Personally, breakfast is my favorite meal of the day. Eggs, cereal, avocado toast, oatmeal, and of course one of the most superior breakfast foods: pancakes. (Yes, “one of the most superior,” not “the most superior,” because, ironically, waffles are still my number one!) Regardless, this recipe is one of my favorites because not only does it taste good, but it’s good for you! Don’t get me wrong, the box mix pancakes you pick up from the grocery store or the classic buttermilk pancakes that you get at your favorite breakfast cafe are delicious and undoubtedly a great choice, but I wanted to create a more nutritious version of pancakes that I could enjoy when I feel motivated to eat a little more healthy and all that. This recipe is super simple and can easily be modified to fit your personal or dietary preferences. Plus, although I may be a bit biased, they taste pretty great. So, after reading this, you’ll know exactly what you’ll be making for breakfast tomorrow. (Or for lunch, dinner, dessert, or just a snack because pancakes are good for any time of day, aren’t they?)
Recipe:
- 1 medium/large banana, mashed
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1 whole egg or egg white
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2 tablespoons almond milk*
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¼ cup flour**
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½ teaspoon baking powder OR ¼ teaspoon baking soda
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Cinnamon to taste
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(optional) 1 scoop of your favorite protein powder***
*Any milk or just water will work. Add more if needed to thicken the consistency of the batter.
**I like to use homemade oat flour, which is just blended up oats. All purpose or whole wheat flour would work great as well!
***I like to add flavored (vanilla, chocolate, etc.) protein powder because it makes the pancakes even sweeter and the extra addition of protein makes them more filling. If you do add this, though, I would suggest doubling the amount of liquid so that the batter doesn’t become too thick.
Cooking method:
Mash the banana. Add in the egg or egg white and almond milk and combine. Then add flour, baking powder or baking soda, cinnamon, and (optional) protein powder. Mix all of the ingredients together until fully combined. Heat your pan and use non-stick cooking spray, oil (olive oil, avocado oil, etc.), or butter so that the pancakes don’t stick. Then pour the batter on the pan and cook your pancakes! I like to scoop out the batter with a ¼ cup measuring cup to pour the pancakes on the pan because I like smaller/medium sized pancakes, but of course, make them any size you like!
I also have to remind you that you can not forget the best part, toppings! My topping choices vary, but some of my favorite ones are berries (such as blueberries which is what I added in the photo above, although, strangely, they look more purple than blue), Greek yogurt, peanut butter, and dark chocolate.
Okay, I’m sure you’re not even reading this anymore because you’ve started preparing yourself some pancakes, right? The reason I am such a big fan of these is because the ingredient list is short and simple, meaning you probably have most of the ingredients in your kitchen already and they will take no time to make! And the best part is that this is a win-win meal because it is both nutritious and delicious. Not to mention that if you have a waffle maker, you can use this same recipe and turn these into waffles, which is even better because as I said earlier, waffles are superior! (Sorry, not sorry to any team pancake people out there.) Regardless, I’m sure we can all agree that a meal that can be made without any hassle and consists of cleaner ingredients and tastes great is always a favorite. I think it is safe to say that now you will know exactly what to make for the most important meal of the day!