There’s nothing like a pending tropical vacation to get you motivated to drop some L-B’s. With a trip to Hawaii only 3 weeks away, I really buckled down this past week and have been very happy with the results so far! I’ve been exercising and eating healthy as long as I can remember- even when my mom was pregnant with me, she craved nothing but fish, dates, and milk (not all in one meal I hope!). Even though I’m in the habit of eating whole, natural meals replete with fruits and vegetables, I wasn’t reaching my goals because my calorie consumption was out of control.
With the help of some prep work, meal planning, portion control, and lots of support from some amazing friends I’ve dropped about 6 pounds and I feel amazing!
I don’t mind repeating meals during the week because I’m always preoccupied with work anyway. However, I definitely love having a special breakfast on a Saturday morning. This morning I decided to take my weekday banana, oatmeal, and egg breakfast and turn it into some yummy pancakes.
This simple recipe consists of only 3 nutritious ingredients:
1/4 Cup rolled oats
During the week I would eat these components separately, but today I decided to mix them all together, add a splash of vanilla extract and cinnamon and indulge a little!
Step 1: place the uncooked oats in a blender (I love using my magic bullet for this task and many others!) – pulse the oats until they become fine and flour-like
Step 2: break up 1 banana and 1 egg – add these to the oat flour
Step 3: whiz everything together in the blender, at this point you can add a teaspoon of vanilla extract if you like
Heat a nonstick skillet over medium-high heat and spray with some olive oil spray. Cook the batter into pancakes (I like to make mini-cakes!), when the pancakes bubble on one side, flip the pancakes over and cook on the other side. You will cook the pancakes over medium heat for about 3-4 minutes on each side. Sprinkle the pancakes with some cinnamon and enjoy your healthy pancake splurge!