In honor of love month, I’m sharing a recipe I’ve been making lately.
To me, making breakfast will always be a form of showing love. I can’t escape its nostalgic feelings. I blame my mother and the incredible, hot, full-course breakfasts that were always ready and waiting for me every morning by 7am throughout high school. I kid you not: chocolate chip pancakes, scrambled egg sandwiches, waffles with bacon, fresh fruit salads, blueberry muffins, cinnamon rolls with smoothies…her menu varied daily. Nothing was too much to ask for.
Spoiled? Maybe. Blessed? Definitely.
Consumed Scarfed? Entirely. After all, I’m an honorary, VIP #cleanplateclub member.
Today’s snow day called for pancakes. Healthy and filling ones. Note: these will not–I repeat-will not replace the fluffy, buttermilk pancakes you grew up on or can get at your local diner. They are however, a great weekday pancake option to satisfy a craving, and give you some stamina to get through the morning. They’re also great pre or post workout. Hence that protein thang.
Protein Pancakes (from Perfect Fit)
serves 1, total cook time: 5 minutes.
1/2 mashed banana
1/2 tbsp milk of choice
1/4 cup egg whites
dash of vanilla extract & cinnamon
handful of blueberries
additional sweetener of choice, to taste, if desired.
toppings of choice (i.e.: slivered almonds, almond or peanut butter, coconut flakes, granola, more fruit, syrup or sweetener of choice, greek yogurt, dollop of cream, etc.)
Mash banana with milk in a small bowl. Add all other ingredients and mix to combine. Batter will be slightly lumpy. Grease skillet with coconut oil (or other) cooking spray over medium heat. Pour batter. (You can make 1 large pancake or ~3-4 little ones). Flip when batter looks bubbly. Cook other side. Plate, add toppings, and enjoy!
If you really want to get creative, break out the cookie cutter and make some heart shapes.