I am on a breakfast kick.
Not an eating breakfast kick. (I always eat breakfast. If I didn’t eat breakfast I don’t think I could make it through the day.) But a making a homemade-breakfast-every-morning kick. I’m not proud of it, but last winter I started to get really lazy with my breakfasts. I would throw some cereal in a bowl, pour some milk on top and called it good. The problem with this picture is that I was missing out on eating a good amount of protein early in the day. I knew I needed to change things up and pack my breakfasts with more protein if I wanted to have more energy in the morning.
Then I discovered overnight oats. If you’ve never heard of them don’t worry I will be blogging about them in the coming weeks, and they will change your life — or at least they changed mine. Overnight oats are so easy and delicious, and they are the perfect way to get in plenty of protein for breakfast. But a woman cannot live on overnight oats alone. I needed to try something different — something with eggs.
I made scrambled eggs for a few mornings, but those got boring pretty fast. Then I remembered a tip I’d heard of from a friend a few years back: you can make pancakes by mixing bananas and eggs together. I had never actually tried it, but after days of eating scrambled eggs and veggies, the idea began to sound appealing.
At first I was skeptical. How on earth could pancakes be puffy and delicious with no flour or baking powder? Don’t be fooled — these pancakes are more delicious than you would ever imagine. The best part? You can eat five pancakes without feeling like an overstuffed teddy bear. They are perfectly filling and with a side of almond milk, will keep you full for hours.
- 2 eggs
- 1 banana, mashed
- 1/2 teaspoon vanilla
- 1 teaspoon coconut oil
- Combine mashed banana, egg and vanilla in a bowl and whisk until combined.
- In a saucepan over medium heat, melt the coconut oil (you can also use butter) and pour about 1/4 cup of egg mixture onto pan. Let cook until bubbles start to form on the edges and then flip. Repeat with remaining pancake batter.
- Top with cinnamon and maple syrup. Serve warm.