Thursday, June 19, 2014

make you banana pancakes


Someone should write a song about banana pancakes. I’m kidding… sort of. I know Jack Johnson has a song called “Banana Pancakes,” but I honestly listened to it for the first time on Spotify just now. 

He definitely needs to sing a little less about skipping work and a little more about the fluffy, delicious goodness that will make your tummy happy, not hefty. 

I was honestly pretty skeptical about banana pancakes before I tried them. There was no way they could live up to their buttermilk cousins - or even be the same consistency. Boy, was I wrong. And in the best way.

Jack’s got one thing right, though, banana pancakes are a weekend morning kind of food. Whether you’ve just finished your long Saturday run or are enjoying an alarm-free Sunday, this indulgent, clean-eating treat just hits the spot.

And the best part? This meal is 100% husband approved, which means the two of us can share a healthy meal and sweet time together on a Saturday morning. It’s my favorite time of the week.

And now it can be yours, too. Taste and see:

Ingredients: Pancakes: -2 bananas -4 eggs -2 big scoops of natural almond or peanut butter -a {big} dash of cinnamon -2 tsp of coconut or almond flour -1 tsp of vanilla Topping: -Greek Yogurt -Maple Syrup -Fresh Fruit

Directions: Pancakes: 1. Take those last two bananas that are barely hanging on out of the fruit bowl.
2. Mash them up with a fork. It’s okay to leave a few chunks in there.
2. Add your eggs, almond butter, cinnamon & vanilla and mix it up. 3. Add the coconut or almond flour and let it sit for a little bit to thicken up the batter.
4. Put the batter in the fridge while you wait for your husband {or wife} to wake up.
5. While you wait, read a little bit of Ruth and be encouraged that Jesus will never perish. He will never leave you. He will always provide. He will always protect. 6. Go wake up your husband {or wife} because you simply can't wait for pancakes any more.
7. Get the batter out of the fridge and put a little oil {I use coconut} in a skillet on medium {slightly more high than low} heat.
8. Scoop out the batter {I use a ¼ cup measuring spoon} into the pan. 9. Flip after a couple of minutes. 10. Serve hot with some yummy yogurt topping. Yummy Yogurt Topping: 1. Mix Greek Yogurt with a drizzle of maple syrup {drizzle depends on your desired level of sweetness}. 2. Top your pancakes with some fresh fruit. 3. Enjoy your healthy pancakes with someone you love. Do you have a favorite weekend morning breakfast?

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