Let’s just get something straight from the get go.
Pancakes are amazing.
Ok, I said it. It’s true. Those pictures all over the internet of a big stack of fluffy cakes with butter melting on the top and syrup running down the sides make my mouth water every time.
Then I remember how I feel after eating them and I’m like a kid the day after Christmas.
Regular pancakes are basically sugar. The ingredients that aren’t actually sugar turn into sugar after they hit our bloodstream, so basically: all sugar.
While this is ok as the occasional (read: once a month) treat, it’s definitely not ok for a consistent and longterm healthy lifestyle.
Which is pretty much why these Happy Hour Mama healthy pancakes I created ROCK MY WORLD.
While I am prone to exaggeration in my life, this is no exaggeration.
I am pretty much amazed every time I make these.
First off, I can’t believe that using only eggs, bananas, almond butter and flax seed causes such goodness.
Second, I love how they taste and love even more that they keep me full and energized until lunch.
Third, they travel really well. This is my go to breakfast anytime I have an early morning flight (just make a sandwich with two pancakes and almond butter and put in a ziplock bag).
Fourth, my entire family loves them. Our two-year old daughter asks if she can have them for breakfast at night before bed.
Finally, this simple recipes makes a bajillion pancakes.
I just can’t even contain my excitement most mornings I make these!
I’m not even kidding when I tell you I have three left from the last batch in the fridge right now. I’m hoarding them because I don’t have enough left to feed myself, my husband and our daughter for breakfast. I either need to sneak them in the closet for myself or make another batch tomorrow to make everyone happy.
After mixing all the ingredients, I can get about 12, 6 inch pancakes out of one batch. My own serving size is two cakes, while my husband prefers three. I top mine with 1 tablespoon of almond butter and sliced strawberries. Pair that with a hot mug of tea or coffee and your morning is made.
They are packed with protein from the eggs, healthy fat from the almond butter and vitamins and minerals from the bananas.
While the pancakes are amazing with only those three ingredients, I like to add a little ground flax seed to the recipe to up the Omega 3 and nutritional component.
Why not, right?
For you parents out there, let your imagination run wild! They are great for a basic breakfast (I serve my daughter one cake with homemade jam and yogurt on the side), but also travel wonderfully in school lunch boxes. You can just cut one up for snack, or make one into a wrap with turkey and cheese or hummus.
Promise me you will try this recipe sooner rather than later. You won’t be disappointed!
The Healthy Pancakes I Want To Eat Every Morning (and afternoon)
- 5 eggs
- 2 large bananas yellow to brown work best
- 1/4 cup almond butter
- 2 tablespoons ground flax seed optional
- 2 teaspoons cinnamon optional
- Makes 10-12 pancakes
- Put all ingredients into a high powered blender or Vitamix. Blend until everything is well incorporated.
- Use a non-stick spray or coconut oil on your griddle or pan.
- Pour the batter into the pan until you have the desired size cake (I recommend 5-6 inches). The batter is very thin - this is normal!
- Let cook until bubbles start to form in the batter. This usually takes about 3 minutes. (These flip easily if they are fully cooked on one side, but will be tough to flip if you try to flip them too soon!)
- Carefully flip the cake and let it cook 2 minutes on the other side.
- Remove from the heat and either serve immediately or cool completely and then store in an airtight container in the fridge or freezer.
- They will last 3-5 days in the refrigerator or up to a month in the freezer.
- Serve with almond butter, organic yogurt, sliced almonds and/or fresh fruit.