Once upon a time there was a little girl who was completely oblivious to the world of healthy recipes. Her breakfasts commonly consisted of cereal, eggs cooked in the microwave with milk and covered in cheese, or toast loaded with peanut butter and jelly. If she made pancakes, it was with a Bisquick mix and smothered in butter and syrup. Little did she know the effects it would have on her health later in life…
Now, I’m not saying these things are bad – in moderation at least – but I {Bethany} was eating them on the daily. Trust me, I’m paying for it now. Over the years I’ve learned that eating well is important for every meal throughout the day. It’s not a diet, it’s a lifestyle. And eating healthy doesn’t have to be something that is dreaded, boring, or even gross! (Granted, I have definitely had some cringe-worthy, taste bud shriveling “healthy” platters. Live and learn, that’s all I’ve got to say.) There are thousands upon thousands of meals that are nutritious, satisfying, and delicious – you just have to find the ones that work for you.
Breakfast is still my top meal of the day. Now that I am aware of all the healthy recipes that are out there, I revel in trying new things and take joy in a balanced breakfast. There are so many options, and each one is about as delicious as the other! You can go savory, sweet, plain, whole, liquid, raw, or cooked! It is so fabulous, in fact, I vote we just eat breakfast for every meal.
One of my all time favorite recipes is banana pancakes. The original recipe came from a Youtube gal I use for Pilates – Cassey Ho with Blogilates. It was so simple, easy, and tasty that I fell in love! I’ve tweaked the recipe a little bit, because that’s what I do, but they are absolutely divine. If I could, I would eat them every morning!
Banana Pancakes
Serves: 1 Prep Time: 5 minutes Cook Time: 15 minutes
Ingredients:
- 1 Ripe Banana
- 2 Eggs
- 1/2 Scoop of Protein Powder* (I use a vanilla rice protein powder, but chocolate tastes good, too!)
- 1/2 tsp Vanilla Extract
Optional:
- 2 TBS Cocoa or Carob Powder
Toppings:
- Organic Nut Butter of Choice (Peanut, Almond, Cashew, etc)
- Raw Honey
- Fruit (Berries would be delicious!)
- Plain Yogurt – sweetened with honey
- Chopped nuts
- Pure Maple Syrup
- Butter
Directions:
Put everything (except the toppings, of course) into a blender and blend until smooth. Heat up a skillet and spray with oil (I use avocado oil, but you could use refined coconut oil, butter, or olive oil). Once the skillet is hot, turn the heat down to medium-high. Use a spoon to pour batter into half-dollar sized circles onto the skillet (that seems to be the best size for these pancakes), and wait until the edges are cooked before flipping. They tend to cook fairly quickly, so be sure to keep your eye on them. Spray the pan in between each batch – they like to stick.
After they are all cooked, carry on as you would with normal pancakes. Keep in mind that they are already sweet from the banana, so if you use honey or maple syrup you won’t need much. I highly recommend trying it with nut butter! Enjoy – and eat one for me!
* This is optional, however, I’ve noticed that it adds more flavor, makes the texture of these pancakes even better, and helps the batter not to burn as easily when cooking.
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