Yes. I know that my last post was on Monday.
Please forgive me.
I’ve been on hold for a bit…with life things.
That’s a good thing though…I’d rather be a busy bee than have nothing to do at all.
Easter is upon us, people.
My Sunday consists of an Easter breakfast with my extended family on my dad’s side and probably a lot of movie watching.
I love Easter because duh…Jesus has Risen, oh, and as a kid, a good easter egg hunt was at the top of my list.
Forget candy, I was on the hunt for those $20 bill eggs.
Okay, maybe I love me some Reese’s eggs.
Speaking of peanut butter…I gave it up for Lent, along with any refined sugars.
Come Sunday morning…you know what’s going down.
Peanut butter time.
But seriously…it’s like I didn’t even miss it.
Plus, without all that added sugar from food items, I felt 100% better.
Easter is a breakfast/brunch kind of day.
So I made you pancakes.
These pancakes are sooooo delicious.
They are super fluffy, sweetened with banana, and leave you feeling satisfied from those hearty oats.
Plus, they are packed with protein.
Oh, oh, annnnnd they serve 1 person.
So, ya know, that’s awesome.
I drizzled them in my homemade pecan butter, and topped them w/ extra slices of banana.
Because that’s what us cool kids do.
- ½ of a large, ripe banana, mashed, plus more banana slices for topping
- ¼ c. liquide egg whites
- 1 T. coconut milk
- ¼ t. pure vanilla extract
- ¼ c. rolled oats
- 1 packet of Truvia or stevia sweetener
- ¼ t. ground cinnamon
- ¼ t. baking powder
- any kind of nut butter or coconut butter, for drizzling on top
- Heat a small, non-stick pan over medium to low heat.
- In a large mixing bowl, combine the banana, eggs, coconut milk, and vanilla.
- Stir in the oats, truvia, cinnamon, and baking powder.
- Drop the batter by tablespoon into the prepared pan.
- Cook for 3 minutes on one side, flip, and cook for an additional 3-5 minutes on the other side.
- Serve drizzled w/ nut butter and topped with sliced banana.