This recipe is my favorite because it takes no time at all, tastes delicious and is high in protein with some fiber rich carbs. It's just TWO ingredients with a flavor of cinnamon and vanilla.Read More
Ever wake up and find yourself craving for those nostalgic pancakes when you were 6 years old and would eat in front of Saturday morning cartoons? Okay maybe I’m getting a bit into the full on childhood here, but either way, these Banana Pancakes will bring you to a special place! Their uuber sweet taste is natural – no added sweeteners, no processed refined flours – just pure whole food goodness. Made with 100% whole grains from whole grain oats, potassium rich bananas, peanut/almond butter to add a nice nutty flavor and smooth mouthfeel from their healthy fats this recipe is a #KristensKitchen Breakfast winner. Just enough eggs to add the perfect “fluff” so they aren’t too dense, not too airy, they are justttt right. Get your protein, fiber, and energy for the day in these easy to make pancakes! ENJOY!
Serves: 6-8 Pancakes
- 3 Eggs
- 2 Large Ripe Banana, Mashed
- 1-2 Tbsp Peanut Butter/Almond Butter
- ½ tsp Vanilla Extract
- Sea Salt to tast
- ½ tsp Vanilla Extract
- Seal Salt to taste
- 1 cup Rolled Oats
- *Add 1 cup blueberries to the mix as an optional blueberry addition!
DIRECTIONS: First mash your banana in a large mixing bowl. Add all other ingredients to the pan and mix to combine (if you nut-butter is very chunky, make sure to mix it well before spooning into your dish). Serve with a smear of almond butter and sprinkle of cinnamon. Optional to add fresh blueberries or dark-chocolate chips to the batter.
NUTRITION: (for 1 cake when batter makes 7 cakes): 130 cal, 5 g fat, 18 g carb, 5 g protei
Looking for a delicious treat on the weekend? Reach for parsnips for some extra nutritional benefits from PARSNIPS, a super sweet root veggie that will satisfy that carb craving. Rich in fiber to promote healthy digestion, keeping the bowels regular and filling you up until your next meal as well as high in potassium, Vitamin C, B vitamins and an-inflammatory and anti-cancer benefits. Enjoy these Easy Sunday Morning Parsnip Pancakes!
- 2 Parsnips, roasted and pureed
- 1 T cinnamon
- 1 T coconut oil
- 2 Eggs
- 1 T coconut flour
- 1 tsp Vanilla Extract
- Sea Salt to taste
- Gather all ingredients out on your kitchen counter. Either roast your parsnips until fork tender (or I used parsnips leftover from dinner the night before). If parsnips are not yet pureed/mashed, add to a food processor or mash well in a large bowl.
- Add all ingredients to a large mixing bowl until well incorporated.
- Cook in a skillet on medium heat. Serves 4-6.