Today is another guest post, this time from Claire of The Realistic Nutritionist. I love Claire’s blog and have been following for a long time. We don’t necessarily do “healthy” the same way, as Claire tends towards low fat recipes, whilst I go low carb. But our approach to “healthy” is similar…food is something to be enjoyed and celebrated, as much as it is something to nurture our bodies. I love the name of her blog because it evokes the idea that we need to be realistic in our expectations for ourselves. We can strive to always be nutritious, but we may not always succeed and we need to forgive ourselves that. And small indulgences keep us happy and more likely to stay the course. So please welcome Claire, The Realistic Nutritionist, and her gorgeous Whole Wheat Banana Pancakes! My kids are going to looooooooove these.
One of the reasons I love this blog is because Carolyn has the same views on healthy eating as I do. She loves good food and loves to indulge, but also wants to live a healthy lifestyle! Which, as a budding nutritionist as well as a chef-to-be, is something I struggle with on a daily basis! So, when she asked me to guest post, I immediately started thinking of delicious recipes I could make that are also light, low-fat and guilt-free. So, this is where these tasty whole wheat banana pancakes for two came in.
These perfect pancakes taste just like the ones my dad used to make, but with a much healthier spin. Made with whole wheat flour and some brown sugar, you can enjoy these without any guilt. Plus, this recipe is perfectly portioned for just two people, which is great for a newlywed like me!
Recipe adapted from Chocolate and Carrots.
- 1 cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 egg
- pinch of salt
- 1 1/2 cup skim milk
- 1 large very ripe banana
- 1/2 tablespoon of butter
- Mash the banana and place in a small bowl.
- Sift the flour, pumpkin pie spice, brown sugar and baking powder together in a large mixing bowl.
- In another bowl, whisk the egg and milk together. Slowly mix the wet ingredients into the dry ingredients, mixing well. Fold in the mashed bananas.
- In a nonstick pan, heat the butter over medium high heat. Measure out about 1/4 cup of batter and pour into the hold pan. Once the batter starts to bubble, flip with a nonstick spatula and cook until pancakes are golden brown.
- Serve with fresh maple syrup and enjoy!
