Have you heard? My husband and I… are expecting! That’s right, our little family will soon be one of three and we couldn’t be more excited.
Last week I shared a picture on social media celebrating the half-way mark in my pregnancy. Now, if you’ve been pregnant or plan on becoming pregnant, then you’re familiar with the apps that give fruit and vegetable references to follow baby’s growth. Well last week, baby was the size of a banana. This was appropriate since for the last month or so, I’ve been filling up on the same banana-centered breakfast every single morning. So I thought I would share that recipe with you today. More than any other time in my life, I am mindful of choosing nourishing foods to fuel my body, since I am now responsible for baby’s growth and development too. Needless to say, if I’m having pancakes on the daily, it isn’t your typical flapjack stack!
This recipe is for banana walnut blender pancakes and uses only a few simple ingredients; banana, oats, egg, walnuts and cinnamon; a wonderful blend of slow carbs, proteins and healthy fats! Many of my clients turn to oatmeal for breakfast, which is a wonderful whole grain option to start the day. Problem is, unless you’re adding a healthy dose of yogurt to your oats, like in these bircher jars, your breakfast will miss the mark on protein, the macronutrient responsible for curbing hunger and setting the tone for blood sugar control for the rest of the day. These blender pancakes are a fun way to eat your morning oatmeal and get a healthy dose of protein through the addition of egg whites.
This breakfast is sure to fill you up and put a smile on your face because, well, pregnant or not, what better way to start your day than to wake up to pancakes every morning?
- 1/2 banana
- 1/3 cup rolled oats
- 1/2 cup liquid egg whites
- 1/4 teaspoon baking powder
- Pinch of cinnamon
- 2 tablespoons walnuts
- 1 tablespoon mini chocolate chips (optional)
- Place the banana, oats, egg whites, baking powder and cinnamon in a blender and mix until smooth.
- Add the walnuts and pulse a few times to combine.
- Heat a nonstick skillet over medium heat. Pour 1/3 of the batter into the pan forming a 3-inch pancake. Set a timer and cook for 2 minutes. If adding chocolate chips, sprinkle them when bubbles begin forming on the surface. Flip and cook for another 1-2 minutes on the opposite side.
- Repeat with the remaining batter.
- Serve with maple syrup, additional fruit, nuts or a dollop of yogurt.
- This recipe is denser than a typical pancake so be sure to keep the heat at medium and cook for the full 2 minutes per side until they are golden brown.
- You can add 1 scoop of protein powder to the recipe along with the other ingredients if you would like even more protein. However it will change the flavour and reduce the cooking time slightly.
- You can use pecans as a walnut substitute.
- Nutrition facts (per serving): Calories: 309 Total fats: 12g Carbohydrate: 34g Fiber: 6g Protein 21g
P.S. Stay tuned because I will be announcing a special Spring promotion tomorrow, in case you’ve been waiting for the warmer weather to make a healthy change, this might be it!