Nothing sets the tone for the day quite like a scrumptious breakfast. I’m a full-time mom to three little ones, so none of us have to rush out the door quickly in the mornings — but that doesn’t mean I have all the time in the world to fuss over breakfast, either. I’m steadily finding that happy medium, though: I’ve built a repertoire of quick, healthy, and utterly delicious breakfast recipes to get the day started off right, fast.
Today I’m sharing my recipe for quick banana pancakes, which are naturally sugar-free, require just four ingredients, and are speedily made in the blender. Seriously, these are lightning-fast to make. The only real waiting time is while they’re on the griddle. But the real bonus for me is that these banana pancakes are wonderfully healthy and can be made with any type of flour you like, whether whole wheat, white, or something gluten-free. You can even make them without flour, if you choose, but I find that they take longer to cook without the flour and the pancakes end up a bit rubbery. The addition of just a 1/4 cup of flour gives these the light, fluffy texture we all love in a pancake.
I’m also including the recipe for my new all-time favorite topping: coconut whipped cream. Now that I’ve discovered it, I don’t think I can live without it. I use it to top all my breakfast goods — waffles, German pancakes, oatmeal, you name it — and it goes great with dessert. It has all the creamy fluffiness of traditional whipped cream with just a light coconut flavor that’s not the least overpowering. It’s a vegan favorite, and since it’s dairy-free, sugar-free, and packed with the essentials fats our brains need to function, that means it’s good for you and guilt-free. A total win!