Ingredients:

• 2 ripe bananas
• 4 eggs (or 6 egg whites)
• 2 tablespoons of peanut butter (or almond butter)
• dash of vanilla
• dash of cinnamon
• 1/4 cup of uncooked oatmeal
• Optional – coconut oil to grease the griddle or frying pan. 

Add all ingredients in a blender and blend (see pretty simple huh).

I then poured about 1/2 cup of the mixture into a hot frying pan. The batter was pretty liquidy but I kept the faith and let it brown on one side.

So pretty!! Side note, I would be lying if I didn’t totally play up an elaborate ”cooking show” as I whipped up a batch of these delicious pancakes.

As you can see, my 1/2 cup serving got larger and larger but don’t worry, we had no problem gobbling these babies up.

The verdict: these were a hit. I will admit the texture was a little different and it took my mind a second to adapt as I tasted the banana and peanut butter in a pancake (seriously folks I am pretty plain jane when it comes to food). After I got past that, I could stop myself from gobbling bite after bit…portion control went out the window this round.

I found this recipe on One Fit Window. If you’ve never heard of this blog you should definitely check it out. Her story is inspirational, her pictures are amazing, and her zest for living a healthy lifestyle is beyond contagious.

Try it out and let me know if you are a fan or not. I would be interested in hearing your take on this recipe along with any tweaks you try.

I woke up yesterday morning craving peanut butter and bananas. I decided to try something new and make some peanut butter banana pancakes. They came out amazing…this will definitely be a weekend regular in our house! The best part is, they have very little sugar in them, and yet are sweet enough to eat even without any syrup on top. I am allergic to eggs, so I use egg replacer, but feel free to use an egg if you would like.

Ingredients:

1 cup flour2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 tablespoon sugar
1 egg replacer
2 tablespoons coconut oil
1 cup milk
1 slightly overripe banana
1 ripe banana

1. In large mixing bowl, mix together the flour, baking powder, and salt.

2. In another mixing bowl (or bowl of your stand mixer), add together peanut butter, sugar, egg replacer, and coconut oil. Mix until creamy and well blended.

3.  Add in milk to peanut butter blend and mix until blended.

4. Slowly add in dry mix, a little bit at a time, while mixing until free of lumps.

5.  Slice up overripe banana and mix in until well blended.

6. Slice up ripe banana and gently stir into batter, leaving the chunks of banana intact.

7. Spread batter on a lightly oiled nonstick pan and cook on medium-low heat until cooked through to the middle.

That’s it! I added a tiny bit of butter to mine once they were finished cooking, but they are good even with nothing on them.

What’s better than peanut butter and bananas? How about peanut butter and bananas in pancakes! This is a super easy recipe (originally found here). My next try with this recipe will be replacing half the peanut butter with Nutella. Now that would be a perfect pancake.

Ingredients:      

1 cup all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon brown sugar

1/4 teaspoon salt

1/4 cup creamy peanut butter

1 1/2 cups milk

1/4 teaspoon vanilla extract

1 small banana, peeled and chopped

Directions:

Mix flour, baking powder, brown sugar, and salt in a bowl. Mix in the peanut  butter, then add the milk and vanilla. Blend well. Stir in banana pieces.

Coat skillet with cooking spray. Cook pancakes over medium heat on skillet.

Enjoy!

Sarah

p.s. Freeze extra pancakes for later!

Enjoying his pancake with peanut butter and blueberry honey on top, along with some banana on the side (he didn’t want his sliced on top) this morning!

Happy Friday! I’m SO glad it’s Friday because it has been a long week. But, at the same time, I still have lots to do before I can embrace the weekend and relax. Tomorrow is Keenan’s birthday party, so we are heading to my parents after he wakes up from his nap this afternoon, to get things set-up and start prepping some of the food. Keenan’s birthday menu includes: guacamole, salsa and chips for appetizers, grilled chicken, Artichoke Torta, grilled peach salad, fruit and bread (fresh ciabatta from a local bakery). For dessert, we are having the “Pig-out Carrot Cake” and peanut butter ice cream (so the kids can have ice cream cones, Keenan’s favorite!) I’m also making Kettle Corn to put in small bags to give away as party favors, another one of Keenan’s favorite foods. Tomorrow should be fun! I’ll be sure to take lots of pictures and share the recipes soon!

Since we are leaving for my parent’s house this afternoon, we headed to CrossFit this morning. Since Keenan slept in until 8:00 this morning (whoohoo!!), we had a very quick breakfast of leftover peanut butter banana pancakes from last Saturday, toasted with some peanut butter, honey and banana slices on top (Keenan’s request from yesterday). You are probably wondering how we kept pancakes fresh from a week ago. When we make pancakes, we usually make a large batch, so we can freeze the rest and use for quick breakfasts. All you need to do is pop the frozen pancake in the toaster to defrost and toast. Toasted pancakes are the best!

Today’s workout was BRUTAL, to say the least! It was a partner WOD with a 30 minute time cap, completing 3 rounds for time of: 800 meter run, 45 squat cleans (women weight: 65 lbs) and 45 burpees. My partner was awesome! We both pushed each other to get the work done and it was great, because we were pretty much at the same level. Unfortunately, we weren’t able to complete the WOD within the time cap. We finished at 31 squat cleans of our third round. I pushed myself to run faster today (working on my weakness!) and boy did I feel it! I felt like I was going to puke in my last 400 meters. Anyhow, it was a good workout to end the week, especially with all of the yummy food we are going to be eating this weekend!

After CrossFit, we got some last minute groceries for tomorrow, headed home and had lunch. I made Keenan a chicken and cheese sandwich with torta, strawberries and a glass of milk. Since I didn’t have my “usual” breakfast this morning, I had it for lunch (Fage 0% Greek yogurt with flax seed, chia seeds, Kashi Go Lean Crunch Cereal and strawberries), along with a delicious iced coffee that my husband made! He tried something different: he made a coffee concentrate (that he chilled overnight) and added milk and Xyllitol (for sweetness) to it! It was like drinking coffee milk; it was SOOOOO good!

A quick picture of my favorite little guy and me after lunch (my post-workout sweaty self!).

Oh, about potty training: Keenan continued to go on the potty this morning and before his nap. We’ll see if this is the real thing and he is on the road to not wearing diapers in the near future. We have been working on “potty training” for a few months now, having him get used to the potty and the whole concept, but he hasn’t shown much interest. When we first brought the potty home, he was excited to sit on it and he actually went on the potty for a couple of weeks. After those first two weeks, he wasn’t interested anymore. I’ve heard and read that boys take longer to potty train than girls, but this sure seems to be a LONG process! I don’t want to force him; I want him to go on the potty when he is ready, but I feel we haven’t made much progress. I read about the method of staying home for 3-4 days, keeping your child naked (or at least without a diaper and pants) and having the potty near at all times. When your child starts to go, they will notice it and can sit on the potty. Sure, you will probably have lots of accidents the first day, but supposedly, each day gets better until they learn to recognize when they need to go to the bathroom. I’m tempted to try it, but I’m still a little hesitant. So far, I’ve made “going on the potty” a part of Keenan’s routine, sitting on it 2 hours after he wakes up in the morning, when we get home from being out and about, before nap time, after his nap and before his bath. But, I’m not sure our “routine” is enough for him to learn when he needs to go. For all of you moms out there who have done the whole potty training thing with your children, do you have any tips, suggestions, and/or advice? Any ideas are gladly welcomed!

Well, Keenan is waking-up, so it is time to pack the car and head out! Have a good weekend!

Keenan ready to eat his peanut butter banana pancake (making his “usual” funny face)!

Where did the weekend go? Since we had so many things to do, it really didn’t feel like a weekend. Aside from our “at home date night” on Friday night (which, by the way, my husbands Asian dish was delish!) and making peanut butter banana pancakes (my husband threw them together with whole wheat flour, flax seed, eggs, milk, applesauce, baking powder, chunky peanut butter and banana) yesterday morning, it really didn’t seem like much of a weekend. We were constantly on the go! Yesterday, I got my hair trimmed (I’m trying to grow it out) at a new salon. The person who has been cutting my hair for the past 4 years has not been listening to me lately, chopping my hair and giving me very short layers, so I decided to take the plunge and find a new hair stylist. It feels weird that I went to a new stylist yesterday, almost like I am cheating on my old hair stylist, but it is for the better! I was very pleased with the woman who cut my hair yesterday, so I think I will schedule another appointment with her in a couple of months. It’s funny how “we” women feel about changing hair stylists! Men don’t seem to have a problem of going to different people to cut their hair (at least my husband doesn’t!).

In addition to getting my hair cut, I ran errands and got groceries before we went to a wedding (a family friend of my husband’s) last night. It was the first wedding that we brought Keenan to. He had a great time, dancing up a storm with all of the little girls (especially one who was about his age). Keenan was so excited to dance that during the speeches, Keenan kept saying, “All done, dancey-dance time!” We put gel in Keenan’s hair for the fist time and gosh, he sure looked like a little boy! I kept looking at him and thinking, “Where did my baby go?” Anyhow, we all had a wonderful time at the wedding, last night. The three of us danced until pretty much the end (until Keenan dropped). As soon as we got into the car, Keenan immediately fell asleep, and for the second time EVER, we transferred him to his crib without him waking up! He was SO tired!

Our little GQ model!

Stealing a kiss!

Showing his dance moves!

Keenan’s “almost” first kiss!

The end of the night…Keenan was SO tired!

We all slept in this morning (Keenan didn’t wake-up until 9:30 a.m.!), so as soon as we got up, we headed out the door to get some errands done for Keenan’s birthday! He turns 2 tomorrow–can you believe it? We went to IKEA to get a small table (to add to his little play area for coloring and playing with Play Doh), Target and Costco (to stock up on food for his birthday party next weekend). Once we got home, I made my Grandma Rose’s special Artichoke Torta and Peanut-Butter Swirl Brownies (recipes to come later) for tomorrow. We are taking Keenan to Sacramento’s Railroad Museum in the morning, and having a picnic with some of his favorite foods, afterwards. My parents are coming up to join us, so it should be fun!

Having fun at IKEA!

Well, it’s time for my husband and I to FINALLY eat dinner (a grilled peach salad), finish assembling Keenan’s little table, re-organizing his toys to make the table fit in his little play area and wrapping his gifts! Have a good night!

Trader Joe’s Valencia Creamy Salted Peanut Butter with Sea Salt

Peanut Butter Banana Pancakes Recipe

Start with your favorite pancake mix. I prefer whole grain or buckwheat. Don’t judge. There will be more on this topic soon when I deploy my emergency pancake rescue team. Make according to the mix, but go light on the oil. Add 1-2 thoroughly mashed, completely overripe bananas. We’re talking blackening ones. Mash mash mash. Add the bananas and a spot of dark brown sugar to the mix. Make silver dollar size pancakes.

One Very Large Banana Pancake!

And if you’re me, make the last one a gigantor pancake, for no reason other than you want to sit down and eat and it’s what you’ve always done.

Melt a few tablespoons of peanut butter in the microwave, just takes a few seconds. Apply as a drizzle or light spread to pancakes, top with maple syrup, serve with bacon (or facon, the salt is what’s important here).

Sing Love Me Tender at the top of your lungs and thank me later.

What do you like to add to your pancakes? Post a comment below, I’m listening. Better still, Tweet me a video of you covering Elvis. Special thanks to the Juniors for helping invent and consume these. You are the bestest.

Send your good ideas, your challenges, and your kind regards to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Sunday Sunday Sunday, will be late. I’ll be in the air, but you’ll get Weekly Menus later in the day.

Yee Haw!

Now for the revival: Peanut Butter Banana Hotcakes

These bad boys are vegan and gluten free. Forget the Bisquick. These even beat any gluten free or vegan pancake mix. Trust me.

You’ll need:

• 2 c rice flour
• 4 t baking powder
• 1 t salt
• 1 T honey
• 2 c coconut milk (or your favorite milk)
• 1 T coconut oil (olive oil or even canola would do)
• 1 ½ T ground flaxseed (sort of a heaping tablespoon)
• 2 T water
• 2 Bananas chopped

In a bowl mix together the water and flaxseed. Let it set while you mix the other ingredients. In a medium bowl: mix the rice flour, baking powder and salt. Then add the honey and coconut oil and stir a little.  Whisk in the coconut milk and then add the flax mixture. Allow the batter to rest for at least 5 minutes, if not longer. Just before cooking, fold in the chopped bananas. I like them chopped about like this: Heat griddle to medium and cook hotcakes until golden on both sides.

Topping:

• ½ c Peanut butter (for allergies, substitute your favorite nut butter)
• 3 T honey
• ¼ c oil (I used Udo oil, but coconut would be fantastic)
• 1 banana sliced

Heat together the peanut butter and honey just until softened and then add the oil, stir until smooth. Layer sliced bananas between the cakes and top with topping. Serve warm, but they also make good leftovers.

Hotcake heaven! Please, someone let me know if I’m not right?

And when it comes to food, I’ll take rich over airy any day. Gelato instead of soft-serve. Truffles rather than meringue. I like my cakes good and dense, my brownies rich. You get the idea.

The same goes for my breakfast.

So consider yourself fully warned, prepped, apprised — The pancakes that follow are of the hearty variety. I created them for the Energy Food Challenge over at Hopie’s Kitchen. Her mom is taking part in a 109-mile bike ride, and because she’s doing it somewhat close to where I live, I almost feel personally responsible that she get the nutrients and calories she needs for the journey.

I happen to keep company with bikers and runners, and the energy foods they swear by are bananas and peanut butter toast. As I’m personally afflicted with a compulsion to hike at 5:30 a.m. three days a week and engage in kickbox and cycle classes at the gym, I’m also acquainted with the importance of food as fuel.

Hence, these power pancakes, full of whole grains (for fiber), peanut butter (for protein) and even bananas (for sweetness and staying power). And while they won’t score high on the fluff factor, they are nevertheless satisfying without being heavy. In fact, these babies have supplanted my daily oatmeal and fueled my workouts for three days running. Enjoy the ride, Hopie’s mom!

Power Pancakes with Peanut Butter & Bananas

I grew up spreading peanut butter on pancakes. These pancakes make good travelers because I’ve put the the peanut butter in the batter. And the bananas and brown sugar mean they don’t need much in the way of sweet embellishment, so they’re a great anytime snack grab.

2 C milk

1/2 C plain yogurt

1/2 C quick-cooking oats

1/2 C hot cereal grains (such as Bob’s Red Mill Whole Grain High Fiber Hot Cereal)

1 tsp vanilla

1/2 C natural peanut butter, well-stirred

2 large eggs, lightly beaten

2 1/4 C white whole-wheat flour

4 tbsp brown sugar

1 tsp baking soda

1 tsp salt

2 large bananas

Combine milk, yogurt, oats, cereal and vanilla in a small bowl with a whisk. Let stand 10 minutes. Whisk in peanut butter and eggs. Combine dry ingredients in a large bowl. Add oat and peanut butter mixture to dry ingredients and stir just until combined. Mixture will be thick.

Cut bananas into quarter-inch-thick horizontal slices. Pour 1/3 cup batter onto skillet heated to medium-high (don’t forget butter or cooking spray, as necessary). Press banana slices into uncooked tops of pancakes. When tops are starting to puff up and tiny bubbles begin to form, flip pancakes, cooking opposite side until golden. Repeat with remaining batter and bananas.

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