Happy Friday!! The first one of the new year. Whoa!!
We’ve made it through the first week of 2017, how does it feel? Is everyone excited about a fresh start? Are you eager to create new healthy recipes?
Well I’m pretty excited to share these pancakes with you guys. You know that around here I love a good tall stack of pancakes. Typically mine are slightly more indulgent than the ones I’m sharing today, but don’t worry, these are some of the best banana pancakes I’ve made…slightly addicting and super healthy (think oatmeal, banana and protein packed eggs…yup, yup), they’re the perfect cozy winter weekend breakfast. So who’s ready?!
Me, me, MEEEEE. 🙂
Besides being head over heals for these healthy chai banana pancakes, possibly the best part about them is the fact that all of the ingredients can be simply thrown into a blender, blended and DONE. No mixing bowls, whipping eggs whites or anything like that. These are fast, easy and delicious! And they are for sure the healthiest batch of pancakes I’ve ever whipped up! The key ingredients are eggs, bananas, and oatmeal. I also added baking powder, to keep the pancakes fluffy, and vanilla and chai spices, for superb flavor.
Honestly, they’re the perfect pancake. The chai spice is really the best though. I mean, don’t get me wrong I’m sure the pancakes would be fine if I would have made them using only the three main ingredients, but come on, that’s kind of boring…and I hate boring. The chai flavor pairs especially well with the banana. The pancakes didn’t even NEED chocolate chips!
I mean I always add chocolate chips when making banana pancakes. Why would I skip out…unless I was out…let’s be real though, I would never let myself run out of chocolate chips!
But since it’s Healthy January, I thought that maybe, just this one time, I would try making pancakes without the addition of chocolate. Thankfully all was still OK with the world, and like I said, they really don’t NEED the chocolate. That said, adding a few handfuls of chocolate chips to your batter would not be looked down upon by me…just sayin’. Either way, these pancakes are going to be delicious, cozy, and still good for you. Meaning your soul, your stomach and your sanity will all be happy and in harmony. Yes.
Speaking of cozy things, I have to tell you guys that I am currently living under a winter wonderland at the moment. I say under because I feel like my house has been buried in snow (I think the official amount we’ve received is close to 3 feet). The pretty white stuff has been coming down since Wednesday morning, it’s basically the perfect, “cozy winter scene” at my little barn right now, and I am loving it! A little cold, but staying warm by the oven and covering myself with blankets at my desk.
My Friday night plans include heading out to dinner with my remaining family members for my mom’s birthday. Her birthday isn’t until the 11th, but we decided to celebrate while half of her kids are still around. Sadly we will be missing my two older brothers, Creighton and Trevor, as well as my youngest brother, Red…but we’ll still have a great time! Saturday and Sunday are most likely going to be working days… unless my brother convinces me to take Saturday off and go play in all the snow…
One thing I know for sure is that both Saturday and Sunday will be started off by making banana pancakes…and continuing to watch the pretty snow fall…perfection if you ask me.
What are you guys up to?
Healthy Chai Banana Pancakes.
- 2 whole eggs + 2 egg whites
- 1 medium/large ripe banana
- 1 cup old fashioned oats
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon all-spice
- 1/4 teaspoon salt
- maple syrup bananas, and fresh fruit, for serving
In a blender, combine the eggs, egg whites, banana, oats, vanilla, baking powder, cinnamon, ginger, cardamon, all-spice, and salt. Blend until the oatmeal is finely ground and the mixture looks like pancake batter, about 30 seconds to 1 minute. It's OK if there are small chunks.
Heat a large skillet or griddle over medium heat and lightly grease the skillet with oil. Pour about 1/4 cup batter onto the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter. Serve the pancakes with bananas, fresh fruit, and maple. Eat!
ps. every time I make banana pancakes I have Jack Johnson’s “Banana Pancakes“ on repeat in my head.