Today was a lazy banana pancake kind of morning. We popped in a little Jack Johnson and jammed to "Banana Pancakes" as we created these fluffy, delicious breakfast treats. While not every morning can be a bannana pancake kind of morning, I cherish so deeply the ones that are.
I love how easy these are to make and how fluufy they are after they bake (haha it rhymes!!) Istead of using syrup, we like to use honey sweetened Greek yogurt on top of our pancakes. I've included the recipe for that as well. Enjoy!
2 scoops or 2 packets of Vanilla Shakeology
2 TBSP unsweetened vanilla almond milk
1 whole egg
1 egg white
1/4 cup oat flour (I used plain old fashioned rolled oats and pulsed them into a flour in the food processor.)
1 tsp vanilla extract
1 tsp ground cinnamon
1 ripe mashed banana
Combine all the above ingredients in a mixing bowl with a fork or potato masher, mash the bananas
until they are in pea size shapes. Pour onto a pancake griddle or frying pan. I used coconut oil to grease my pan. Cook on medium heat.You will need to “smoosh” the pancakes with your spatula to make sure they are cooked all the way through.
If you desire, top your pancakes with a mixture of 1/2 cup Greek yogurt mixed well with 1-2 tsp honey and a dash of cinnamon to taste.