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Banana – Blueberry Fluffy Pancakes

These were the first pancakes I made without any grains. I can remember being so excited about this recipe, thinking I was able to have pancakes without any ill effects. Happy Dance going on right now just remembering. If you are just starting your journey of grain-free, give these a try and get your happy dance ready.


  • 2 ripe bananas, mashed
  • 4 large eggs
  • 1 teaspoon of apple cider vinegar
  • 1 tablespoon of melted ghee
  • 3 tablespoons of coconut flour
  • 2 tablespoons of tapioca flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup of blueberries

Whisk bananas until creamy, add eggs one at a time, whisking with each egg added so the bananas and eggs are well incorporated. Add vinegar, ghee, whisk together.

In a separate bowl sift coconut flour, tapioca flour, baking soda, and salt.

Combine wet and dry ingredients. Make sure the ingredients are well incorporated. Allow the batter to rest about 20 minutes. This is necessary for the batter to thicken.

Heat a large skillet on medium low heat. Grease the skillet and spoon out batter into the skillet. I use a 1/4 c (it makes about 6 pancakes) Sprinkle blueberries on top of batter. When bubbles start to pop up it’s time flip that baby. Repeat. Eat. Enjoy. Mmmm.

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Apple and Butternut Squash Hash

I dreamt of this dish (I really did dream of this) so when I woke up I had to make it this morning. It was so yummy. I need to preface this a little bit. The preface…My husband is a scrambled eggs kind of guy. However, I have been expanding his culinary tastes. Eggs over easy. That’s a big jump, but it had to be done. And, it took only 4 ingredients to make this delectable breakfast. A little sweet, a little savory.  Mmmm. The smell of bacon. Oh my, there just might be a round two.


  • 4 slices of bacon
  • 2 cups of butternut squash, cubed
  • 1 apple (my favorite is honey crisp) cored, cubed
  • 2 eggs
  • pinch of sea salt and pepper

Place bacon in medium sized pan over medium heat. Cook to desired crispness. Remove and place on paper towel to drain. Set aside. Add butternut squash and apple with a pinch of salt and pepper. Cook until tender. Remove, and place on paper towel to drain. Chop bacon up, then mix with apple, squash mixture. Cook the eggs in the pan that should still have some of the bacon fact in it. Divide the apple, squash mixture on plate, top with over easy egg.  When you break the yolk it makes a yummy sauce.  Eat. Enjoy.