Sweet mornings: Don’t settle for boring with these banana bread pancakes, breakfast cookies
Mornings can be hectic, but that doesn’t mean you have to settle for a boring breakfast. Whether you’re looking for a grab-and-go option or a cozy weekend treat, I’ve got you covered.
This week, I’m sharing two of my favorite morning delights — light and crispy breakfast cookies and fluffy banana bread pancakes. These recipes are simple, satisfying, and perfect for making your mornings a little more special.
Breakfast cookies are an easy meal prep option or if you’re someone who likes something light in the morning. These pair perfectly with a cup of coffee and store well throughout the week to keep on hand.
Banana bread is a favorite for good reason, but in pancake form you get the best of both worlds! These are super fluffy and also a great meal prep option. Have as many as you like, and pair with a protein like turkey bacon or chicken sausage links for a sweet and savory breakfast.
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
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Breakfast Cookies
1 banana, ripe
2 large eggs
¼ cup peanut butter
2 cups quick oats
¼ cup walnuts, chopped
½ cup flour
2 tablespoons Splenda brown sugar
½ cup Splenda no-calorie sweetener
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 tablespoon chia seeds
Preheat oven to 350°F and line or grease a baking sheet.
Mash the banana in a large bowl. Whisk in eggs and peanut butter.
In a separate bowl, mix oats, walnuts, flour, Splenda brown sugar, Splenda sweetener, baking soda, baking powder, cinnamon, salt and chia seeds.
Gradually add dry ingredients to wet, stirring until a thick batter forms.
Scoop dough onto the baking sheet, spacing 2 inches apart. Flatten slightly, as cookies won’t spread much.
Bake for 12-15 minutes until edges are golden and firm.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 5 days or freeze for longer.
Makes 11 cookies.
— Biz Velatini
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Banana Bread Pancakes
¾ cup flour
2 teaspoons baking powder
1 pinch of salt
½ teaspoon ground cinnamon
¼ cup walnuts
2 large eggs
½ cup nonfat Greek yogurt
1 medium banana, ripe
In a large bowl, mix the flour, baking powder, salt, cinnamon and walnuts together.
In a separate bowl, mix the eggs, yogurt and banana and mash until combined.
Add the wet batter to the dry batter.
Let the batter sit a minimum of 30 minutes.
Using a ⅓ measuring cup per pancake, pour the batter onto a preheated griddle or pan and cook over medium low heat for about 2 minutes a side, or until golden brown.
Makes six pancakes.
— Biz Velatini