Whole30 Banana Pancakes

On Whole30 you aren’t supposed to find ways to “Paleo-tize” desserts to be Whole30 compliant. The point is to cut out the junk, not find ways to manipulate it to fit into the program so you can keep on having it. I have stuck to that, but I did find one treat. It isn’t a treat because it’s dessert, it’s actually a pretty common breakfast food that happens to also be bad for ¬†you. This Whole30 version of it just FEELS like a treat since it’s so good! I got this recipe from Christa in my Whole30 FB group (just made a few very small tweaks) and it is super yummy!

These Whole30 Banana Pancakes aren’t the same as the “two eggs and one mashed banana” recipe that most people know. This one is fancified, and worth the extra work!


2 bananas, mashed
2 eggs
1 heaping Tbsp almond butter
1 tsp baking soda
2 heaping Tbsp coconut flour
1/8 cup water
pinch of salt
coconut oil (for cooking)


Mash up bananas in a bowl.


Add both eggs and mix together. (I initially only added one egg, but I added another one later as I adjusted the recipe. =P)


Add almond butter and mix in. I added the almond butter cold, which took a lot of mixing to get it completely mixed in. If you can add it in at room temperature it’s much easier!


Mix in the baking soda and salt. Your mixture should still be pretty runny at this point.


Mix in coconut flour. Mixture will start to thicken up at this point. You can add water as you mix to make it into pancake consistency.


Put desire amount of coconut oil into a hot skillet and add batter to make pancakes. I found that this size worked the best. They are slightly smaller than pancakes you would get a a restaurant but much easier to flip than when I tried to make them larger.


Here is my final product! They brown darker than regular pancakes when they are done, so don’t take them off too early or you may end up with them a little gooey in the middle. They are supposed to be darker since they aren’t made with bleached white flour or pancake mix!


They are delicious, and my girls LOVED them! I think next time I will thin them out just a bit more when I make the batter and add a little fruit. =D


To Die For Guacamole

When I started Whole30 and found out that I could eat as much avocado as I wanted, I went on a hunt for a stellar guacamole recipe. I grew up in the land of authentic Mexican food, and guacamole is one of those things I can eat on almost anything. I attempted a few Whole30 safe recipes and failed miserably, mostly because for some odd reason I spent the first 10 days thinking I couldn’t have salt (fail!), before asking for a good recipe in a Whole30 group I am in. That is when I was graced with the Alton Brown way of making guac. After a few tweaks, I came up with the recipe for the BEST guacamole I have ever had, and I have had a LOT of different guacamole. Seriously. TO. DIE. FOR.


Without further ado…

To Die For Guacamole

6 Haas avocados, halved, seeded and peeled.
2 limes, juiced
1-2 tsp sea salt
1 tsp ground cumin
1 tsp chipotle chili powder
1/2 medium red onion, diced
1 jalapeno pepper, seeded and diced (leave in the seeds for extra kick!)
4 Roma tomatoes, seeded and diced
2 Tbsp cilantro
2 cloves garlic, minced

In a large bowl place the scooped avocado pulp and lime juice. Mash with a potato masher adding the salt, cumin, and chili powder as you go. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Let sit at room temperature for 1 hour and then serve.