Mornings are not for everyone, and I will be honest that I too struggle to get out of bed, so making a big breakfast is not on the top of my to-do list. I do know that breakfast is important and based on WebMD, Breakfast kick-starts your metabolism, helping you burn calories throughout the day.
Having quick meals for breakfast will not only save you time in the morning it will also increase your focus at school or work. I can’t remember who or how I found this recipe but I make it all the time. It is definitely my go-to those “don’t want to get out of bed” mornings.
Pancakes. Not just your regular pancakes but banana egg pancakes. Two simple ingredients you would never think to combine but make the most delicious healthy and quick pancakes you could make.
Quick meals for breakfast, like these pancakes, will increase your metabolism and help you burn calories.
Eggs give you that protein you need to start your day and the banana is your quick serving of fruit that is packed full of healthy nutritionists such as potassium.
In fact, bananas are a great pre-workout snack because they are loaded with potassium that aids in maintaining nerve and muscle function during your workouts. Due to their high fiber content are also a great prebiotic. If you are not sure why that is important, prebiotics are types of fibers that stimulate the microorganisms in your digestive tract and are essential for fueling probiotics. Studies have shown that eating bananas, in particular, can increase the amount of good bacteria in your gut.
If you don’t have a food processor or blender, don’t worry. You can simply mash up the banana using a fork in a bowl and once nice and soft, add in your two eggs and blend it all together with your fork. Make sure to really mix your yolk and banana together to avoid pockets.
If you want to make a bigger serving, just double the two ingredients. This makes perfect quick meals for breakfast when camping, cottaging, or even when you have guests over.
2 Ingredients Vegetarian Banana Pancakes
- Food Processor (optional)
- Non-Stick Frying Pan
- 2 Eggs
- 1 Banana
- 1 tsp Vanilla Extract (optional)
- ⅛ tsp Baking Soda (optional)
- 1 tsp Butter
- If you have a food processor, add both eggs and the banana to it. Blend until mushy and runny.
- If you do not have a food processor, mash the banana in the bowl first, and then mix in the eggs until fully blended and runny.
- Whisk in the baking soda. This is optional but I find it adds a bit of fluffiness to the pancakes
- Heat up your frying pan and add a small amount of butter to prevent sticking, but also for a touch of flavour.
- The trick to making these pancakes is to keep them small. Cook for 1 minute on each side.
- Plate and serve with fresh fruit, syrup, or even try them with jam.
Need a lunch in under 15 minutes?
I created this recipe with very little time available and I was blown away by the flavour that came out of it when I took the first bite. Flavour is a huge deal for me, what is the point of eating if it is doesn’t require the use of our tastebuds. Pointless. So having lunch in under 15 minutes that is packed full of spice and goodness, is a must-go-to in my books.
If you have a hard time poaching eggs, I wrote out directions in detail for you here: 3 Healthy Recipes In Under 30 Minutes
Healthline wrote an article on which is the healthiest eggs to eat, their conclusion; “Overall, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don’t add any unnecessary calories.”
I call this lunch idea: SPRING SALAD IN 15 MIN! – Very catchy, I know. With the grad school year approaching, I had less and less time for cooking and grocery shopping, so had to put something quick, filling, delicious AND healthy together before rushing out the house to study 🤓
So here it is, a spring salad with yogurt dressing and poached egg. Rich in protein, iron, antioxidants and probiotics!
Spring Salad In 15 Mins!
- 3 Radishes sliced
- 2 handfuls Spinach
- 1/2 large Cucumber chopped
- 1/4 Buffalo Heart Tomato diced
- 2 tbsp Plain Greek Yogurt
- Olive Oil
- Salt and Pepper to taste
- Chop all your veggies into the size and shapes you prefer.
- Add olive oil, yogurt, salt & pepper in a bowl with your veggies and mix well.
- Set into the fridge to chill for 5 mins
- While your dressing is chilling, prepare your poached egg.
- Bring a pot of water to a boil, gently break an egg in and add a tablespoon of vinegar (you can use apple cider vinegar if you do not have regular)
- Let sit in hot water for about 5 mins keeping an eye to not over cook your egg.
- Then very gently with a slotted spoon remove the egg from the water and place it on top of the salad.
Let me know in the comments below if you made any additional changes to the recipes above, I would love to see how you each make it your own and still keep it quick and easy.