You might be wondering about the title of this post, but I assure you, it’s a winner.
Hope you’re all having a good morning!
(Image Credit)
Yes, Saturday mornings are a gem in my eyes! 🙂
Two performances today, and then it’s all over!
I told myself I wouldn’t cry….I’m really going to miss the seniors.
Photo Credit: Bill H Photography
Just a little moment from one of the pieces I’m in! 🙂
So, about these pancakes…
I always feel like I rotate between 2 or 3 banana pancake recipes with the occasional fancy one. But let me say, these pancakes aren’t anything spectacular either.
In fact, they’re quite boring. yes, they’re banana peanut butter.
But hey, I came up with these on a whim and they turned out lovely! 🙂
Yesterday’s oats were a hit on Instagram…
“F” for Friday of course! 😉
- Serves: 1
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients:
1/4 of a ripe banana, sliced
1/3 cup rolled oats
1 tbsp. vanilla protein powder
1/2 tsp baking powder
Pinch of salt
2 tbsp. unsweetened vanilla almond milk (or milk of choice)
4 tbsp. Liquid Egg Whites
2 tbsp. plain, nonfat Greek yogurt
1/4 tsp vanilla extract
For topping:
1/2 tbsp. peanut butter
Maple syrup
Directions:
- Preheat a nonstick skillet to medium heat.
- Meanwhile, throw everything except the toppings into your immersion blender and blend until everything is smooth.
- Pour the batter onto the skillet 2 tbsp.-1/4 cup at a time, and cook for about 3 minutes, or until bubbles form on the top. Flip and cook for another 2 minutes.
- When all the batter is used up, top with peanut butter and maple syrup. (Alternatively, you could blend the peanut butter in with the other ingredients).
- ENJOY! 🙂
Find ’em on my Instagram!
Have a wonderful day!
XOXO