Breezy Bakes: Banana {health}Nut Pancakes

Mornings...what can I say? Mornings are tough for anyone I think. I don't care who out there claims to be a morning person, the moment you "wake up" whether it's to an alarm, a kid bounding into your bed or even just the sun peeking through your window...whose first thought isn't a swear word?! Haha! Seriously, on the record here, that is how I wake up every morning, and I'm one of those who claims to be a morning person. I just can't help it. It's probably more so the thought of everything I have to get done that day, rather than just the waking up part, but nonetheless the inner conversation going on in my head at 6:30 am is not "G" rated.

That being said, the last thing I want to do is cook breakfast. Poor Braelyn asks me all the time to make pancakes, but I just don't have it in me. Plus, I'm hungry the second I wake up. All I want is my bowl of plain shredded wheat cereal, soaked in ice cold milk with sliced bananas on top. Call me crazy, but it's one of my favorite things to eat.

Occasionally on weekends I will muster up the energy to make a nice breakfast, and this morning was one of those special times. Because breakfast is the most important meal of the day I like to make sure that our breakfasts are hearty, healthy and of course delicious. In fact, I have a sugar rule for breakfast since most people tend to pack their morning meals full of sugar. I won't buy any cereal unless there are 9 grams or less of sugar per serving, and that is even pushing it. That's why I love making these Banana {health}Nut Pancakes. These pancakes are made with 100% whole wheat and contain no sugar or oil. Plus they are made with skim milk. The bananas give them the mild sweetness they need and the peanut butter provides a protein punch. This breakfast will stay with you and your sweet kiddos until you can really wake up!

Banana {health}Nut Pancakes

Ingredients:

1 medium ripe banana, mashed (about 1/2 cup)

3 eggs, well beaten

1 cup skim milk

1 1/4 cup whole wheat flour

3 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons peanut butter (I like crunchy for the extra texture, but can use creamy)

Directions:

1. Begin heating skillet on medium low heat.

2. In a large mixing bowl, beat by hand the mashed banana, eggs and milk. In a smaller separate bowl, mix together dry ingredients. Pour dry mixture into wet and mix with a spoon until incorporated. Add in peanut butter and mix until well combined.

3. Spray skillet with cooking spray to avoid sticking and pour about 1/4 cup batter for each pancake. Cook for about 3 minutes until you begin to see batter bubble from the top. Flip each pancake and cook 45 seconds to one minute more. Remove pancakes.