Day 15, Second Weigh-in results and Blueberry Banana Coconut pancakes

I had this for breakfast today. 🙂 I saw this recipe last week in Prevention magazine, and had been dying to try it. It’s a gluten-free recipe and was absolutely delicious, almost like a dessert, but with no added sugar, okay maybe a little. The recipe called for unsweetened coconut flakes, and all I had was sweetened.

The flavors in this are amazing.  You cook frozen blueberries in a saucepan with lemon juice and a bit of water and it creates a sweet-tart sauce.  The pancakes themselves are easy to whip up in your blender and are just eggs, bananas, lemon zest, coconut, baking powder and salt. You cook in a bit of coconut oil until they are browned on both sides and the edges are crispy. Then pour the blueberry sauce over and enjoy!

I felt that I deserved them today because I was down two pounds! So, that is a total of six so far, from a starting weight of 153 to day’s weight of 147.  I’m not sure what will be on the menu today, but I know that soon I will be making a dish I created last night. I just sauteed spinach in a little olive oil and splashed it with tangerine balsamic vinegar and stirred in some cooked cocktail shrimp. The vinegar caramelized on the spinach and the dish was tasty and filling.  Here’s my adapted recipe for the pancakes.

Gluten-Free Blueberry Pancakes (adapted from the April issue of Prevention magazine)

Serves one…

1/2 cup frozen blueberries

2 tsp lemon juice

2 tab water

1 medium banana

1 large egg

3 tab coconut flakes (I used sweetened)

pinch of lemon zest

little less than 1/4 tsp of baking powder

pinch of salt

1 tsp coconut oil

In small sauce pan over medium heat, add frozen blueberries, lemon juice and water. Let simmer and soften into sauce while you start making the pancake batter.  In a blender, add egg, sliced banana, lemon zest, baking powder, salt and coconut. Blend until smooth. In a skillet, melt the coconut oil over medium high heat. When hot, pour the batter into the pan, making two pancakes. Cook for about 3-4 minutes, until lightly browned and edges are crispy. Flip and reduce heat to medium, and cook about 2 more minutes. Plate, pour sauce over and enjoy! 🙂

Hope you have a wonderful weekend!