Chocolate Chip Banana Pancake Casserole

This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

Chocolate Chip Banana Pancake Casserole

If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Chocolate Chip Banana Pancake Casserole
Serves 6
Write a review
Print
Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Pancakes
  1. 1 cup blanched almond flour
  2. 1 cup tapioca flour
  3. 4 eggs
  4. 1/2 cup unsweetened applesauce
  5. 1 teaspoon baking powder
  6. ½ teaspoon vanilla extract
  7. Pinch of sea salt
  8. 1/3 cup dark chocolate chips
  9. Butter, for greasing
Everything else
  1. 3 eggs
  2. 3/4 cup Pacific Foods Organic Original Almond Milk
  3. 1/4 teaspoon cinnamon
  4. 1/2 teaspoon vanilla extract
  5. 1 1/2 tablespoon maple syrup
  6. 1 banana
  7. Additional chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla- mix to combine. Fold in chocolate chips.
  3. Heat grass-fed butter in a skillet over medium heat and pour in batter.
  4. Let cook for 3-4 minutes on each side or until golden brown.
  5. Continue with remaining batter, greasing pan each time.
  6. Transfer to a plate and set aside.
  7. Line pancakes in a greased baking dish, creating two stacked layers.
  8. In a bowl whisk together egg, almond milk, maple syrup, vanilla, and cinnamon.
  9. Pour over pancakes.
  10. Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
  11. Slice and serve with maple syrup!
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Chocolate Chip Banana Pancake Casserole

This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

Are you on team casserole?

Best of Paleo eBook: ON SALE NOW!

It’s here! I am so excited to be a part of bringing you this eBook along side some of my favorite bloggers! It is PACKED with the best paleo recipes of 2014. No joke, this eBook is loaded with beautiful recipes that are 100% guarded to taste just as good as they look! 

bop-promo-3

bestof2

Nearly 400 PAGES of gorgeous, mouth-watering recipes. 

150 recipes from 25 of the top cooks, chefs, and bloggers in the paleo community!

Over 25 never-before-seen, exclusive recipes.

Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.

bestof1

10347697_10107546538278684_1748867094243317501_nThe Urban Poser

Brittany Angell

The Paleo Mom

Diane Sanfilippo

Real Food Liz

Mark’s Daily Apple 

Paleo Parents

Radicata Medicine

PaleOMG

Simple Roots Wellness

Zenbelly

Pete’s Paleo

The Domestic Man

Fed and Fit

Ditch The Wheat

Spunky Coconut

Jessi’s Kitchen

Stupid Easy Paleo

Virginia is for Hunter Gatherer

The Clothes Make The Girl

Pastured Kitchen

Clean Eating With A Dirty Mind

Primal Palate

Health Starts in the Kitchen

And of course, myself!

10628118_10107483179590004_3097188879734004369_n

bestof5

Untitled-2bestof3

SALE: For exactly one week… you can download the book directly to your kindle, phone, iPad, computer, or anywhere for 20% off until noon on Monday the 17th.  That’s $19.99 for 150 recipes!!!! After the 17th, the product will go up to the full price of $24.99.

Click HERE for all the details and to purchase the eBook! 

10689845_10107483180148884_5254077118767994629_n

I am so excited for you to get your hands on this eBook! What are you most looking forward to making?

 

 

 

Sweet Potato Salad and Frosted Pumpkin Cake

I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING. 

#2ways2percent: Sweet Potato Salad and Frosted Pumpkin Cake

This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES. 

Up first… your new favorite Fall side dish.

Plus… BACON. So that just makes it even better!

Sweet Potato Salad

Sweet Potato Salad with Bacon, Caramelized Onion, and Raspberry Drizzle
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 large sweet potatoes
  2. 3 tbsp extra-virgin olive oil, separated: 1 and 2
  3. 2 onions, sliced
  4. 4-5 slices nitrate-free bacon
  5. 2 tbsp pumpkin seeds or raw sunflower seeds
  6. Himalayan sea salt, to taste
  7. Dash of ground cinnamon
  8. Optional: 3 tbsp green onion for garnish
Raspberry Drizzle
  1. 1 cup raspberries or berries of choice
  2. 1/2 tsp cinnamon
  3. 1-2 tbsp raw honey
  4. 2 tbsp water
Instructions
  1. Preheat oven to 375
  2. Wash and cut sweet potatoes into cubes
  3. Toss with 1 tbsp olive oil and Himalayan sea salt and a dash of cinnamon
  4. Line a baking sheet with baking liner and place sweet potatoes on the sheet
  5. Roast sweet potatoes for 40 minutes or until cooked through- toss halfway
  6. While roasting, make bacon using desired method
  7. In a skillet, heat 2 tbsp olive oil and add in sliced onions
  8. Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned
  9. Mix often to avoid burning the onions
  10. In your vitamix or high-speed blender combine all raspberry dressing ingredients- blend until smooth
  11. Assemble sweet potatoes, bacon, onions, and seeds on a place and drizzle with raspberry dressing
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Sweet Potato SaladYou have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
Frosted Pumpkin Cake

Frosted Pumpkin Cake
Serves 8
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1/2 cup coconut flour
  2. 1/3 cup tapioca flour
  3. 1 tsp baking soda
  4. 1 tsp pumpkin pie spice
  5. Dash sea salt
Wet Ingredients
  1. 5 organic eggs
  2. 1/2 cup + 2 tbsp pumpkin puree
  3. 2 tbsp grass-fed butter or coconut oil
  4. 1/3 cup raw honey
  5. 1 tsp vanilla
Frosting
  1. 1/2 cup palm shortening
  2. 2 tbsp raw honey
  3. 1 tbsp coconut flour, or flour of choice
  4. 2 tbsp coconut sugar, ground find
  5. 1/2 tsp cinnamon
  6. 1/2 tsp pumpkin pie spice
Garnish
  1. 1/2 cup organic raspberries
Instructions
  1. Preheat oven to 350
  2. Grease 8 inch round pan
  3. In a large bowl combine dry ingredients (sift if flour has clumps)
  4. Add in wet ingredients and whisk together
  5. Pour cake batter into cake pan
  6. Bake for about 20 minutes, or until a toothpick comes out clean
  7. Using a hand mixer, combine all frosting ingredients and whisk on low to combine for 2-3 minutes
  8. Let cake fully cool before frosting
  9. Garnish with raspberries and serve
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Frosted Pumpkin Cake

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

What is your go-to Fall side dish and/or your go-to Fall dessert?

Coconut Banana Cream Protein Smoothie

Two weeks ago my friends from Stronger Faster Healthier sent me their new protein blend, Fuel, to try. With two pounds gone, it’s safe to say that we (Mike and I) are completely obsessed. It is absolutely DELICIOUS and aside from the fact that it is coconut flavored (ah-mazing), it is formulated to fuel you up for the day, which is obviously essential.

Details: Fuel combines non-denatured whey protein derived from A2 milk (from grass-fed, free range cows), coconut fat (MCTs: these fats are broken down to ketone bodies which are the preferred fuel for our brains and hearts), and apple pectin (a mixture of medium glycemic carbohydrates in a matrix of natural fiber- The fibers help to slow the absorption of high glycemic carbohydrates and sugars). All great stuff, and what’s even more great is all of the coconut protein recipes coming out my kitchen. 

 Coconut Banana Cream SmoothieThis is smoothie is fool-proof! It is creamy, delicious, and packed with nutrients.  

Coconut Banana Cream Smoothie

Coconut Banana Cream Protein Smoothie
Write a review
Print
Ingredients
  1. 1 scoop SFH Coconut Fuel {Use code Lexi for 10% off all orders}
  2. 1 cup unsweetened vanilla almond milk
  3. 1/2 tsp chia seeds
  4. 1 frozen banana
  5. Garnish: coconut whipped cream, toasted coconut flakes
Instructions
  1. 1. Combine all ingredients in your high-speed blender and blend until smooth
  2. 2. Pour into glass glass, garnish and enjoy!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

This is a sponsored post; I was compensated and received product to use. As always, all thoughts and opinions are 100% my own.

Coconut Banana Cream SmoothieCoconut Banana Cream SmoothieDo you make smoothies in the morning? What are your favorites? 

Warm Harvest Salad with Honey Walnut Vinaigrette

HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

Warm Harvest Salad with Walnut Honey VinaigretteWarm Harvest Salad with Walnut Honey Vinaigrette 

Warm Harvest Salad with Honey Walnut Vinaigrette
Write a review
Print
Ingredients
  1. 1 apple, chopped
  2. 1 sweet potato, chopped
  3. 1 white or red onion, sliced
  4. 1/3 cup golden raisins
  5. 1/3 cup chopped walnuts
  6. 3 cups fresh organic spinach or kale, more as desired
Honey Walnut Vinaigrette
  1. 1/3 Walnuts
  2. 2 tbsp raw honey
  3. 1/4 cup apple cider vinegar
  4. Himalayan sea salt
Instructions
  1. 1. Preheat oven to 400
  2. 2. Line baking sheet with parchment paper or slipat
  3. 3. Chop apples, sweet potato, and onions
  4. 4. Place on baking sheet and roast for 40 minutes until soft and tender
  5. 5. In a high speed blender, combine all dressing ingredients
  6. 6. Arrange spinach in a salad bowl
  7. 7. Add roasted veggies, apple, walnuts, and golden raisins
  8. 8. Drizzle with dressing and serve!
Possible substitutions
  1. Golden Raisins for Cranberries
  2. Walnuts for Almonds
  3. Spinach for Kale
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Warm Harvest Salad with Walnut Honey Vinaigrette

 In this recipe:

 I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

Rustic Vegetable Tomato Soup

Warming hearts, one bowl at a time. At least that’s how it is for me. I love soup of all kinds, especially hearty and healthy ones that use your favorite seasonal vegetables. This Rustic Vegetable Tomato Soup is a hit! Packed with flavor and perfect for that cool winter night. If you’re experiencing the cold that we are here in Boston this week, you can relate!

Find my Healthy Holiday Recipes Series and so much more on American Express’ Tumblr!

Rustic Vegetable Tomato Soup

 

Rustic Vegetable Tomato Soup 

Rustic Tomato Soup

Rustic Vegetable Tomato Soup
Serves 8
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 3 cups organic chicken or vegetable stock
  3. 1 15 oz. can organic diced tomatoes
  4. 1 6 oz. can tomato paste
  5. 1 clove garlic, crushed
  6. 1 onion
  7. 1 cup green beans, chopped
  8. 1 onion, chopped
  9. 1 zucchini, chopped
  10. 3 carrots, chopped
  11. 2 celery stalks, chopped
  12. 1 cup mushrooms
  13. 1 cup cauliflower, or more as desired, cut into bite sized pieces
  14. 1 handful fresh spinach
  15. 1 tablespoon oregano
  16. 1 tablespoon basil
  17. 1 teaspoon garlic powder
  18. 1 teaspoon onion powder
  19. 1/2 teaspoon red pepper flakes
  20. Himalayan sea salt
  21. Freshly ground pepper
  22. Optional: 1 sweet potato or 3 small purple potatoes, medium diced
  23. Optional: 1 can of kidney beans or more as desired
Instructions
  1. Chop all vegetables and set aside
  2. Heat olive oil in a large pot.
  3. Saute garlic, onions, carrots, purple potatoes, and celery for 8-10 minutes, stirring often until onion is translucent and potatoes have softened.
  4. Add in green beans, zucchini, mushrooms, and cauliflower. Let cook for 7-10 minutes, stirring often until translucent. Add 2 teaspoons of water if the bottom of the pan starts to brown.
  5. Add in 3 cups of broth, diced tomatoes, tomato paste, and spices.
  6. Bring soup to a boil and then reduce heat to a simmer. Let simmer for 45 minutes.
  7. Taste and adjust spices as desired.
Notes
  1. This recipe was updated on January 19th, 2017
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Rustic Tomato Soup
 

 

 

 I was selected by American Express as to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

 What is your favorite soup?