I knew that our spring was going to be bonkers, but MAN has it been the case. This is the first weekend that we’ve actually been home, all 4 of us, and it has been busy yet. Every single weekend has been crazy, crazy – and we’ve got a few more weekends to go before things for us calm down for summer. This week alone, I’m back and forth from Chicago THREE times.
I said I wasn’t going to complain about the fun and the resulting chaos. This morning, I was geared up to “sleep in” and yep – still up by 7am. What a curse. I miss the days where it was a possibility of getting caught up on sleep.
Not only are the weekends bonkers, but Shea has an activity 5 days a week. And of course they’re never at opportune times. As in, they’re always at meal times. And AYSO, for the love…giving a ticket for the concession stand after EVERY practice or game is absolutely ridiculous. I wonder how other parents feel about trying to provide a balanced meal when up against a Snickers bar or Italian ice at 6:30pm.
BIGGEST EYE ROLL EVER. And not only is it meal time, but standing in the line with ALL of the other kids in the less-than-ideal weather while hangry is just such a joy. My goal of motherhood should be find a way to do it in joy with a whole lot less cynicism.
This week, I’m rolling over. I made brunch today for ME and breakfast cookies for ME. And our weekly menu revolves around my choosy eaters because for the love, dinner time needs to be a bit less contentious for my mental and emotional well-being! This mama is whipped on the dinner front!
A recent win, which we made for dinner, was a reappearance of these pancakes that were recommended by my podcast co-host. Her family loved these blender pancakes and there’s no secret as to why: simple, banana-cinnamon pancakes that are made with dietitian mom-approved ingredients. The girls loved them and served alongside some sausage and fruit…I, for once, had some VERY happy little girls at the dinner table.
Healthy Blender Banana Oatmeal Pancakes
Simple, healthy ingredients whipped up in the blender make these pancakes a quick and easy healthy meal that's loved by all!
Ingredients
- 4 ripe bananas
- 4 eggs
- 1 cup unsweetened almond milk
- 2 tsp vanilla
- 3 cups old fashioned rolled oats
- 4 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
Instructions
- Combine all ingredients in a blender and blend until well-combined, about 30-60 seconds. Allow batter to sit for 5-10 minutes.
- Meanwhile, head a griddle or nonstick skillet to 375 degrees F (medium heat). Once hot, ladle the batter onto the hot griddle into 5-inch rounds. Cook for 2-4 minutes per side; flip when browned and bubbles appear over the surface of the pancake. Cook an additional 2-3 minutes.
- Serve hot with desired toppings
Notes
Recipe from Belly Full
Nutrition Information:
Yield: 9 Serving Size: 2 pancakesAmount Per Serving: Calories: 186Total Fat: 4.0gCholesterol: 78mgSodium: 363mgCarbohydrates: 31.0gFiber: 4.4gSugar: 6.7gProtein: 7.0g
Love healthy breakfast options? Samesies.
- Whole Wheat Apple-Oat Breakfast Cookies
- Oatmeal-Almond Breakfast Cookies
- Meyer Lemon Blueberry Baked Oatmeal
- No-Bake Peanut Butter Granola Cups
- Chunky Monkey Banana Baked Oatmeal
- No Bake Chocolate Oatmeal Bars
- Blueberry Coconut Baked Oatmeal
Weekly Menu: May 1st – 5th
- Sunday: homemade sausage pizza and Caesar salad
- Monday: BBQ Chicken Drumsticks with potatoes and grilled zucchini
- Tuesday: Chicken Fajita Burgers
- Wednesday: Spaghetti with turkey meatballs and steamed broccoli
- Thursday: Not Your Mom’s Egg Casserole
Be well,
