Makes 9 Pancakes
1 c of flour ( I used 1/2 oat flour and 1/2 quinoa flour)
2 tsp baking powder
1/4 tsp salt
1 tbsp honey
1 c milk
2 tbsp vegetable oil
2 ripe bananas
Butter for cooking
Mix all dry ingredients in a bowl and set aside. Mix wet ingredients and then slowly add in the dry mixture. Keep mixing all the ingredients until it is well incorporated and there are no lumps. Place a non-stick pan over medium heat and add 1/2 tsp. of butter. Using a 1/3 measuring cup, scoop batter into the pan. Cook 1 side for about 2 mins, or until bubbles appear on top. Flip once, and cook the other side for 1 min.
You can serve with chocolate spread, peanut butter, banana slices or drizzle with maple syrup.
Banana pancake with peanut butter, banana slices and dollop of vanilla whipped cream*
*I used this recipe for whipped cream. I just folded 1 pack of vanilla pudding, such as Swiss miss creamy vanilla pudding
1 spray Olive oil
1 slice of Canadian Bacon, sliced
5 tbsp Egg whites
2 tbsp Onions, Thinly sliced
Zucchini, thinly sliced
Green bell pepper, thinly sliced
Mushrooms, thinly sliced
1 tbsp of fat free Feta cheese
Preheat the oven to Broil medium. Heat the oven proof skillet on medium high. Spray olive oil. Add onions, canadian bacon, mushroom, and green bell pepper. let it cook for about 5 minutes, or until you see the edges of the ingredients are starting to brown. Add the tomatoes and mix for a little bit and pour the egg whites over. Season with garlic salt and pepper and top it with feta cheese. Place the skillet in the oven and cook until the egg whites are cooked about a minute. Transfer to a plate and top it with arugula.