Some mornings I cannot figure out what to eat. If I grab something like yogurt or an apple, I am always (and reasonably) hungry about an hour later. So I wanted to make something that I can grab on my way out the door and it will keep me full, for at least the next 3 hours. These pancakes are sweetened mostly with bananas. There is minimal added sugar per pancake. The combination of white and whole wheat flour adds a little fiber and protein without changing the texture too much. The peanut butter help increase the protein and healthy fats. Depending on how large you make the pancakes, 2 or 3 might be a good meal size.
What you'll need:
- 2 bananas (ripe)
- 2 tbsp peanut butter
- 3 tbsp sugar
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/4 cup nonfat milk, plus 2 tbsp
- 1/8 tsp fine salt
- dark chocolate morsels
What to do:
1. Mash bananas. Mix in peanut butter, sugar, and egg, until mixture is smooth. Add in both flours, vanilla, milk, and salt.
2. Heat a flat pan over medium heat, or use a griddle.
3. Make pancakes using ~ 1/4 cup mixture. When the tops of the pancakes start to bubble, add 3 or 4 chocolate morsels per pancake. Wait until the bottoms are golden brown to flip.
These would be great for Easter brunch, served with fresh fruit.
What you'll need:
- 2 bananas (ripe)
- 2 tbsp peanut butter
- 3 tbsp sugar
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup white flour
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/4 cup nonfat milk, plus 2 tbsp
- 1/8 tsp fine salt
- dark chocolate morsels
What to do:
1. Mash bananas. Mix in peanut butter, sugar, and egg, until mixture is smooth. Add in both flours, vanilla, milk, and salt.
2. Heat a flat pan over medium heat, or use a griddle.
3. Make pancakes using ~ 1/4 cup mixture. When the tops of the pancakes start to bubble, add 3 or 4 chocolate morsels per pancake. Wait until the bottoms are golden brown to flip.
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