I think its the time of year that has me reminiscing about my favorite childhood foods and festivities.
Baking pumpkin pies on Thanksgiving day.
Making gingerbread cookie ornaments to hang on the tree.
Wondering why green bean casserole is a thing.
Its amazing how many holiday traditions involve food. I have many memories of waking up early to find the house smelling delightfully of my mom’s cooking. That’s one way to get me up and out of bed…breakfast! Do you have any tastes, sights, or smells that elicit holiday memories?
As a kid, pancakes were more of a special occasion or weekend breakfast in our house. If mom was feeling fancy, my brother and I got Mickey & Minnie mouse pancakes with ears sprinkled with chocolate chips. Actually, they may have been bears. Either way, they felt special and tasted a lot better than Raisin Bran.
There’s a lot to love about pancakes…except my ability to eat a whole stack, crash after the sugar rush, and be hungry an hour later. There’s very little nutritional value found in traditional flapjacks. But ah, protein pancakes. The solution to all my problems. By reducing the carb content and increasing protein and healthy fats, these ‘cakes are more nutritionally balanced and will leave you feeling satisfied any day of the year.
Protein Pancakes (Grain-Free, Dairy free)
Recipe yields ~ 8 pancakes
- 3 eggs
- 1 medium banana
- 1/3 cup nut butter (I like crunchy almond)
- 1/4 cup canned pumpkin
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Butter, oil, or cooking spray
- Maple syrup for topping (I like TJ’s agave maple syrup)
- Heat skillet over medium-low heat.
- Combine eggs through cinnamon in a blender.
- Melt butter or oil onto skillet. Make cakes using 1/4 cup of batter at a time. Cook until browned on each side.
- Top with syrup or toppings of choice. Enjoy!
Nutrition info (per 2 pancakes w/ 1 tbsp syrup): 176 calories, 10g fat, 16g carb, 6g protein