I have a confession: I have a sweet tooth and sometimes it HAS to be satisfied. I let myself give in to it every now and then, but when I want to stay on my clean eating track, I have a couple of go-to goodies to satisfy the bugger AND keeps me on track.
Clean Eating Pancakes?
Who doesn’t like pancakes??? When I was younger it was a treat in our house, usually served on Sundays after church. My brothers and sisters and I would slather on the butter, and Mrs. Butterworth was as much a part of the treat as the pancakes. I think the five of us kids would empty a whole bottle at one sitting! YIKES, I cringe at the amount of calories and sugar, and am thankful I found clean eating! When you are on your journey to your best health, eating pancakes with 2,000 calories is NOT a way to reach your goals in a timely manner.
I first learned you could make awesome, great-tasting, sweet-tooth satisfying pancakes when I was prepping for my first figure competition. When one of my fellow competitors shared it with me, I was skeptical after reading the ingredients, until she (literally) shoved a piece of hers in my mouth and said “chew”. I thought I died and went to heaven. These pancakes are really simple to make, you most likely have the ingredients in your kitchen! Just like last weeks post, making Mason Jar Salads For a Week, these pancakes can be whipped up in 20 minutes or less!
Clean Eating Banana Walnut Protein Pancakes (1 serving, 2 pancakes)
3 eggs or 5 egg whites
1/3 c. organic whole oats
½ tsp. cinnamon
½ tsp. organic vanilla
¼ c. chopped walnuts
½ medium banana
2 tsp. coconut oil (divided)
Place eggs, oats, cinnamon and vanilla in a Magic Bullet or blender. Using the chopping blade, blend for 30 seconds or so, until the oats are blended. Melt 1 tsp. of coconut oil in small saucepan on stovetop over medium heat. Once melted spread evenly in sauce pan. Pour ½ of the egg mixture in the heated pan (be sure to give it one last pulse before pouring out as the oat powder settles to the bottom quickly).
Sprinkle half of the walnuts over the cooking pancake followed by slicing half of the banana evenly and pressing down slices lightly over the walnuts and into the batter.
As batter starts to rise, using a spatula, carefully lift underneath and check the underside for doneness, usually 1-2 minutes depending on temperature of your stovetop. When underside is golden brown, carefully slide spatula under the pancake and flip quickly. This part takes a little bit of talent with a regular spatula ! Tip: buy one of the big round spatulas made just for flipping pancakes!
The second side of the pancake will cook quickly so have a plate handy. After 15-20 seconds, gently slide the spatula underneath to check. Pancake is done when underside is golden brown and bananas are slightly caramelized. Flip pancake onto a plate and repeat steps for your second serving, usually turning down the heat slightly so the first side doesn’t cook too fast.
These pancakes are so good and sweet you don’t need syrup! If you are looking to mix things up, you can always trade out the banana for ¼ cup of blueberries, raspberries or mixed berries. I’ve found strawberries don’t work as well with this recipe. These pancakes can be made ahead and reheated later or the next day. The bananas may be a little brown, but it only makes them sweeter!
There you have it! Pancakes that keep you on your clean eating track! Let us know if you gave them a try by sharing a photo on our Aging Youthful Facebook page or leave a comment below.