I am always looking for simple, easy sweet bites for when guests pop over. Trust me, when you have a food blog, people tend to just show up! I love it but it definitely keeps me on my toes. I love this simple take on a banana split. Plus, it’s just enough to get that sweet fix at the end of the meal without taking up too much time or calories!
Ah pancakes. The ultimate bane of my culinary existence. I mean, it just a pancake. Nothing that special, right? Well, I never thought out them too much expect for an especially hungry Saturday morning. But this is where the bane part comes in, I have been trying to make pancakes at home for a few years now off and on and have failed miserably each time. I don’t know if it’s the batter or my technique or my general black thumb when it comes to try to bake. But finally, FINALLY, this recipe is a winner. Plus, the cottage cheese adds an extra punch of protein and depth to the pancake which I enjoy.
I’ve been changing up my morning routines the past few weeks and that definitely includes breakfast. So naturally, I was pumped to share to my newest creation with you all.
2 slices multigrain bread (or other thick bread)
2 tablespoons of peanut butter
6-7 slices of banana
1 tablespoon of coconut oil
I have to admit I’ve been resisting the coconut oil train for quite sometime. Not sure why… maybe because the first time I tried to buy some I realized that it wasnt actually oil but a wax-y substance and that really creeped me out for some reason.
Disclaimer: The coconut oil was gifted to me by HEB but all opinions are my own.