Easy Christmas Morning Pancakes and more!

Do holiday diet damage control with this outrageously simple (and seriously tasty) banana-based recipes

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SELF (http://www.self.com/)  hopes that things are about to get a little bananas.

While the jury is out regarding the average number of pounds one gains durning the holiday season (The New England Journal of Medicine clocks in between 1-2), it’s a pretty safe assumtion that we’ll all indulge at least once between now and New Years Eve. And by indulge, I mean take an average cheat day and multiply it by 1,000. It’s not going to be pretty.

Don’t sweat it: Just eat pancakes and cookies. Seriously. Both of these completely good-for-you recipes use the potassium-filled fruit as the star of the show so they need none of the ingredients you don’t want—like flour or other kinds of gluten.

Also great news: these recipes are dead simple. The key to success in both of them is to blend the bananas into a smooth puree before combining them with the other ingredients. It will allow for even distribution of the fruit and ensure that each bite tastes fantastic. And that’s the hardest step—well, that and making sure to save some extras for your friends and family.

Go bananas and happy holidays!

Two Ingredient Banana Pancakes

This gorgeous breakfast tastes even better than it looks and will make you wonder why you ever made flour-based pancakes in the first place. You’ll know they’re ready to flip when they begin to bubble in the center. Baking soda will help the pancakes become light and fluffy, but is not at all necessary

Serves 1-2

  • 1 banana
  • 2 eggs
  • 1/2 teaspoon baking soda (optional)

In a blender, combine bananas, eggs and baking soda and mix until smooth and slightly runny. Spray a non-stick skillet with cooking spray and heat with over a medium-low flame. Spoon pancake syrup in 1/2 cups into the skillet, cook for 30 seconds to one minute, flip and cook for another 30 seconds. Repeat with the rest of the batter. Serve with syrup.

Banana Oatmeal Cookies – Makes about 25 cookies
  • 2 bananas
  • 2 cups rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut oil
  • 1 egg
  • 1/2 cup agave syrup
  • sea salt

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and cover with cooking spray. In a blender, combine bananas and coconut oil and puree until smooth. In a large bowl, mix banana puree with baking soda, coconut oil, agave, egg and salt until it just holds together. Spoon the batter onto the baking sheet in 1 teaspoon scoops and then gently flatten with the back of a spoon. Bake until brown on the bottom and gooey in the center, about 15 minutes. Cool on a wire rack for about 10 minutes and then dig in.

 

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