I am a MAJOR breakfast advocate.
If you’re my friend (or my mom!) and you’ve told me that you tend to skip breakfast, I have most likely given you a “YOU NEED TO EAT BREAKFAST” speech. They’re not kidding when they say it is the most important meal of the day, people. Besides, if you eat a healthy breakfast, you are more likely to start your day on a healthy track and less likely to binge on unhealthy junk for lunch and dinner. It’s science. It’s proven. Believe me.
People often ask me what I often eat for breakfast. The answer is: it changes. But whatever it is, I always make sure it has a big dose of protein and fiber / whole grains to get me going. My weekday morning routine is quite hectic – I like to get to the gym by 5:30AM so that I can be out the door for work by no later than 7:30AM. So weekday breakfasts are most often protein smoothies (my favorite recipe to come!) because I can make them at home in two minutes, but drink it in the car on my way to work:
If I have more time in the morning (i.e. the weekends) my go-to breakfast is making these protein pancakes. You may have seen various protein pancake recipes floating around the internet. Most often protein powder is in the mix, but the protein in these pancakes comes from eggs, egg whites, and rolled oats (Gluten-Free).
I love these pancakes so much that on the weekends I typically jump right out of bed just so I can make them immediately. I eat mine with Almond Butter on top for an added dose of protein and healthy fats. (Dear lord, I really eat a lot of nut butter, don’t I?)
As someone who must eat every 3 hours, I PROMISE you that these will keep you full for even longer than that.
I also love them so much that on certain weeknights when I don’t have time to make a “real” dinner I have breakfast for dinner and make these instead. It certainly pleases my taste buds!
1 whole egg*
2 egg whites
1 teaspoon vanilla extract
a few good shakes of cinnamon (about 1/2 teaspoon)
1/3 cup old fashioned rolled oats (quick cooking oats give a chewier consistency and steel cut won’t work here)
1/2 banana sliced into 1/8″ slices
1-2 Tablespoons Almond Butter for serving
Preheat a large non-stick skillet to medium heat. Spray with cooking spray.
In a small bowl whisk together the egg, egg whites, vanilla and cinnamon. Add the oats and banana slices and stir well to combine. The mixture’s consistency won’t look like it will form into pancakes, but I promise it will!
Pour the mixture onto the skillet to form two separate pancakes. Cook the pancakes for 2-3 minutes on one side and then flip and cook for an additional 1-2 minutes. Remove from the pan and serve with Almond Butter.
*Alternatively you can sub the 1 egg for 2 egg whites (making it 4 egg whites total)