First thing this morning, Harley and I ventured out for a long walk around our neighborhood trail. As my stomach growled, I started to think about breakfast. Most days, I eat Greek yogurt with fruit, cereal with protein powder and fruit, or a smoothie for breakfast. But every couple of weeks, I get a craving for pancakes. Today was one of those days, and as we got some exercise in, I concocted a breakfast recipe in my head.
Despite my love for pancakes, you won’t find pancake mix in my kitchen cabinets. I’ve become accustomed to mixing a bunch of ingredients together to make up my own recipe when I have pancake yen. Here is today’s creation:
These light and fluffy banana pancakes have a subtle hint of peanut butter, and are the perfect portion to serve breakfast for one. I used butterscotch flavored peanut butter, and think they’d also be awesome with chocolate peanut butter (and of course, plain old peanut butter never fails!).
Banana PB Pancakes
- 1/4 c whole wheat all purpose flour
- 1/2 mashed banana
- 1 packet of Stevia sweetener
- 1/2 TBSP baking powder
- 1/4 TSP salt
- 5 TBSP unsweetened almond milk
- 1/2 TBSP vegetable oil
- 1 TBSP peanut butter
Heat up your skillet to medium high heat.
Mix the flour, banana, sweetener, baking powder, salt, almond milk, and oil in a bowl. Warm the peanut butter in the microwave, then add it to the pancake batter. Combine everything well.
Form 3 pancakes and cook until lightly browned on both sides.
Nutrition stats: 310 calories, 14 g fat, 7 g protein, 45 g carbs
I’m off to the gym to for a workout!
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