Happy 4th of July! It really doesn’t matter what time of year it is – fireworks are awesome and this recipe gives you a great excuse to use sprinkles! Banana pancakes have been a big deal lately, even without Jack Johnson singing about them 😉 The idea of two ingredient pancakes is not only awesome, way healthier, and super easy, but just another reason I heart bananas so much, seriously, you can use them to make just about anything!
The fun thing about banana pancakes is that you can add any spices or extra ingredients to them to customize them and make them your own specialty. I’ve tried so many pancake mixes and recipes in my life (because pancakes) but they never came out quite as soft, decadent, and creamy as these ones did. Ever notice how some pancakes can turn out more like flat little bread sticks more than cake-like amazeball breakfast morsils they should be? Exactly. No more!
So what will you need on this epic (and somewhat patriotic) journey of breakfast-dom? Mainly just two things: bananas and eggs, the rest is up to you. But here’s how I made them:
- 2 eggs
- 1 ripe banana
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 TSBP peanut butter
- 1/2 tsp sprinkles
Mash up the banana and mix with eggs. Add desired spices. Grease skillet with coconut oil over medium heat. Cook on each side until cooked through.
Eat them with delight. These were only 366 calories with 18g or protein.
Sometimes I want breakfast for dinner. More importantly, sometimes I want pancakes – ok I ALWAYS want pancakes. But what I don’t want is a bunch of syrup and butter and that horrible sick and shaky feeling I get after inhaling a stack of them.
So here comes lovely option B 🙂
There’s tons of recipes out there for protein pancakes filled with tons of protein powders and what not, but I tell you something – that’s just not for me. You don’t need excess protein (especially from powders) to get enough in your diet. Plants have protein, too! And you don’t need as much as you think to build muscle. Plus so many of them have sucralose and other fake sugars and chemicals in them – yuck! But that’s a topic for another time.
Today I want to talk about pancakes and making them clean and healthy.
What you’ll need (makes 3 medium sized pancakes – that are oh so filling):
- 1 ripe banana
- 1/4 cup whole grain oats
- 2 eggs
- 1 date, pitted
- 1 TBSP peanut butter
- 1 TBSP shredded unsweetened coconut
- 1 TSBP sliced almonds
- 1 cup fresh raspberries
Heat up your skillet over medium heat. Chop pitted date into tiny pieces. Mix/mash together banana, oats, eggs, and date. Pour into 3 medium sized pancakes in greased skillet. Top with lid. Don’t worry if you don’t get all of the banana completely mashed, it’s fun to bite into a glob of it in the middle of the pancake when they are done. Cook on each side for 3-5 minutes or until cooked through.
Tops with peanut butter, coconut, almonds, raspberries or any of your favorite ingredients.
These were super filling and amazing. The peanut butter melts into ooey gooey heaven. The mixture of everything together is the perfect amount of sweet and indulgent.
The pancakes alone net around 345 calories, 5.6g of fiber and 16.9g of protein. Additional toppings add varying calories.
I’m make this a short (stack) and sweet because PANCAKES!
- 1 medium-large banana
- 1 tablespoon whole-wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 large egg
- 1 tablespoon unsweetened applesauce
Mash up the banana and add in all ingredients. Mix with electric blender until smooth. Batter will be thin and runny. I usually make them into 5 small pancakes. Top with your favorites and enjoy! In this picture I topped it with a teaspoon of chocolate hazelnut spread and some sprinkles @_@