Win the morning, win the day. We find the morning food fuel we reach for, has long lasting day making/breaking affects, dictating our blood sugar levels all day (hint for stable energy all days you want to avoid riding the blood sugar rollercoaster at all costs)
Whether your body loves food first thing, or you’re a morning faster, how we break our fast can significantly affect our mood and energy levels the rest of the day.
What we look for in morning fuel?
Fibre, healthy fats, proteins, whole food ingredients.
Ingredients that will nourish our gut, keep our insulin levels stable and keep us full four hours! And of course tastes delicious, duh, but that goes without saying.
What you'll need:
Pancakes (serves 1)
1/2 cup oats
1 small banana
1/4 cup plant milk
1 scoop protein powder
Process everything in a blender on low, medium speed, adding more plant milk if needed to get the blend going. Heat a pan over medium heat and add a little coconut oil or butter to pan before adding in batter.
You can make 1 large diner plate sized pancake, or smaller pancakes (which will be easier to flip). Cook for 2-3 minutes on first side until bubbles form and pancake dries around the edges. Flip (breath hold) and cooke for a further minute or two on second side.
Serve with probiotic yoghurt, local in season fruits and a sprinkle of nuts and seeds for a breakfast that will super power you through the day ahead. Or anything your heart desires! Local honey + lemon, yum.
Hot Tips (Recipe Notes)
- Double the batch, triple the batch and feed more humans or store the batter in jars in the fridge so you’ve got pancakes on hand all week.
- Or make them all ahead and literally have pancakes on hand (pancakes can be stored int the fridge, gently re heat in pant or eat cold, really yum!)
- For a vegan version you can omit the egg and add extra almond milk, would recommend making smaller pancakes, as they will be a little more delicate than the egg version and can have more trouble flipping them neatly.
- For an extra gut loving pancake can use green bananas in this recipe, which are high in prebiotic fibre and lower in natural sugars than their riper yellower cousins.