As a kid, the idea that I could eat pancakes for dinner was awesome and mind-blowing (I mean c’mon I was little here). Not that it happened often, but there were quite a few times where it was decided that instead of cooking “dinner food” my parents would make breakfast for dinner–these nights always got my sister and I very excited. Our breakfast for dinner usually consisted of scrambled eggs, bacon or sausage, and pancakes (Bisquick + my dad’s secret additive ingredients he would never tell us). Oh, and of course the mounds of butter and syrup I would pile on. My parents made it seem so easy to whip up these delicious meal for the family, and it always hit the spot!
Now, that I’m living on my own in my apartment, and cooking for myself, I have realized that whipping up pancakes isn’t so quick anymore and it usually makes a ton of leftovers. Not to mention that now that I am trying to live a healthy lifestyle, Bisquick pancakes aren’t exactly the healthiest for you. Delicious: of course times a million…but currently, I’m looking for something a little healthier for my meals. I had tried “healthy pancake recipes” before, but they all either turned out tasteless or super thick and not moist at all. Plus a lot of them seemed to take a long time to make–and when it’s 8:30 am and my stomach is growling, time is not my friend. (hangry anyone?)
About a month ago, I stumbled across a pancake recipe on Instagram that seemed a) healthy, b) quick and easy, and c) delicious! It called for a ripe banana which I just so happened to have and I decided that I would make the pancakes for dinner that night–bringing me back to my childhood memories! And let me just tell you…those pancakes were freakin’ AMAZING. Some of the best pancakes (healthy and not-so-healthy) I had ever had and they were so simple too. It was incredible!! The banana gave them the right amount of sweetness and they were the perfect amount of soft and moist. This meant that I didn’t have to pile on the butter and syrup to make them bearable, which is something I do not like to do. (Side not: everything is okay in moderation, but I personally choose to limit my butter and syrup intake. That being said, butter that has low saturated fat and 100% pure maple syrup are your best options for when you do use them). In fact, I didn’t even use either, I just topped mine with fresh fruit!
I really liked these pancakes too because there were only a couple of ingredients and they are added-sugar free, flour free, and super macro friendly. (Flour isn’t bad if it is wheat, but all the wheat ones I’ve tried have not turned out good and I just feel better when I eat less flour.) I paired mine with egg white veggie scramble and a piece of uncured bacon to round out my delicious breakfast for dinner meal! Whether it’s for breakfast, lunch, dinner or snack, I highly encourage you to try these pancakes!!
I’ve included the recipe below, but I originally got it from @kaypfitness on Instagram!
Banana Oat Pancakes
Yields: 2 pancakes
- ¼ cup oats (ground into flour)
- 1 tsp. baking powder
- Sprinkle cinnamon
- 1 tbsp. almond flour
- ½ banana, mashed
- 1 egg
- Mix ground oats with baking powder, cinnamon, almond flour, banana and egg.
- Add water until you get the consistency you want.
- Cook in a pan on medium heat for 3-4 minutes each side.