I’ve always been one of those people who loves to throw things away. There’s something so refreshing about cleaning out a room, a closet, a corner, and getting rid of useless junk. I guess it’s the neat freak inside me trying to cleanse the messiness from my world. My mom, on the other hand, will look at a mysterious, dusty nugget of plastic in the back of a drawer–probably the handle to an old Barbie’s hairbrush, or a piece of the steering wheel on its sports car–and think, “Hmm, this could be something really important that we might desperately need one day. I’ll just leave it in here.” [Places nugget in drawer next to broken rubber bands, the spring from a pen, and tiny scraps of paper, then walks away. I throw aforementioned objects in trash.]
But when it comes to bananas, I lean towards my mom’s views. DON’T THROW THEM AWAY! Dark speckles appear, and the options become endless for yummy cookies, blondies, puddings, smoothies, and today… PANCAKES! Thick, fluffy, soft banana pancakes loaded with melty chocolate chips, slathered in peanut butter and maple syrup, and finished off with caramelized banana coins.
Sounds pretty intense, but actually very simple. And delicious. And comforting. And filling. And healthy! 100% whole grain, with protein-packed Greek yogurt and egg whites, fruit, no refined sugar, and satisfying fats–This is definitely a breakfast to feel good about.
Note that there are two options for making these:
- Greek yogurt + milk + baking powder only
- OR buttermilk + baking powder and baking soda
Both give wonderful results, but for ULTIMATE fluffy texture, nothing beats buttermilk!
- 80g white whole wheat flour*
- 2 packets stevia or monk fruit extract**
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 overripe banana
- 2 egg whites
- 3 Tbsp plain nonfat Greek yogurt***
- 5 Tbsp 1% milk***
- 1/2 tsp vanilla extract
- 12g mini chocolate chips
- 2 Tbsp peanut butter
- 1 Tbsp maple syrup
- 1/2 overripe banana
- pinch cinnamon
- Mix dry ingredients (flour through cloves) in a mixing bowl.
- In a separate bowl, mash banana well with a fork, then whisk in egg whites, yogurt, milk, and vanilla.
- Pour dry ingredients into wet, and mix until just combined. Fold in chocolate chips (as many as the chocolate addict inside you demands).
- Meanwhile, heat a large nonstick skillet/griddle over medium heat. Form 2 large pancakes, using 1/2 the batter. Cook until bubbly on top, then flip and continue cooking until golden on each side. Repeat with remaining batter.
- After removing pancakes, grease skillet lightly with coconut oil. Slice remaining half of banana (or more) and sprinkle lightly with cinnamon. Place slices cinnamon-side down in greased skillet over medium heat. Sear about 1 minute, or until caramelized. Top pancakes with peanut butter, maple syrup, and seared banana.
- *About 2/3 cup, but using a scale to measure will give best results when working with flour.
- **Any equivalent to about 4 tsp sugar; adjust depending on desired sweetness.
- ***If available, replace yogurt and milk with 1/2 cup low-fat buttermilk, and replace baking powder with 1/2 tsp baking powder + 1/4 tsp baking soda.