Kitchen DIY: Banana Pancakes & Scrambled Egg Whites


With the takeover of Pinterest and DIY projects, exploration of unique recipes has become a household trend. Having experienced my share of cooking disasters, I can appreciate a DIY success. This morning, deciding to take a healthier approach to breakfast, I went to an old faithful, flourless banana pancakes. I got this recipe from Tia Mowry-Hardrict’s cooking show Tia Mowry at Home on the Cooking Channel. I tried it, loved it and have since left “Just Add Water” pancake mix on the shelf.

I have been staying away from dairy but had eggs in my frig and a taste for an omelette. I decided to try something new and use only egg whites; another task that I had failed on previously but thank God today I was successful. As I have been informed by a few friends, I am not the only one who has attempted an omelette that later turned into scrambled eggs. So I scrambled those bad boys up with spinach making lemonade out of lemons (not literally). I started my day on a high note and a full, nutrition-filled tummy.

Check out the recipes below. Once you try them out, comment on this post or email us at with your results.

Scrambled Egg Whites

2 eggs

1/2 cup chopped spinach

2 mixing bowls

Cooking spray

Small skillet

  • Crack egg. Transfer egg yoke over a bowl, from one shell to the next until all of egg white contents are in the bowl. Place egg yoke in a separate bowl. Do the same for second egg.
  • Place spinach in bowl with egg whites. Whisk until spinach is fully emerged in eggs.
  • Place skillet on medium heat and spray with cooking oil.
  • Pour the egg mixture into skillet. As eggs whiten, use a spatula to pull the ends from sticking to the skillet. Fold the eggs until cooked to your likeness.

Banana Pancakes

1 cup oats

2 eggs

1/2 cup of Almond Milk (less or more to desired pancake batter thickness)

1 chopped banana

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon vanilla extract


Honey, for serving

Food processor/blender

Large skillet

  • Whisk the two egg yokes left over from scrambled egg preparation.
  • Add chopped banana and mash into egg yoke.
  • Mix in vanilla extract. Refrigerate.
  • Pulse oats in food processor or blender until like coarse flour.
  • Add cinnamon, nutmeg, and baking soda and pulse until fully mixed.
  • Pour oats into banana/egg mixture.
  • Add almond milk and mix to desired pancake batter thickness.
  • Place butter/margarine in skillet at medium heat.
  • Pour two scoops of batter into skillet to make two pancakes.
  • Flip as edges become brown and repeat for remaining pancake batter.
  • Drizzle with honey.

*Serving for one, as pictured above.


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