Cooking comes naturally to some people. I’m not one of them. When we lived out in the jungle (where it is definitely a WOMAN’s job to cook), people were often puzzled that Kent would help in the cookhouse. We skirted the impropriety by explaining that Kent studied Biochemistry. He was just doing chemistry!
As newlyweds, I was in the informal-learned-from-my-husband school of culinary arts. Lately, I do 90% of the cooking with trusted faithful recipes and we all can smile. But every now and again, Kent likes to get in the kitchen, make a big mess and experiment. Did I say ‘likes’? No, he LOVES to experiment. It must nourish his inner chemist.
My Congolese friends keep reminding me how good I have it. I do love that Kent enjoys cooking. While he tells funny stories about disastrous culinary inventions in college, nearly poisoning his innocent roommates; he rarely makes anything we don’t all eat with joy. I should have given him the credit entirely for adapting Recipe #1: Chocolate Nut Butter Brownies. It was his experimentation that drove us to find something better than we started with. And it is his experimentation I bring you today. The real trouble is that this is all in his head, and not written down. I will attempt to codify this genius:
Recipe #6: Banana Pancakes
This was adapted from Elaine Gottschall’s Peanut Butter Pancakes in her book Breaking the Vicious Cycle. We like the sweetness of adding banana to them.
1 cup natural peanut butter, creamy (or other nut butter – we just live in peanut-land)
2-3 Tbs. raw honey
1 tsp. vanilla essence, optional
3 ripe bananas, mashed or blended
This serves 4 people, we usually double this recipe and snack on leftovers.
We stick everything in the blender and fry small (4″) pancakes on low-medium heat in oil or ghee. Because of the honey and banana, they will brown prematurely or burn if cooked on high heat. It means that you have to cook them a bit slower than ‘normal’ pancakes. If it is too thick you can thin it with water or your milk of choice.
These are not your white fluffy styrofoam McBreakfast pancakes, but they are so packed with protein that I can go hours without feeling hungry after eating just 3 small ones. We top them with aforementioned guava sauce, ghee, raw honey with mixed with water and maple flavoring, or fruit-only jam.
It’s still not the same as our favorite granola, but they are grain-free.
This is the last of the week of SCD recipes to give you a feel for what we are eating, and what is helping all of us feel stronger and healthier. These and a few others have become family favorites that we will likely continue making even after we go ‘off-diet’ someday. James’ birthday is coming up and almond banana cake with marshmallow frosting have been requested, flourless, sugar-free and grain-free. I’ll post pictures!