Something about pancakes just tastes like home. They’re a treat very few of us indulge in while at school, but if the recipe is this simple and delicious, why not?
These pancakes have just two ingredients: banana and eggs. You can whip them up in seconds and with no added sweetener they leave sugary cereals and premade snack bars in their dust.
Bananas are a great source of potassium, vital to the function of your heart, digestion and muscles. As stress levels increase, our stores of potassium tend to deplete, so it is important to make sure you are taking some in with your diet. Plus, the protein from the egg will keep you fuller longer and keep you mind on your work rather than your stomach as midterms loom nearer.
The best part is, these pancakes really do taste and smell delicious. In a matter of minutes that sweet, toasty smell will waft through your kitchen.
Serving: Makes 2-3 big pancakes.
Ingredients:
Instructions:
Transfer your finished pancakes to your plate, top and enjoy. I like my pancakes with peanut butter and frozen raspberries melted in the microwave, but go ahead and experiment with whatever strikes your fancy.
A little maple syrup or honey might be lovely with these for something even sweeter, or perhaps some cinnamon or apple slices. You could even try adding chocolate chips or blueberries to the batter itself.
These pancakes are just the thing for a lazy weekend morning. So cozy up and turn up the Jack Johnson – it’s pancake time.
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