Banana Nut Pancakes

Hello Lovely,

Did you know that this year National Pancake Day is on February 13, 2018? I never really share pancake recipes here. I'll admit I've become very fond of waffles lately, but this weekend I was particularly inspired to make pancakes. I didn't want plain pancakes of course. So I grabbed a banana and got busy! And what better way to celebrate than with banana nut pancakes? These pancakes are the perfect way to use up those lingering bananas on your counter, and with pumpkin flax granola, they are incredibly healthy, light and moist in every bite. If only we could have this for breakfast every single morning!

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Banana Nut Pancakes

Ingredients

  • 1 cup all purpose flour (or vegan alternative)
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 heaping handful pumpkin flax granola
  • 1/2 cup lactose free milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 large ripe banana, mashed
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Instructions

  1. Combine all ingredients starting with the dry ingredients then add the wet ingredients one at a time.
  2. Heat a skillet on medium low heat and coat with a non-stick spray.
  3. Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake.
  4. Brown on both sides and serve hot.
  5. Serve with fresh banana slices, powdered sugar or even vanilla frosting for added sweetness!
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Whole Wheat Peanut Butter Pancakes

Hello Lovely,

This recipe is a light spin on breakfast by using whole wheat flour, with the added protein boost of peanut butter.  This component adds moisture and flavor to your pancake and removes the necessity for syrup or any other sweet topping.

Whole Wheat Peanut Butter Pancakes

Ingredients

  • 3 tablespoons of whipped peanut butter
  • 1 cup milk
  • 1tablespoon white vinegar
  • 1/2tsp salt
  • 1.5 cups brown sugar
  • 1 large egg (cold)
  • 1 tablespoon melted butter
  • 1.5 cups whole wheat flour
  • 1 tablespoon vanilla extract (optional)
  • 1 tablespoon baking powder
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Directions:

  1. Combine the milk and vinegar and let sour for 5 minutes.
  2. After 5 minutes add all liquid ingredients: egg, butter, vanilla as well as the salt and baking powder.  
  3. Sift the wheat flour and/or pour slowly into the bowl and mix to keep a smooth texture.  
  4. Heat pan or pancake maker and cover lightly with a non-stick spray, butter or olive oil. Depending on the size of the pancake, let cook for 3 – 5 minutes on each side.  
  5. Use your favorite toppings such as fresh strawberries, fruit preserves and jams or syrup and enjoy this recipe for breakfast or brunch.

 

What is your favorite topping? Do you love pancakes?  

 

Carrot Cake Protein Balls

Hello Lovely,

These Carrot Cake Protein Balls are the easiest carrot cake recipe ever. It is perfect for those night when you are craving on a guilt free carrot cake. I've never made anything raw before and in the past haven't been fond of no bake recipes, but these light snacks are made within 3 minutes, they're sweet, natural, fulfilling and simply delicious.

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They're perfect for light snacking and a recovery snack after a hard workout. Even my goddaughter loved these at her birthday party this past weekend. You can customise these with whatever nut butter you have on hand and throw in extra protein like nuts and dates (I don't like any of that stuff and one of my best friends who ate one is horribly allergic).

I used my Baobab protein powder, but you can use your favourite protein powder. I even added apple-banana applesauce for more moisture and natural sweetness. What you end up with is a wonderful carrot cake flavour that is super moist with a little added crunch if you add the nuts. Make it gluten free by using gluten free ingredients.

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Carrot Cake Protein Balls

Ingredients

  • 1 cup rolled oats
  • 1/2 cup flour (I used whole wheat)
  • 1/2 cup grated carrots
  • 2 tablespoons whipped creamy peanut butter
  • 3.2 oz. apple-banana applesauce
  • 2 tablespoons protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Optional: 1/4 cup nuts of your choice and a fruit like dates, raisins or apricots

Topping

  • 1/2 cup powdered sugar
  • 1 teaspoon milk of your choice
  • t teaspoon almond extract
  • 1/2 teaspoon pumpkin pie spice

Directions

  1. In a food processor with the S blade attachment add al the ingredients.
  2. Process until it comes together and form a ball. You may have t ostop the food processor each 30-45 seonds, scrap down the side of the bowl and repeat until it form a consitent raw batter. It should not take more than 3 minutes.
  3. Using your hands shape carrot cake balls.
  4. Place each balls onto a tray covered with baking paper.
  5. Mix ingredients for topping and place in a piping bag or drizzle with a spoon. Don't make the same mistake I made by making my topping too liquidy, because it went over each ball like a glaze rather than a topping.
  6. You can enjoy the balls straight away or refrigerate them for 1 hour to harden a little.
  7. Will keep for 1 week in the fridge in an airtight container.