So I think I told you in my last post that Hubby and I are on a bit of a "get healthy" kick. We've shed a few pounds between us so far and it feels great! I'm loving these sunny days because I really enjoy getting on my bike in the morning and riding along the river, listening to my audiobook (right now I'm working my way through Dickens classics!) and drinking in the scenery.
One thing about getting in shape, however, is the need to give up some things. I'm not a big fan of dieting- I prefer simply eating variety and in moderation. But when you're trying to lose weight, staying away from a lot of sugars and unhealthy fats is pretty key. So I'm trying to practice saying no...
No to sugar in my tea. No to more than one cookie. No to hot cocoa. No to seconds. No to soda. Saying no can get old, so I was excited to find that I didn't have to say no to our typical Monday "big breakfast"!
Monday is Hubby's day off, so we usually like to make something a little different than our weekday routine, such as pancakes or waffles. In the effort to use up a few fast-ripening bananas, I came across this fabulous recipe on Pinterest!
It uses all whole wheat flour, hardly any sugar and no oils at all and the best part is the pancakes totally melt in your mouth. I couldn't believe how delicious they were, considering I'm not normally a big fan of banana flavored treats. Hubby had his with a little syrup, but I sampled them with a light smear of peanut butter. I can hardly eat a banana without a spoonful of peanut butter, so why not? It was a perfect pairing. This breakfast sure tasted indulgent, but it was nice to know it wasn't!
Healthy Cinnamon Banana Pancakes
adapted from Big Oven
makes 8-10 pancakes
2 TB sugar
1/2 tsp molasses
1/4 tsp salt
1 tsp cinnamon
1 cup water
2 TB unsweetened applesauce
2 large, very ripe bananas, finely chopped
1 cup whole wheat flour
1 tsp baking powder
In a medium bowl, combine sugar, molasses, salt, cinnamon, egg, water, applesauce & bananas, whisking until pretty smooth (bananas will be chunky).
Add flour and baking powder and mix in gently until just combined (stirring too much will make pancakes tough).
Heat a large pan or griddle to med-high heat and grease with non-stick cooking spray or a small amount of butter or oil.
Using a 1/4 cup measurement, pour batter onto hot pan. Cook 2-3 min. or until pancakes are no longer glossy on top and bottom is golden brown. Flip and cook another 1-2 min. Keep warm while repeating with remaining batter.
Serve with butter, syrup, peanut butter, additional fresh bananas or other toppings of your choice!