Banana Snacks

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My post-workout protein snack today was my favorite: sliced banana with peanut butter, honey, sunflower seeds, bee pollen and local honey.

(Tip for Allergies: I’m having a horrible time with allergies this year from the pollen and a friend suggested that I have a spoonful a day of local honey; it acts kind of like a flu shot, giving you immunity to the pollen because its the same type of pollen that the bees are getting, I already feel so much better!)

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Below is the same snack but I cut it differently and added almonds.

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If you love bananas, check out my Vegan Coconut Banana Pancakes and my Peanut Butter Banana Protein Pancakes

ย – B a n a n a s –

Did you know that according to the latest Japanese Scientific Research, a full ripe banana with DARK patches on the yellow skin produces a substance called TNF (Tumor Necrosis Factor), which has the ability to combat abnormal cells. The more darker patches it has, the HIGHER its immunity enhancement quality; so,ย the riper the banana, the better the anti-cancer quality. A yellow skin banana with dark spots on it isย 8xย more effective in enhancing the property of white blood cells than a greener skin version.

Eating just 1 a day increases immunity.

Have a relaxing Sunday & enjoy a banana! :)

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#uglyfruitisthebestfruit

Banana Coconut Pancakes with Walnuts & White Chocolate Chips (V, GF)

The boys are over… it’s time for Sunday morning cartoons & banana pancakes!

Ingredients

  • 1 cup Gluten-Free All Purpose Flour
  • 1/4 teaspoon baking soda
  • 2 tablespoon baking powder (mixed with squeeze of lemon)
  • 1/4 tsp salt
  • 1 Stevia packet
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 Cup Coconut Milk
  • 2 Bananas, smashed
  • 1 tablespoon Flaxseed (mixed with 3 tbsp water)
  • 1 teaspoon vanilla
  • 2 teaspoons Pure Maple Syrup
  • 1/2 cup shredded coconut
  • 1 1/3 Tablespoons melted Coconut Oil
  • 1 cup Walnuts, finely chopped
  • Nonstick cooking spray
  • White Chocolate Chips
  • Extra banana slices*

Directions

Mix dry items: Sift together Flour, Baking Soda, Salt, Sugar, Spice into one bowl. Separately mix wet ingredients: Coconut milk, mashed bananas, flaxseed mixture, baking powder + lemon mixture, vanilla, maple syrup, shredded coconut, and melted coconut oil, fold in half of the walnuts. Add wet ingredients all at once into dry mixture. Stir until all mixed (the mixture will be a lil’ lumpy), but don’t mix too long or it will loose its “fluff”. Let sit for about 7 minutes and you may want to add a little more milk if it looks too thick.

Spray pan with nonstick cooking spray and heat on medium heat; once the pan is hot enough that a splash of water sizzles on it, it’s ready. Pour about 1/4 cup of batter, and once bubbles on the pancake begin to form and around the edges after about 4 minutes, flip with spatula and cook for around another 2 minutes or so. DON’T PAT DOWN WITH SPATULA!! You will lose the fluffiness! I kept a plate in the oven at 200 degrees Fahrenheit to transfer the finished pancakes to keep warm (along with my guest’s dishes). Repeat and add oil/adjust heat as needed. Lastly, heat a small serving “pourer” of Pure Maple Syrup and serve pancakes with chopped walnuts, slices of bananas and white chocolate chips on top!

{An idea from of my favorite blogs, Cupcakes and Cashmere}