Banana Pancakes

Ever wake up and find yourself craving for those nostalgic pancakes when you were 6 years old and would eat in front of Saturday morning cartoons? Okay maybe I’m getting a bit into the full on childhood here, but either way, these Banana Pancakes will bring you to a special place! Their uuber sweet taste is natural – no added sweeteners, no processed refined flours – just pure whole food goodness.  Made with 100% whole grains from whole grain oats, potassium rich bananas, peanut/almond butter to add a nice nutty flavor and smooth mouthfeel from their healthy fats this recipe is a #KristensKitchen Breakfast winner.  Just enough eggs to add the perfect “fluff” so they aren’t too dense, not too airy, they are justttt right.  Get your protein, fiber, and energy for the day in these easy to make pancakes! ENJOY!

Serves: 6-8 Pancakes

INGREDIENTS:

• 3 Eggs

• 2 Large Ripe Banana, Mashed

• 1-2 Tbsp Peanut Butter/Almond Butter

• ½ tsp Vanilla Extract

• Sea Salt to tast

• ½ tsp Vanilla Extract

• Seal Salt to taste

• 1 cup Rolled Oats

• *Add 1 cup blueberries to the mix as an optional blueberry addition!

DIRECTIONS: First mash your banana in a large mixing bowl.  Add all other ingredients to the pan and mix to combine (if you nut-butter is very chunky, make sure to mix it well before spooning into your dish).  Serve with a smear of almond butter and sprinkle of cinnamon.  Optional to add fresh blueberries or dark-chocolate chips to the batter.

NUTRITION: (for 1 cake when batter makes 7 cakes): 130 cal, 5 g fat, 18 g carb, 5 g protei