These banana oatmeal pancakes are so easy and perfect for a slow weekend breakfast or brunch! Packed with nutrition and flavor, these will become a family favorite! Throw some chocolate-chips in for a little more fun (your kids will love it).

INGREDIENTS:

1 cup old-fashioned rolled oats

1 cup milk of choice

2 large eggs

1/2 ripe banana

1 tablespoon unsalted butter, plus more for cooking

1 tablespoon stevia

2/3 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon 

1 tsp pure vanilla extract

DIRECTIONS:

Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for the oats to soften. Next, melt 1 tablespoon unsalted butter and set it aside to cool.

Add the butter, 2 eggs, and 1 tablespoon stevia to the oats, whisk to combine. Add 2/3 cup flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1/2 banana, and vanilla...

These egg muffins are EGGcellent! Too much? Probably.... But really they are so good and even better...easy to make! Perfect for an on-the-go breakfast or snack! Enjoy!

INGREDIENTS:

1 sweet potato
1 onion
1 handful of spinach
5 -6 eggs
1/3 cup milk of choice
1 tsp paprika
Cumin to taste
Salt to taste
pepper to taste
Olive oil

DIRECTIONS:
Preheat oven to 400 degrees F. Dice sweet potato and onion. Heat enough olive oil to coat a cast iron skillet. Cook sweet potato and onion until potatoes are done and slightly crisp. Throw spinach in skillet and cover until wilted. Mix. Add paprika, cumin, salt, and pepper to taste. Add more olive oil as needed. Set to the side.

Crack open eggs and whip with 1/3 cup milk of choice. Use muffin pan and place muffin cups in pan (or spray with olive oil if you don’t have them). Fill each cup 1/2 way with potato mix and pour egg mixture on top until 3/4 full. Bake for 15-20 minutes until eggs are completely done! Enjoy!

We absolutely love making pancakes especially when they have extra protein! Thanks to Kodiak Cakes, 14 gams of protein are in one serving. Protein helps to stabilize blood sugars and keep us full which, is why it is important if you are trying to make health changes such as weight loss or blood sugar control. We added a little vanilla Greek yogurt, pecans, and slow-cooked peaches for a touch of sweetness and even more protein! 

INGREDIENTS:

1 box Kodiak Cake buttermilk mix

3 TBS vanilla Greek yogurt ( 1 TBS per pancake)

 sprinkle ofchopped pecans

1 peach, medium

drizzle of 100% pure maple syrup

cinnamon 

DIRECTIONS:

Make pancakes according to box directions. Once done, set aside and in a small skillet on low-medium heat, place sliced peaches, a sprinkle of cinnamon and maple syrup until slightly caramelized. Top pancakes with yogurt, peaches, and pecans. Enjoy!

If you are looking for a way to use the veggies that are about to go bad in your fridge, this is the recipe for you! Veggie hash is a great way to incorporate vegetables in your diet and you truly cannot go wrong with the mix. I had zucchini, orange bell pepper, sweet potatoes, red potatoes, and corn that I needed to get rid of. This is when the veggie hash was born! Add two eggs cooked to your liking on top and it makes a perfect meal you and your family (even the kiddos) will love!

INGREDIENTS:
1 zucchini
1 orange bell pepper
1 sweet potato
1 red potato
Sprinkle of frozen corn
1 clove of garlic, minced
Sprinkle of salt
Sprinkle of pepper
1 TBS olive or avocado oil
2 eggs

DIRECTIONS:
Chop all vegetables and mix with oil and garlic add salt and pepper and cook till tender. Top with two eggs and cook till liking! Enjoy!

Who doesn’t love a good waffle!? We love waffles here at Fit Mama In 30 especially when they have added protein! We used Kodiak Cakes Buttermilk Waffle mix to make these and they turned out great! All you need to do is combine the mix with water, milk, or milk and an egg for even more protein! Quick, simple, and a meal you and your family will love in less than 30 minutes!

INGREDIENTS:

Kodiak Cake Buttermilk Pancake and Waffle mix

water (or milk)

eggs

1-2 bananas

cinnamon

drizzle of almond butter

1 TBS coconut oil

DIRECTIONS:

Combine waffle mix and liquid to a bowl. Once combined, add to a greased waffle maker and cook until golden brown. While the waffle is cooking, chop one banana and heat a TBS of coconut oil on pan. Add banana slices and then sprinkle with cinnamon until each side is golden brown. Once waffle is done, top with banana and a drizzle of almond butter.(We used RX Bar Vanilla Almond Butter). Enjoy!