My first post! Yay! As a long time blog lover and nutrition student, I decided it was time to start my own. Come with me on my crazy journey which currently includes my road to becoming a Registered Dietitian after college, a master’s degree in health care admin, all while maintaining a job and balance in health and fitness. Oh, and planning a wedding!! I’m so glad you’re here.
So ANYWAYS, back to the food-
You guys, there’s only a handful of things that I could eat each and every day. Homemade pizza is one of them, honestly it’s just the best. I would eat it for breakfast if I could. But since it’s technically not a breakfast food (who decided that, anyways?), my vote would always be pancakes.
For some reason, I always crave pancakes. Something about that fluffy goodness that can be flavored and topped in a multitude of ways just calls my name. Make ’em sweet, make ’em savory, make ’em for dinner, whatever you want, really. You can even make them healthy. Make them with whole wheat, or no flour at all. Pack them with fruit (or even veggies). So versatile. So perfect.
So anyways, I decided to make these babies flourless, with a little bitta fruit, some oats, and packed with healthy fats and antioxidants. In other words, banana pancakes filled with dark chocolate chips and drenched in peanut butter.
As I was making these Ryan (the fiance) asked me if I wanted any pancakes to go with my chocolate and pb. Rude. I asked him to take a bite and then decide if he was mad about it. He wasn’t. And you won’t be either, so make these babies for breakfast.
One bite and you’ll see what I mean.
- 2 bananas
- 1 egg
- 1 cup quick oaks
- 1 tsp. vanilla
- 1 tbsp. cinnamon
- 2 tsp. baking soda
- 1/3 cup almond milk (or milk of your choice)
- 1 tbsp butter
- 1/3 cup dark chocolate chips
- 1/4 cup peanut butter, melted
- Add all pancake ingredients except the chocolate chips to a blender or food processor, and blend until very smooth. Let sit for about five minutes for it to thicken up. In the meantime, heat a griddle or large frying pan and grease with butter. Stir chocolate chips into batter.
- Once the griddle is hot, fill a 1/4 cup measure with batter to measure, and pour pancakes onto griddle. Cook until edges begin to firm and brown and bubbles come through. Flip, and cook other side until firm (about 1 minute).
- Plate in a stack and pour melted peanut butter over the top. Enjoy!