Wednesday, October 29, 2014


Today was just one of those days, where no matter what I tried this morning I could not for the life of me get out of bed. I woke up to the sound of raindrops outside and instantly knew my inner lazy girl would take over and the idea of going for a run in the park would quickly vanish. Feeling a little bit of guilt for not being as active as I'd hoped, yet the desire to treat myself to something tasty and comforting I whipped up a guilt free breakfast of low carb / gluten free peanut butter and jelly pancakes.

These pancakes are insanely simple & easy to whip up. To make a short stack that serves one you'll need:

- 1 ripe banana
- 1 egg
- 1 large spoonful of creamy peanut butter
- a dash of cinnamon
- a splash of vanilla extract
- 1 heaping spoonful ground flaxseed (optional)
- handful of frozen mixed berries
- 1 tablespoon sugar
- 1/2 tablespoon lemon juice

Warm up a pan over medium heat on the stove and mash up the banana, egg, cinnamon, peanut butter, vanilla, and flaxseed; it'll end up having a look / consistency close to oatmeal.

When everything is fully incorporated add some of the 'pancake' batter to the pan and let it cook until the uncooked side starts to bubble.

Then carefully flip it over and let the bottom crisp up for a couple more minutes. While the pancakes are cooking make the 'jelly' topping. Combine the frozen berries, sugar, and lemon juice in a bowl then pop it in the microwave for a minute or two until the berries are soft enough to pierce with a fork. Once the pancakes have been cooked for a few minutes on each side and have a nice golden brown coloring plate them and drizzle on the berry mixture.

Pour yourself some coffee.

Then dig in.

And enjoy!

These pancakes wont have exactly the same consistency as regular pancakes, as they'll be a bit more moist. But at least you wont feel as guilty being stuffed full of carbs!

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