This time of year, if you were to drive along the country roads of my town you’d see one of my favorite sights…
That is the start of a beautiful thing (I actually took this picture this morning)…fresh maple syrup! If you have never had real, fresh maple syrup you are seriously missing out. It is a natural sweetener – which for some reason makes me feel a smidge better about pouring it over my food and using it when I bake (no need to read the nutritional information-it will ruin the good feeling).
This morning’s breakfast fully took advantage of our abundance of fresh maple syrup:
These banana oat (and dark chocolate chip) pancakes were delicious and healthy – as far as pancakes go!
Banana Oat Pancakes
*makes about 6 medium sized cakes
2 very ripe bananas (an ‘overly ripe’ banana never gets tossed in this house!)
2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1 TBS coconut oil
1 TBS canola oil (or 2 TBS if you don’t have coconut oil)
1/4 cup, plus 2 TBS almond milk (regular milk is fine)
1 cup rolled oats
1/2 cup wheat flour
Dark chocolate chips
Mash the bananas with the baking powder. Add Eggs, vanilla, cinnamon, and oil(s). Mix well. Stir in flour and oats. Add milk (you may need to add more if the batter appears too thick). Pour batter on to a preheated skillet, sprinkle with as many chocolate chips as you please. Flip. Pile onto plate. Drench in fresh maple syrup. Enjoy!
*recipe adapted from The Minimalist Baker
30 minute run, followed up by my Super Speedy Arm Workout
Do you have any favorite recipes for maple syrup?