Oh, hi! And paleo pancakes

Oops! Omg, it’s been a little while! So sorry, but we’ve been busy with, well, life.

Danny and I finally went on our honeymoon in Playa del Carmen, Mexico (about one hour south of Cancun). We stayed at the Occidental Grand Xcaret, and wow. It was an open, airy hotel in the middle of a jungle, basically. 

We stayed around the resort, mostly. The two excursions we decided to do were swimming with dolphins and a trip to Xel-Ha. The dolphins were obviously adorable and it was fun, but at $40/picture, I have no proof we did it. You’ll just have to take my word for it. 

Now, Xel-Ha. So. Much. Fun. It was an all-day eco-adventure park. We snorkeled, cliff dived (cliff dove?), and zip-lined. We added the scuba (totally worth it!). We got to lounge around in hammocks and sit in inner tubes in a giant lazy river. Plus, all meals, drinks, and snacks are included in the admission! I highly recommend Xel-Ha.



So now we’re back to reality đŸ˜¦

Anyway, I made pancakes today. Actual pancakes. They normally don’t pancake. They normally pan-scramble. 

So here (makes about 6 mini-pancakes):

1 banana (mine was about 125g)

1 large egg

2 egg whites

1 heaping Tablespoon of coconut flour

1/2 tsp vanilla extract

1/2 tsp ground cinnamon or pumpkin pie spice

*pinch* of sea salt

Cooking fat

Add all ingredients (except cooking fat) to blender and give it a whirl. If batter is too thin, add a tiny bit more coconut flour.

Preheat your griddle or pan with your cooking fat.

Pour batter directly onto grill from blender (less dishes/less mess) and form mini-pancakes. 

When you begin to see little bubbles, flip. 

Repeat as necessary.

Top with honey, maple syrup, fruit, or whatever you want!




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My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

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