So if you’re like me, trying to walk the thin line between healthy eating and “oh holy hell I just ate a sleeve of oreos,” can be a really delicate thing to balance.  I have a terrible sweet tooth.  And salt tooth.  And savory tooth.  Oh who am I kidding?  Every tooth in my head craves delicious food 24 hours a day!  Luckily there is usually a healthy way to enjoy your favorite “bad” foods.  Today, I wanna get you all shook up for some AMAZING peanut butter banana pancakes (see what I did there? heh…heh.) 

Now before you stop reading at the word “banana,” let it be known that I am a person who HATES bananas.  I cannot choke them down unless they are covered in peanut butter.  And I am usually not a banana advocate, as they are not the healthiest fruit in the world.  But at the end of the day, a banana from a tree is always gonna be a healthier way to curb your cravings for sweets than a brownie.  And as it turns out, these little yellow buggers are really versatile and can be used to create all kinds of fun recipes. 

So back to the recipe!  These are absolutely delicious, simple to make and under 200 calories!  And if you don’t like pancakes, then there’s no hope for you and I suppose you should move on to the next article. 

To get started, get out a large skillet and spray it liberally with nonstick and let it begin heating over medium heat while you prepare your other ingredients.  You’re gonna want your pan to be hot when you pour on your batter but not so hot it will burn your cakes!

Next, gather all your ingredients.  You’re gonna need 1 banana, 1/4 cup egg whites, about 1/8 cup of oats, and a tablespoon of pb2 (chocolate or regular, your choice.)  You’ll also need a tablespoon or two of butter or margarine (i like blue bonnet light) and some syrup for toppings.  (I really love sugar free syrup in moderation as a treat.  I am aware of the cons of light and sugar-free options, please don’t feel the need to school me.)

Next combine all ingredients except the syrup and butter in a food processor or a bowl.  If you have a food processor, just blend until everything is combined.  If you don’t have one, you can certainly just smash everything until it’s the same consistency with a potato masher. 

Now you’re ready to make your cakes!!  This recipe should yield 2 good size cakes, or you can make them smaller and your stack taller by doing 4.  Pour half your batter into the middle of the hot skillet and let it cook up.  Your cake will be ready to flip when the edges are set and the middle doesn’t run when you tilt the pan.  Another good indication is when there are a lot of little bubbles all over the top. 

When it’s time to flip, do it quickly.  Honestly, it may take a few times to get the hang of it if you’re a pancake novice, but it really doesn’t matter how they look as long as they taste great, so don’t worry if they tear or something.

When your cake is done throughout, take it out and repeat the process with the remaining batter.  Top with your butter or margarine and choice of syrup and you’re all set! 

These can be delicious with your eggs at breakfast, or for a late night snack when you are craving something sweet.  I hope you enjoy this recipe as much as I do!