Happy New year, y’all! Excuse the Southern twang, I’ve been escaping the New York chill with a Nashville marathon. Have you seen it? I recently spent some time in Music City, before I’d seen the show. Even if you don’t love country music, there’s all kinds of great music (on the show and, I can vouch, in the real-life city).
Now that the holidays are over, it’s nice to revive some healthy habits. Breakfast is an important meal to me, mostly because it’s an acceptable meal to enjoy with coffee. Sometimes, it’s my only meal of the day sitting down, quiet. Lunch at work is erratic – kale and quinoa one day and bits of leftover croissant the next. If I’m not working during dinnertime, I’m headed to the gym, rushing back home to make something quick. Chefs…they’re just like us!
These banana pancakes are a riff on a ‘protein pancake’ recipe floating around the Internet. They fill you up with good energy for the morning. The addition of flax, chia and protein powder is a bit utilitarian, but your toppings loosen things up. I love spreading on some almond butter, sliced banana and a sprinkle of cacao nibs. Now, bring on the coffee.
Weekday Banana Pancakes
Makes 1 large pancake (serves one)
- 1/2 ripe banana, mashed
- 1 whole egg, lightly beaten
- 2 T. milk (any type)
- 1/2 tsp. vanilla extract
- 1 T. ground flaxseed
- 1 tsp. chia seeds
- 3 T. vanilla protein powder (I use a raw brown rice protein from Sun Warrior)
- 1/2 tsp. ground cinnamon
- Pinch fresh ground nutmeg
- Pinch Kosher salt
- Coconut oil or butter, for cooking
- Optional toppings: Sliced banana, blueberries, toasted walnuts, real maple syrup, plain Greek yogurt, cacao nibs, chia seeds, ground flax, almond butter (my fave)
In a bowl, whisk mashed banana, egg, milk, vanilla, flax and chia. In another bowl, combine protein powder, spices and salt. Add banana mixture to dry ingredients and stir well to come.
Heat a medium – to – large nonstick skillet on medium-low heat. Add a few teaspoons of coconut oil or butter to coat the bottom of the pan. Add all the pancake batter, making one large pancake. Cook for about 3 minutes or until lots of bubbles start to form and the edges look dry. Flip (careful!) and cook for another 3 minutes. Eat with any toppings you like!