Breakfast is my favorite meal of the day.

But honestly, my breakfast has a tendency to get pretty boring.

If you’re like me, you’re rushing to get out the door in the morning and don’t give breakfast much attention. So usually (namely Monday through Friday), my breakfast consists of a couple soft-boiled eggs and whatever veggie I happen to have in the fridge.

But this makes those days when I have more time to devote to breakfast (namely Saturday and Sunday) that much more special.

And nothing says “special breakfast” like pancakes.

These homemade and healthy banana pancakes are a breeze to whip up and so scrumptious.

I’d seen this recipe floating around the internet for awhile but had never given it a try myself until recently.

And my life is now forever changed.

So I wanted to share it here in case there’s anyone else who’s been thinking “meh” about making these pancakes and needs a little push.

Now while these do not taste quite like classic pancakes (the best way I can describe them is that they taste like the dense, moist insides of french toast) they are a simple and healthier alternative to classic pancakes.

Ingredients:

• 1 large ripe banana
• 2 eggs
• 1 teaspoon vanilla extract (optional but recommended if you have it on hand)

Makes 1-2 servings (1 for adults, 2 for kids).

Directions:

Mash the banana until it’s practically smooth but with a few lumpy. Add the eggs and vanilla extract, and beat everything together until you have a fairly consistent batter with a little chunkiness to it.

Cook the pancakes on a frying pan at low-medium heat with some coconut oil or butter as you typically would with any regular ol’ pancakes.

NOTE: Since the batter is a bit thin, it’s best to make smaller pancakes with this recipe — 4 inches in diameter seems to be my sweet spot (any bigger and flipping them gets difficult).

Last but not least, enjoy!

This recipe would be great with some extra add-ins like crushed pecans or walnuts, berries, or chocolate chips (I love this allergen-free brand).

And of course, be sure to use pure maple syrup if any! Not some GMO corn syrup garbage with maple favoring (I beg of you!).