Have you ever had one of those days where your eating just spirals out of control? Don’t be embarrassed, it’s just me here, and I don’t judge.
I’ve had those days before—and for me it would usually start with a big stack of grain-filled pancakes. There’s just something about the weekends that makes me crave pancakes. One bad decision begets the next bad decision and the next . . . After one of these days, I need a hard reset. A hard reset is just like turning off your computer or phone, completely powering it down so that it can regroup, reshuffle, reorganize, and power back on at full capacity. You sometimes need a hard reset, too.
The key to a truly effective hard reset is to completely let go of the mistakes you made so that you can start again, clean and fresh. If you’re holding on to those mistakes, then it will cloud your mind and will bring you crashing back down again.
Breathe. Release the past. Make like Elsa and . . . let it go.
1 cup Pecans
¼ cup coconut flour
4 eggs
1 tablespoon coconut cream
¼ teaspoon baking soda
1 tablespoon pure maple syrup
½ teaspoon vanilla extract
1 tablespoon coconut oil
2 bananas, sliced in half lengthwise and widthwise
Toast the pecans in a large dry skillet over medium heat until golden, about 8 minutes. Remove the pan from the heat and set a few tablespoons of nuts aside. Cool the remaining pecans and pulse them in a food processor until they’re finely ground.
Add the coconut flour, eggs, coconut cream, baking soda, syrup, and vanilla extract to the food processor and mix until fully combined.
Lightly grease a griddle and place it over medium-high heat. Scoop the batter 1/4 cup at a time and cook for 4 minutes, until golden, then flip and cook the other side. Repeat with the remainder of the batter and more coconut oil as needed.
Heat the coconut oil in a skillet over medium-high heat. Add the banana pieces and cook until they’re golden and caramelized, about 5 minutes. Serve the caramelized bananas with the pancakes and sprinkle with the reserved toasted pecans and maple syrup.
Calories: 266
Fat: 20g
Carbohydrates: 16g
Sodium: 109mg
Fiber: 4g
Protein: 7g
Sugar: 8g