Soo I got home from work this week to see a big box sitting outside my door and my first thought was, “OH BOY my new fruit basket has arrived!!!” This thought was immediately followed by relief that no one can hear what I’m thinking and wondering if anyone else gets that excited over new kitchen storage ware (embarrassing). BUT now the abundance of bananas that usually chill in a messy pile on my countertop, get to hang on display and look pretty in my kitchen. Traci and I probably buy about 8-10 bananas every week, which seems excessive, but, really, can you think of a more versatile and portable food?? They’re so easy to grab and go, plus they can be made into banana muffins, banana pancakes, banana bread, banana pudding, baked bananas with honey and cinnamon, chocolate covered bananas; They can be eaten with cereal, oatmeal, yogurt, are the perfect addition to smoothies; You can make ICE CREAM out of them, eat them as a pre workout snack with a scoop of almond butter (my go-to most mornings) and they’re even delicious plain. Yep..I guess you could say that I like bananas a normal amount that is neither excessive nor over-the-top. 😉
My absolute faaaavorite way to eat bananas though, is definitely in a pancake. As the end of the week draws near and I notice the bananas turning spotty brown, I start thinking about what I want to do with them over the weekend. I think that “something” has been these pancakes for the last 6 of 8 weekends.
Banana pancakes are pretty much as good as breakfast gets, in my opinion. Banana and chocolate chip of course.
Recipe can be found here: Cookie and Kate: Banana Oat Pancakes
I chopped up a dark chocolate bar and stirred the pieces in just before pouring the batter onto the griddle. I like to top my pancakes with shredded coconut flakes, pecans, banana slices, maple syrup and a little bit of pumpkin pie spice. Seriously, go big or go home when it comes to toppings.