Oh yum....

A new breakfast recipe and some good news.  
First the good news.  I still feel pretty good.  I don't feel those crappy pounding sensations in my neck anymore!  YAY   I did get on the couch late this afternoon for a tiny snooze but nothing like I used to get.   Now the best part.  I don't want to weigh until Wednesdays.   But I couldn't resist this am because John was talking about how much he's lost so I wanted to see.   The scales said 163.  I'm shocked.  So I give myself a pat on my back but I'm not resting.  This is going to be a long process and I'm not delusional about that.  Small victories are great.  But the bigger prize awaits months down the road and I have to stay focused.
Now for the recipe.  This was so yummy to me this am.   They are buttermilk banana pancakes.  I added some ground flax seed to the batter for just a little extra healthiness.   I hope you like them as much as we did.
You'll need:
2 ripe bananas--one for slicing and the other should equal 1/2 cup mashed
1 cup of bread flour (or all purpose) plus two table spoons
2 tbsps of ground flax seed
enough egg substitute to equal one egg
1 egg white
1 tbsp canola oil
1 tbsp honey
2 tsps baking powder
1/2 tsp salt
1 cup low-fat buttermilk

Mix the egg, egg white, buttermilk, mashed banana, oil, and honey in a bowl.  In another bowl mix the dry ingredients and add to the liquid bowl.  Stir until everything's blended. 
Heat up skillet and I used Benecol as butter.  Cook pancakes, slice other banana on top, add a touch of maple syrup if desired.   I also serve with one slice of lean bacon because you need a bit of protein.  

It's filling and this recipe makes enough batter for about 11 good sized pancakes.   For us a serving is two pancakes with the bananas.   I cook all the batter and freeze.  It works well when you want them again to just pop in the toaster. 
Enjoy!