I go through phases where I’ll only eat one thing for a meal for quite a while. Before I got married, I ate two eggs on English muffins with a shmear of cream cheese every single morning for about six months straight. When I find a good thing, I stick with it. I’ve been hooked on these banana pancakes for a few months now. They’re simple, fast, filling and healthy. And they taste just like regular pancakes but lighter on the carbs.
Here’s how: Put two eggs, one banana, 1/2 teaspoon of baking powder, and 2 tablespoons whole wheat flour (sometimes I substitute white flour or almond flour) in a bowl. Using an immersion blender, blend the ingredients into a batter. Pour onto a hot buttered skillet, cook until they bubble and then flip. This recipe will make about 10 small/medium pancakes, and I never share. I figure two eggs and a banana is a perfect amount for breakfast even though sometimes ten pancakes seems a little gluttonous!
A few tips: I don’t like to use over-ripe bananas because then they taste like banana bread. But if you like that, it works just fine with ripe or over ripe bananas. I also like to cook them a little longer than regular pancakes because they get a little crispy around the edges and again, that’s what I prefer. They’re great with a little blackberry jam, too!
They fit pretty well into my morning routine which always involves tidying shoes and clothes, and making the bed. I can let these cook and put a few things away between batches. So it feels like a productive morning before I even sit down to munch on these!