MAKE AHEAD BANANA PANCAKES

Breakfast is always such a difficult meal for me — specifically on the weekdays. I want something filling and balanced, but FAST. These pancakes check all those boxes and are so delicious.

They could not be simpler. I am going to list the ratio for a single serving but scale this up for a larger batch. You will need:

• 1 overripe banana
• 2 eggs (or egg whites)
• 1/4 cup flour
• Cinnamon, blueberries, nuts, chocolate chips, or any mix-in you would like
• Optional sweetener

For this recipe, mash the banana with a fork or whisk, then add the eggs, flour, and mix-ins until fully combined. If this batter is too runny for your liking, add a little extra flour. If it is too thick, I recommend a splash of milk. Then heat a pan over medium low heat, add some butter, and cook on both sides until golden.

You can absolutely eat these pancakes right when you make them, but I like to make a large batch and store them in the freezer a la Eggo waffles. For this option, let them cool a bit after cooking, then stack them in a container or freezer bag with a small square of parchment paper between each one to prevent them from sticking together. Then, when you’re ready to eat, take out a couple and pop them in the toaster!

My favorite way to eat these is with some peanut butter and chia seeds but you can top them any way you like, or just eat them plain! If you want to take them on your commute, making them slightly larger so you can fold them in half is a great, mess-free way to eat them on the go, even with some toppings.

Let me know what you think and if you have your own on-the-go breakfast!