3 Ingredient Peanut Butter Banana Pancakes

Three ingredient pancakes.



It can’t get any easier than this.

This Three Ingredient Peanut Butter Banana Pancakes recipe is simple to make and deliver a punch of protein, and are a great alternative to regular pancakes.

3 Ingredient Peanut Butter Banana Pancakes copy

There are so many health benefits in this breakfast. One banana and two eggs will knock up a brilliant breakfast for one person – and one that’s full of vitamin b6 – which is normally found in fish and meat. It helps to stop skin rashes, fatigue, and mood swings and is used with over 100 different enzymes in the body.

They’re also full of manganese which is used for bone production, skin integrity and for blood sugar control. It also protects against free radicals and skin issues, and can even alleviate asthma.

3 Ingredient Peanut Butter Banana Pancakes

What You'll Need

2 yellow bananas or heading to ripe
1 egg, beaten lightly or Flaxegg*
1 hugely heaping tablespoon of organic natural peanut butter

Toppings: strawberries and raspberries

What You'll Need To Know

Mash your bananas well in a medium bowl. you can leave a few little lumps.

Heat some vegetable oil on your non-stick griddle on medium heat

Mix your peanut butter in with the banana and then add the beaten egg and stir that in well.

Drop batter onto the griddle, again 3" diameter cakes work best.

When the underside is medium brown, flip them and cook the other side.

Serve with Berries and you can call it a PBJ!

* Flaxegg is 1 tbsp flaxeeds + 2 tbsp warm water whisked together

Recipe makes 2-3 smallish pancakes.

Blueberry-Pecan Pie Oats


Making breakfast can be very time-consuming and if you're like me, you never know what to make.

I love oats. They are the perfect way to save time and fill your belly with delicious and healthy grains. Since oats are a complex carb, they'll keep you full and satiated longer without spiking your blood sugar levels.

This bowl of oats taste kind of like a blueberry pecan pie, but much much healthier! In this satisfying, on-the-go oats recipe, lightly spiced, crunchy pecans and sweet berries make this the perfect healthy breakfast. Short on time in the morning? Try this oats variation.

bowl of oats 1
bowl of oats 1

What You’ll Need

40g Oat bran
1 tablespoon chia seeds
2 tablespoons hemp seeds
25g blueberries
1/4 cup pecans
cinnamon, to taste
stevia, to taste

What You’ll Need To Know

To make this breakfast bowl, add oats, chia seeds, hemp seeds to the bowl. Stir in one cup boiled water until thickened. Top with pecans, blueberries, and cinnamon.

Quinoa Avocado Coconut Bowl


Let's talk quinoa.

Lately, I've been enjoying using this ancient grain as part of my breakfast. It's an excellent, protein-rich grain to start your mornings. Combining the protein power of quinoa with the protein power of Greek or Icelandic yogurt makes this healthy treat more filling. And, if you're an early riser that hits the gym for a grueling workout, this is one bowl that will keep you fueled.

To be very honest with you, when I was creating this recipe, I had no idea how these flavor combinations were going to turn out. Quinoa.. Yum! Avocado.. Yum! Coconut.. Yum! But all together? Luckily, it turned out to be a winning combo.

This Quinoa Avocado Coconut Bowl is happiness in a bowl with all sorts of yummy things. It's really easy to make, especially if you cook the dry quinoa the night before.

Coconut Quinoa Avocado Bowl 1
Coconut Quinoa Avocado Bowl 1

What You'll Need

1/2 cup dry quinoa, rinsed
¾ cup and ¼ cup unsweetened almond milk, divided
5.3 oz vanilla yogurt (I used Siggi’s Icelandic but you can also use Greek yogurt)
1 medium banana
1/2 small avocado
1 tablespoon honey
1/4 cup raw cashews
dash of pink himalayan salt
Toppings: unsweetened coconut flakes and chopped pistachios

What You'll Need To Know

Cook quinoa according to package direction using almond milk (3/4 cup).

In a high-speed blender add: banana, avocado, honey, raw cashews, salt and 1/4 cup almond milk and blend together.

In a bowl or deep glass, add a layer quinoa, followed by a layer of yogurt, and a layer of banana-avocado mix.

You’ll want to split the quinoa into two bowls (I used stemless wine glasses), then divide the banana avocado mix between the two.

Divide the yogurt and top off the bowl, then add the coconut flakes, and chopped pistachios. This recipe makes 2 servings.