Looking for a delightful source of protein for breakfast? Try these paleo and gluten free mini peanut butter banana pancakes and you won’t believe that they’re actually healthy for you!
Is the weekend over already?! Hope you had a fun weekend and I hope all the mothers had a wonderful Mother’s Day! My family and I went out for dim sum. If you’ve never had dim sum, it’s basically a Chinese restaurant where servers go around pushing carts with small plates and you get to choose which plates you want when they come to your table. Unfortunately I didn’t get to take any pictures of the food since the restaurant was very busy and service was extremely slow, so we all stuffed our faces the second we had the opportunity to eat! lol.
As mentioned in my previous post, I went to hot yoga class for the first time in a very long time. Overall it was a good experience but honestly there were times when I felt dizzy and wanted to step out of the room. This is a clear sign that I didn’t hydrate as much as I thought I did so this is definitely a lesson learned for the next time I go, which happens to be today! I really liked the instructor because she was very friendly and helped me and other yogis with our adjustments when our poses were a little off. I’ve gone to classes in the past where the instructor didn’t care to fix my form when I was obviously struggling. Today I will be seeing a different instructor since I want to get a taste of different instructor’s teaching style. Wish me luck and let’s hope I don’t get dizzy again!
I’ve noticed that I don’t post breakfast recipes often. I typically have a green smoothie for breakfast but I try to change things up every now and then. This is where I’d like to introduce to you my mini peanut butter banana pancakes. Peanut butter + bananas = HEAVEN.
Start with mashing 2 eggs with a banana.
Add peanut butter, ground flaxseed, and cinnamon. Although this recipe calls for peanut butter, you can use any nut butter. I chose to use PB Slim.
Continue reading for the full instructions!
- 1 ripe banana
- 2 eggs
- 2 tablespoons peanut butter
- 1 tablespoon ground flaxseed
- 1/4 teaspoon cinnamon
- 2 tablespoons coconut oil
- Mash your banana well and whisk in the eggs until you get a smooth consistency.
- Add the peanut butter, ground flaxseed, and cinnamon and continue to whisk until the batter is smooth.
- Melt coconut oil in saucepan over medium heat. Scoop batter onto saucepan to make mini pancakes and make sure you leave enough space between each one. Cook each pancake for about 30 seconds and flip it and repeat for another 10 seconds. When both sides of the pancakes are cooked, you are ready to serve.
The reason why I chose to make these a mini size is because they are easier to flip. This recipe makes about ten small pancakes. You can make them bigger if you’re a master at pancake flipping. ;) If you’d like, you can drizzle some melted peanut butter over the pancakes for some extra flavor!
Enjoy your Monday!
What is your favorite breakfast meal?
Tell me one thing you’re looking forward to this week!