Last Updated on
I confess. I’ve been in a rut. An oatmeal rut.
Mindlessly fixing the same bowl of oatmeal, day in and day out. Why? It’s easy, it’s convenient. I can make it in the crock-pot the night before while I’m wide awake and I can go on auto-pilot the next morning. It’s nice not to think when I get out of bed. I’m not a morning person and I don’t drink coffee in a vain attempt to make myself a morning person. It never worked, anyway.
I’m perfectly content to eat a bowl of oatmeal for breakfast every morning, six days a week, for months on end. My kids are not. The complaints grew until one morning I looked up from my empty bowl to see their little upturned noses over their untouched servings.
Que the revolt. The natives were restless and I’d better do something.
So the next day I got in the kitchen and cooked up this kid-pleasing breakfast and issued a promise that I wouldn’t serve oatmeal more than three mornings a week. The chief cook and bottle washer is safe. For now.
From the Menu Mailer
If your kids don’t like bananas, you can use another fruit. I couldn’t cook these fast enough, my kids ate them and got back in line at the stove while I cooked. They’re requested it to become a weekly feature on our breakfast or snack menu. If you don’t want your child eating two bananas in a day, do one rolled up with the banana and any additional crêpes rolled up with the nut butter, omitting the banana.
¼ cup coconut or dairy yogurt
1 cup warm water
½ cup flour of your choice (I used sorghum)
2 eggs
½ Tbs rapadura
stevia to taste
1 Tbs melted coconut oil or butter plus extra for cooking
pinch salt
heavy dash cinnamon
about ½ cup nut butter, optional
4-8 bananas
In a blender, combine yogurt, water and flour. Blend until smooth. Cover and allow to soak for 8 hours or overnight.
The next morning, add the eggs, rapadura, stevia, 1 Tbs melted oil, salt and cinnamon to the blender and blend until smooth. Set aside.
Heat a skillet over medium heat. Spread a thin layer of oil over the bottom of the pan using a pastry brush. Pour 2-3 Tbs of the crêpe batter into the hot pan and spread it into a 4-inch circle. Cook about 2 minutes on one side. Using a spatula, loosen all of the edges then gently flip and cook another 1 minute on the second side. Repeat until the batter is used up, keeping the pan lightly oiled with the pastry brush between crepes.
Spread each crêpe with a thin layer of nut butter and place a banana on top. Roll the crêpe around the banana like a taco shell.
[boilerplate plate = “sig” search = “replace” usequery=”anything”]
I'm 
So do you make your own nut butters?? and soak them??? I find it EXTREAMLY time consuming to make nut butters buy soaking, drying and then grinding them all over again.. 🙂 just me though..
Only rarely. I use nut butters sparingly and when I do, I mostly use sunflower butter. For the amount we use versus the amount of work and time it takes to make homemade nut butter, it’s a no-go for me. My time can be better spent working on things that are far more valuable.
I have the same revolt issue–over eggs. I am perfectly happy to eat fried eggs for breakfast every day–them, not so much. The beg me for oatmeal. 😉 But soaking it takes forethought which I am not so good at. So I keep forgetting and eggs are quick and easy. Maybe I should go roll some oats now…
I enjoy eggs, but they’re just so rich that I can’t eat them in the morning without nausea. We have our own pastured hens and the yolks are a deep, dark orange and the eggs taste so rich I just can’t handle them before lunch.
Hi, two questions.
– do you leave the yogurt/flour mixture out at room temperature, or in the fridge? Which flours do you recommend? Haven’t used sorghum.
– why do you use nut butters sparingly and why sunflower seed butter? Is that a personal preference? I have sunflower seed butter, but find its taste somewhat “oily” and less flavorful than almond or cashew butter.
Katja, I leave it on the counter overnight. That reduces the phytic acid in the flour and makes the nutrients more available for absorption by your gut. You can use any type of soakable flour- wheat or spelt if you are able to eat them; rice, sorghum, buckwheat etc….if you are allergic or intolerant to gluten. This recipe would not work with coconut flour alone.
I use nut butters sparingly because they are high in phytic acid. In order for them to not be high in phytic acid, they must be soaked, dried and ground at home. It’s a process I don’t have time for. Also, nuts are high in PUFA and most people need less PUFA in their diet, not more. Using sunflower butter is a matter of the kid’s preference for it over other nut butters combined with the cost- it’s cheaper than the other available options to me.
KerryAnn,
I also don’t have time to make my own nut butters, and my venture into the arena was a disaster. I found a company in VA that soaks, sprouts, and grinds organically produced nuts (ALL KINDS!) into butters. Pricey, but worth it. Blue Mountain Organics sells the butters on their website; they’re called “Better Than Roasted”. The cashew, macadamia, and hazelnut butters are my favorite. 🙂
Whoo hoo! Thanks for sharing, I’ll check them out.
I love the idea of a traditional diet, and have been playing around with it for a number of years. One problem I have is that I often don’t understand what something is. Do you have an index or dictionary for definitions of some of the less “mainstream” items in the recipes?
Heather, I have such lists in my books but not my website. I’ll get one worked up and posted as quickly as I can. Thank you for the idea.
do you fold the crepe around the banana like a taco or roll it up like a wrap?
Michelle, I fold it around the banana like a taco. I didn’t make the crepes big enough to be able to roll them around the banana. They were small.