Tag Archives: Bananas

Breakfast

Healthier Challah French Toast with Caramelized Bananas

I am a self-proclaimed carboholic, mainly due to my love of bread. As you guys should know by now, my healthy outlook is all about balance, and so even though I eat bread on a regular basis, I only eat healthy, whole-grain varieties.  Challah is my favorite bread of all time. When made correctly, challah is fluffy, light, and slightly sweet. In recent years, I’ve seen some grocery stores and bakeries start to sell whole wheat challah, and that’s exactly what I used in this Challah French Toast recipe.

Day-old bread is always best for challah french toast because it does a better job of soaking up the egg and milk mixture that you dip the slices in before cooking. Whole wheat challah and unrefined coconut sugar make this typically indulgent breakfast treat a little bit healthier than the traditional version.

The caramelized bananas add a key element of natural sweetness, so don’t skip this step!

Challah French Toast with Caramelized Bananas! Such a delicious weekend brunch recipe! ll www.littlechefbigappetite.com

I’m sharing the full recipe for this Challah French Toast over on The Nosher today, so head over to their site to see it!

Challah French Toast with Caramelized Bananas! Such a delicious weekend brunch recipe! ll www.littlechefbigappetite.com

Happy brunching!

 

Breakfast Gluten-Free Main Meal

My Favorite Protein Pancakes

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:

photo (14)

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).

Protein Pancakes Recipe

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?)

Protein Pancakes Recipe

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!

My Favorite Protein Pancakes
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 whole egg*
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • a few good shakes of cinnamon (about ½ teaspoon)
  • ⅓ cup old fashioned rolled oats (quick cooking oats give a chewier consistency and steel cut won't work here)
  • ½ banana sliced into ⅛" slices
  • 1-2 Tablespoons Almond Butter for serving
Instructions
  1. Preheat a large non-stick skillet to medium heat. Spray with cooking spray.
  2. 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!
  3. 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.
Notes
*Alternatively you can sub the 1 egg for 2 egg whites (making it 4 egg whites total)