Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.
With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.
That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.