Banana Pancakes

three ingredient banana pancakes

Are you asking “where’s the syrup in this picture?” None needed. Trust me. These three ingredient Banana Pancakes are perfectly sweet and perfectly healthy. In fact, I’ve yet to eat one with a fork. Why? Because I’m usually grabbing one to eat – by hand –  on my way somewhere.

That “somewhere,” lately, is the pool. Husband and I have recently discovered swimming. Not synchronized swimming, because that would be weird.*

I’m talking about lap swimming. For exercise.

In all my years, I’ve never met a workout that I loved. Never felt the runner’s “high.” I can go a day {or a month} without “feeling the burn.” I don’t have the concentration level it takes to embrace “downward dog” on a regular basis. I did try {and love} aerial yoga a few times in California, but couldn’t find a place to practice near home without joining the circus.

A few friends have long raved about all the benefits of swimming, so we finally said “what the heck?!” And now I can’t wait to don my swim cap and goggles and log one more lap than I did yesterday.

It takes a lot of energy – which is where these hot little flapjacks from Cooking Light come in. 10 grams of protein are packed into each serving!

I feel good about having a couple of these before I head out – or when I come back. And there are only three ingredients in them: a ripe banana, an egg and a few tablespoons of whole wheat flour. That’s it!

One recipe comes together super fast by hand and makes 3 pancakes – a single serving. But sometimes I’ll pull out the food processor and multiply the recipe so I can keep several in the freezer. A quick zap in the microwave and you’re good to go.

Quick Tip! Your bananas aren’t quite  ripe? Just place unpeeled bananas on a cookie sheet in a 350º oven for about 7 minutes, until the skins turn black and they’re soft to the touch… and voila! Ripe bananas!

4.8 from 5 reviews
Banana Pancakes
Author: 
 
These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy and golden delicious.
Ingredients
  • 1 medium ripe banana
  • 2 tablespoons whole-wheat flour
  • 1 large egg, lightly beaten
Instructions
  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
  2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake.
  3. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

*I for one, LOVE the beauty of synchronized swimming. I’m just saying that it would be very unlikely that Husband and I would chose that as a joint activity.

Seeded Whole Grain Soda Bread

seeded whole grain soda bread

When most people talk about weekend “binge watching” {a.k.a. “Netflix and chill”} they might be thinking House of Cards, Suits or Downton Abbey. And yes, those are some of my favorites. But if you say “binge watching” to me? Top of mind, it’s Cooked, Chef’s Table and I’ll Have What Phil’s Having. Continue Reading →

Miso Soup with Chicken & Vegetables

miso soup with chicken and vegetables

I am recovering from the meat-sweats. Continue Reading →

Multi-Seed Crackers {The Worst Salesperson on the Planet}

multi seed crackers

Sometimes I whip up something so tasty, I think I could sell it. And then I remember – I’m a horrible salesperson! Don’t believe me? Just ask Husband. He loves to share the story. Continue Reading →

“Jimmy Dean” Turkey Sausage {8th-grade Boys are the Worst}

jimmy dean turkey sausage

I haven’t eaten a hot dog since 8th grade . For the record, it had nothing to do with a bad ballpark experience. It was courtesy of the boys in my home-economics class.

Continue Reading →

Chicken Potpie

chicken potpie

Maybe you’re experiencing a long streak of below-freezing temperatures. Maybe you’ve had a rotten week. Or, maybe you just crave a dish you ate as a kid that brings back warm memories. We all have those days where we just need some comfort food, and Chicken Potpie is definitely comfort food. Continue Reading →

Apple & Cranberry Turkey Roulade

apple and cranberry turkey roulade

I’m so over the need to pull off a Norman Rockwell-worthy holiday dinner. Seriously, how many people really bring a whole, perfectly cooked turkey – beautifully garnished and presented on an heirloom platter, to the table for carving? Well, ok, my mom and dad pulled it off, but I’m convinced they were the exception to the rule. Continue Reading →

Brussels Sprouts, Butternut Squash & Pomegranate Seeds

roasted brussels sprouts

You’ve probably got a few of those boxes too. The ones that contain those refrigerator drawings from childhood or trophies from high school. That box of your “stuff” that mom sent home the last time you were there for a visit, because she needed to clean out her attic. You’ve been meaning to go through it and toss all but the most sentimental items. But you haven’t. Continue Reading →

Pumpkin Roulade with Ginger Buttercream

pumpkin roulade with ginger buttercream

Worst. Dinner. Party. Ever… The first problem was attempting to host an office holiday party for associates who really didn’t want to come. The second problem was that I didn’t know how to cook. However, as often happens, what was awkward, horrifying and embarrassing at the time, is hilarious in hindsight. And by “hindsight” I mean twenty plus years of it. Continue Reading →

Potato & Cheddar Waffles

potato and cheddar waffles

I’m not saying that Husband is a creature of habit when it comes to food, but let’s just say if I’m going to mess with his breakfast, I like to be pretty sure that I have a winner. When I ran across this recipe for Potato & Cheddar Waffles in Food & Wine recently, it bypassed my whole “try-this-someday” system {no really, I have a system!} and I announced we’d be trying something new the following morning. Continue Reading →