it sit for 5 minutes. This creates a homemade buttermilk.
- Next, add the banana, sugar, flour, baking powder, and salt to a large mixing bowl. Slowly pour in the milk a little at a time. You may not need all of the milk. Add as much or as little until you get the consistency you like.
- Fold in chocolate chips or fruit if you desire.
- Preheat your skillet on medium-low heat.
- Start making your pancakes once the skillet is hot enough.
- I like to add a little pat of butter for greasing my pan. Makes the pancakes taste so good!
- I like to keep my pancakes warm in a 200 degree oven.
- Refrigerate both muffins and pancakes if you have leftovers.
- You can re-warm the muffins in an oven. I like to re-warm the pancakes in a skillet.
- I usually get 8 - 10 pancakes out of this recipe, but that will all depend on how big or small you make yours.