While I was making breakfast this morning, I realized I hadn’t done a blog post for today. I was going to forgo a post, but as I flipped my healthy banana pancakes, which were actually perfect today for once, I thought I’d share. I can’t claim credit for this recipe. Credit goes to my friend and fellow photo blogger, Melinda, who shared it with me on my visit to her home in Arizona this past July.
They’re Paleo friendly, gluten free, Weight Watcher worthy, and approximately 250 calories, but above all, they’re yummy!
1/2 ripe banana
sprinkle of ground cinnamon
1/2 tsp. Ghee (or butter)
2-3 Tbsp. Fat Free Greek Yogurt
1 tsp. honey
1-2 Tbsp. blueberries
Mash and whip the banana and cinnamon with a fork until creamy.
Add egg and continue stirring until egg is combined.
Preheat pan (I use cast iron)
Add 1/2 tsp. Ghee to hot pan
Pour batter into three 3 1/2 inch pancakes (I use silicone rings or a Plett pan – that’s a Swedish pancake pan – but free form is OK, too)
Cook until top is mostly set (about 3-4 minutes) then flip and cook another minute or two.
Top with Greek Yogurt, blueberries, strawberries, and drizzle with honey.
Enjoy without guilt!