Meal Details
1. Banana pancakes
235 cals, 8p, 35c, 6f (per meal)
3 large (8" to 8-7/8" long) (408g)
4 extra large (224g)
1 tsp (5mL)
4 dash (1g)
2 dash (1g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a medium-sized bowl, lightly mash the bananas using a fork.
2
Add in the eggs, baking powder, vanilla, and cinnamon and stir until fully combined.
3
Heat a skillet over medium-high heat, and add about 3 tablespoons of batter for each pancake.
4
Let cook a couple minutes until the bottom side has firmed, then flip and cook on the other side for about a minute.
5
Serve with maple syrup.
2. Boiled eggs
140 cals, 13p, 1c, 10f (per meal)
8 large (400g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
