I’ve been playing around with this recipe for a while trying to make a warm breakfast for my kids especially in the winter months. They really enjoyed it.
I forgot the almond milk in this pic.
1 sml handfull of walnuts
1 sml handfull of pecans
1 tsp of cinnamon
2 tbsp of ground flax seed
1/4 cup of almond milk
1 tbsp of almond butter
1 pinch of ground ginger (optional)
1 pinch of ground nutmeg (optional)
Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.
Whisk together eggs and almond milk until the consistency thickens a little bit. Thoroughly blend together the mashed banana and almond butter and add to mixture, mix well.
Stir in the nut mixture. Gently warm on the stove until it reaches your desired consistency; this should only take a few minutes. Stir the mixture frequently as it cooks.
I haven’t tried it but I’m sure you could subtitute the almond milk for coconut milk and the flax seeds for chia seeds.