Some mornings, you wake up really in the mood for pancakes, but you’re really not in the mood to get out of bed just to spend 30 minutes making them before you can chow down.
The quickest route to your pancake fix (that still packs some nutrition oomph)? This 10-minute healthy banana pancakes recipe from Marissa Meshulam, RD that will satisfy your weekend morning sweet tooth in the best way.
But this isn’t any ordinary pancake recipe. Thanks to blood sugar-balancing ingredients like cinnamon and chia seeds, plus nutrient-rich ingredients like Eggland’s Best eggs and antioxidant-filled cacao nibs, your comfort-food brunch will also support your well-being.
“Pancakes are a breakfast staple, but traditional recipes are high in sugar and low in fiber, causing a spike in our blood sugar and leaving us ravenous soon thereafter,” Meshulam says. “These healthy banana pancakes are a spin on the diner classic that is filled with fiber to help mediate your blood sugar response and keep you satisfied longer.”
Plus, since Eggland’s Best eggs have six times more vitamin D (known to help fight off harmful bacteria and viruses, according to studies), 10 times more vitamin E (a powerful antioxidant that can also fight infection), and more than double the vitamin B12 and omega-3s compared to ordinary eggs, you’ll score extra immune support with your breakfast. (Who can say no to that?)
Top your stack with sliced banana, Greek yogurt, coconut flakes, maple syrup, or all of the above, and you’ll be thankful you tore yourself away from your pillow to make it. But, no judgement if you head back to your bedroom to dig in. Breakfast in bed, anyone?
Recipe: Marissa Meshulam, MS, RD, CDN
Photos: Carla Contreras
Prep Time2 minutes
Cook Time8 minutes
Peel banana. Cut into chunks, and place in a bowl. Use a fork to mash until most lumps are out.
Combine mashed banana, Eggland's Best eggs, oats, baking powder, vanilla, and cinnamon in a blender, and blend until combined.
Once combined, mix in chia seeds and cacao nibs.
Heat a pan on medium heat. Spray coconut oil to grease the pan, and pour batter into pancakes. Keep them relatively small (3-inch diameter), as these cook easier. Cook for about 4 minutes, or until the first side is golden brown.
Once golden on one side, flip and finish cooking on the other side for another 3 to 4 minutes. Repeat with the rest of the batter.
Top with Greek yogurt, coconut flakes, sliced banana, cacao nibs, and/or maple syrup, and enjoy!
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