I’ve never been a breakfast person.
That deep, dark secret of mine may sound strange coming from someone who spends as many waking hours as possible in the kitchen and has an entire site devoted to food, but it’s a fact.
I’m guilty. I confess. Breakfast just hasn’t ever been a big production in my house.
I didn’t grow up in a breakfast-y family. I mean, I ate breakfast. My mom stocked the kitchen with granola bars and Cinnamon Toast Crunch, my dad microwaved instant oatmeal, and as I got older and set my own alarm, I enjoyed many a chocolate chip cookie in the wee morning hours before anyone else was up. #ConfessionsOfAFirstborn
In my middle-school world, breakfast was equivalent to whatever sweets I could find in the house. Pop-Tarts, Oreos, apple crisp…or my personal favorite, puppy chow. My diabetes-inducing breakfasts were rarely intercepted because there was rarely anybody else in the kitchen to intercept. I was, after all, the big sister. The responsible one. The one who set an example. My parents were busy corralling my two younger brothers and coaxing them out of bed. Why would they have any reason to believe I’d eat anything other than a well-balanced meal?
Looking back, I realize my breakfast choices may not have been the best ones for my arteries, future metabolism or overall well-being, but that’s just how I rolled in the fifth grade. I didn’t have parents who flipped pancakes or fried bacon; so what? I was a mature almost-junior-higher. I could totally handle breakfast.
Piece of cake. Literally. ;)
A few years later and wiser, I try to make slightly smarter choices about the most important meal of the day. I try my best to keep the sugar levels at a minimum and to fill my plate with something that will keep me full until lunchtime. Easier said than done for a girl with a sweet tooth who grew up on cereal and cookies!
I have another confession to make: Before this week, I had never made pancakes. Ever.
Not even out of a box.
Are we still friends?
I know, I’m a total weirdo. But I’m telling you, pancakes just weren’t done in my house! On the rare occasions that my family would have breakfast, we’d either be at Perkins after church or my mom would make it for dinner. I guess it was enough of a challenge to get my bleary-eyed siblings and me ready for school on time that there was no time to think about pancakes.
My friends ate pancakes. My other family members ate pancakes. We just didn’t do pancakes.
We did turkey dinners, pot roasts, and homemade caramel rolls on special occasions. Just not pancakes.
But I always liked them!
Pancakes are so thick and fluffy and satisfying and customizable. I love how you can raid the pantry and throw almost anything into the batter. Kind of like brownies, only better, because they’re acceptable for breakfast.
This week I was determined to try my luck at pancakes–but not just any pancakes! I wanted mine to be as healthy as possible and still be something crave-worthy.
Done! I even surprised myself with these sweet stacks of fluffy goodness. They’ve got peanut butter, they’ve got bananas, they’ve got chocolate…and they’re made entirely with whole-wheat flour, without an ounce of added sugar.
You can pour your regular maple syrup over these pancakes, but I prefer to melt a little extra peanut butter and drizzle that on top. Sometimes I use both. But there’s so much going on in these flapjacks to begin with, which is exactly what I was aiming for! The chocolate chips add the most flavor, but the peanut butter drizzle takes these over the top.
If I can make pancakes at 26 and succeed on my first try, anybody can do this! So long, pancake-free life. I’ve crossed over to the pancake side of life. I guess you could say I’m becoming a “breakfast” person. :)
And P.S. My normal breakfast-eating coworkers were eying my leftover, reheated peanut buttery stack this morning, even in all its–let’s face it–second-day ugliness. They’re just that good.
Pancakes. The real way to do breakfast.
- 1 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
- 1 banana
- 1 egg
- 2 Tbsp. creamy peanut butter
- 1/2 tsp. vanilla extract
- 1 cup buttermilk OR 1 cup milk and 1 Tbsp. vinegar
- 1/2 cup miniature chocolate chips
- 1 banana, sliced
- 1/4 cup peanut butter, melted
- Preheat griddle to medium heat.
- In a small bowl, whisk flour, baking soda, cinnamon and salt together. Set aside.
- In a large bowl, combine banana, egg, peanut butter and vanilla. Add half of the flour mixture, then half of the buttermilk. Repeat with remaining flour and milk. Fold in chocolate chips.
- Pour batter onto griddle to make 6 round pancakes, cooking about 1 minute on each side.
- To serve, plate and top with sliced banana. Drizzle with melted peanut butter.