Like pretty much everyone else out there I try to eat as healthy as I can. Now don’t get me wrong, I love chocolate and desserts, just ask my husband… But over the past several months I have spent quite a bit of time perusing Pinterest trying to find new and creative healthy recipes for our family. I kept coming across these recipes for “two ingredient pancakes” and thought they sounded too good to be true. Two ingredients only? Really?
Well come to find out, they actually really good and do require only two ingredients: bananas and eggs. I have to admit, they are very heavy on the banana taste so if that’s not a pleasant flavor for you, these might not be your favorite. However, I found that adding in two additional ingredients really helps with the flavor profile.
Instead of just the two ingredients, I also add in cinnamon and vanilla extract. This just helps add a bit more sweetness and warmth to the pancakes without decreasing the healthy value. Also, if you have dietary restrictions these can be a good alternative to regular pancakes as they are gluten and dairy free.
I have made these several times now and my 14-month-old loves them! I’m happy that he’s willing to eat them and that I’m getting some sneaky protein and potassium into his diet.
Dash of cinnamon
1/4 teaspoon of vanilla
Heat a non-stick frying pan or griddle on low to medium heat. Mash the bananas and mix them into the egg until both are as thin as possible. Try to remove as many of the banana lumps as possible, a small whisk can help with this. Add in cinnamon and vanilla if interested. Pour the batter onto the pan in small increments, about 1/4 cup each. Flip once bubbles start to form. Cook for another few minutes until golden brown. Repeat with the remaining batter and top with your choice of maple syrup. Enjoy!
I love JIF peanut butter. There I said it. I know, it’s not the most healthy or “cleanest” version of peanut butter. But I’ve tried the natural and organic brands and I just always end up going back to it. I grew up eating it so maybe it’s comforting or a reminder of my childhood, but I will probably always favor it over other nut butters.
Since we are talking about peanut butter, one of my favorite foods to put peanut butter on is waffles! It’s just the best, you should try it! Unfortunately, I have found that waffles aren’t the most filling breakfast and so I’ve been on a mission to find a more filling option.
Every morning I eat breakfast around 8:30am and then by 10:00 or 11:00am I’m always really hungry and end up eating a snack. Well after eating one of these peanut butter oatmeal bars for breakfast, I was set for the morning!
They are really dense, super easy to make and kept great for several days after I baked them. With how busy life is with an infant and trying to keep up with him and everything else, I’m always happy when I can have a ready to go breakfast at my fingertips.
I followed this recipe exactly. And when I make these again, I plant to add in some chocolate chips just to make them a bit more decadent. Enjoy!
Since being pregnant, the only craving I have really had has been lemonade. I know, not super exciting but at least it’s not really weird. 🙂 Lucky for me, I found this delicious recipe that also incorporates fresh strawberries into the mix which are in season here in the PNW and finally on sale at the grocery store! I had initially planned on using strawberries from our garden, but 12 small strawberries wasn’t quite going to work for this recipe. Sadly our garden just hasn’t been producing as much as it did last year, but the weather hasn’t been quite as hot either so that could be why.
Once I made the bread it disappeared within two days it was that good! The lemon offers a nice slightly tart balance to the sweetness that comes from the strawberries. It’s taken a lot for me to not take the other loaf out of the freezer and devour it…
When making the bread I doubled the recipe so that I could freeze the bread and we can enjoy it after the baby comes. This bread is perfect for breakfast with a little bit of peanut butter or for brunch on the weekends.
*This recipe could easily be made gluten-free by just substituting the flour for a gluten-free version.