I’ve been working to redefine what health and happiness looks like to me as opposed to someone else telling me what it’s supposed to look like. My whole wheat banana pancakes are the culmination of finding balance. The only food group I can get behind cutting out completely is processed foods. Now if you have a food allergy that’s a different story! I recently discovered a mango allergy when my lips blew up and a horrible rash broke out so goodbye to mangos forever, but I digress.
I’ve got a horrible sweet tooth, so when I decided to change my eating habits I had to find a way to balance those cravings that didn’t ruin my bottom line. My favorite part about these whole wheat banana pancakes is that when I finished I didn’t have that horrible guilt gut like I had just ruined my goal. I found balance in replacing dairy for almond milk and all-purpose flour for whole wheat flour. Finally, I was able to enjoy one of my favorite acceptable breakfast desserts.
Serving size: 1
2 1/4 cups whole wheat flour
2 tabelspoons sugar
2 tablespoons baking powder
1/2 teaspoon idoized salt
1 teaspoon cinnamon
2 1/4 cups almond milk
1/4 cup coconut oil
2 organic eggs
2 teaspoons vanilla extract
Mash up the banana with a fork in a bowl and set aside
Mix together all dry ingredients then add the wet including the banana and mix well
Melt butter in a pan set to a mid to low heat and pour in pancake batter making medium medallion pancakes.
Cook each side of the pancake at about 2-3 minutes.
Serve with peanut butter, agave syrup, maple syrup, sautéed bananas, anything you’re craving!
To find more recipes to bring balance to your life head over to My NYC Kitchen!