J’adore breakfast food. Mostly the sweet parts: Stuffed french toast. Pancakes with fresh vanilla whipped cream (you know, the kind with the real vanilla bean, scraped into an ice-cold bowl and beaten with a smattering of powdered sugar?). Caramel rolls piping hot out of the oven with extra frosting. Extra, really really extra.
I often overdo it with these types of mouth-watering sweet breakfast treats. At least, I do when it’s my free day. So color me happy when I discovered this delish recipe while browsing my new obsession, Instagram, and realized that there might be a way to enjoy sweet breakfast treats on the other six days a week. And now I have another new obsession: these pancakes.
Speaking of Instagram, can I just say: um, distracted much? Seriously. Since I got into it recently, I have spent So. Much. Time. scrolling through pics to see what my family and friends are up to in real life. I’ve been indulging in Instagram the way I indulge in decadent breakfast foods. It’s even become quite a family affair to play on the app with my sibs and favorite cousins.
Being able to stay connected with my favorite peeps through photos of daily life is sweet indeed. Speaking of sweet, here’s a fun pic of Sarah setting up our yummy-looking pics for this post. Oh, that’s right — this post. We were talking about pancakes.
Pancakes that you could eat EVERY DAY and still consider yourself healthy.
Back to the pancakes.
These sweet beauties come together seriously fast, and they are TOTALLY BRD-APPROVED. Yes, the caps are necessary. They taste EXACTLY LIKE BANANA BREAD and are STILL HEALTHY. Mind = blown.
Just three simple ingredients (1 egg, 1/2 banana, and 1 tbsp. almond butter) make one serving, or about 6 good-sized pancakes. But you’re probably gonna want to triple or quadruple the recipe to make lots-o-cakes, and put them in the fridge to enjoy all week long. Trust me on this.
Hey, quick tip: If you want pretty ones, put them on a flat griddle.
I learned the hard way when my first 3 circles wouldn’t flip easily in the pan. We had to eat so many broken pancakes, you guys. Poor us. Luckily, they don’t need to be pretty to taste amazing…but Sarah can only do so many things in Photoshop, and fixing broken pancakes isn’t one of ’em.
This was the first of many fun food posts that’ll be coming straight from the Sarah’s Big Idea kitchen. We had this big idea (get it?) that maybe we could get more done if we worked a little bit on BODYReDESIGN together each week.
Week one mission accomplished! We got a lot more eating done. And it was 5 M‘s good. Yu-MMMMM-Y…and productive!
- 6 eggs
- 3 bananas, peeled and sliced (brown bananas work best!)
- 6 tbsp. of almond butter
- Cooking spray
- Preheat a griddle to 350 degrees and coat with cooking spray
- In a blender combine eggs, bananas, and almond butter until well blended
- Pour the 'batter' out onto the griddle in 4-inch circles
- When the batter begins to bubble and the edges firm up flip your pancake
- cook for about 3 minutes on the other side