By Casey Ann Beck 

Valentine’s Day tends to take on a different meaning the longer you are with someone. Though I’m a sucker for conversation hearts and chocolates, I’d forego a gift for the holiday and a fancy dinner out for some quality time at home. Though my Valentine and I eat dinner together mostly every night, sometimes the menu revolves around what we have on hand; I look at the romantic holiday as an excuse to indulge on special ingredients we typically don’t buy, and a reason to plan a more elaborate dinner.

Since Valentine’s Day falls on a Friday this year, I’m planning on extending the celebration of love into the weekend with a Saturday morning breakfast featuring my husband’s favorites. He likes to eat as healthy as possible, and, since I’m expecting our first child and really enjoying eating for two, I’ve been unintentionally sabotaging his diet. A special occasion calls for a special breakfast, so I whipped up his favorite pancakes; they’re low in carbs, high in protein and include his favorite pairing of banana and peanut butter.

Paleo Banana Peanut Butter Pancakes

• 1 ripe banana
• 2 eggs
• ½ teaspoon cinnamon
• 2 teaspoons peanut butter

Mash banana with the back of a fork on a cutting board until there are no lumps. Set aside. Whisk eggs in a medium bowl. Whisk in cinnamon and peanut butter. Add bananas and whisk together until blended. Heat a lightly greased skillet or pan over medium heat. Pour mixture in pan in batches, with batter measuring approximately ¼ cup per pancake. Cook approximately 3 minutes until bottoms are lightly browned, then flip and cook about 1 more minute until fully cooked. Serve with maple syrup.

Carbs are certainly one thing I’m not cutting out these days, but you wouldn’t know they’re missing from these pancakes. Sure, each pancake isn’t as thick as one made from a traditional recipe; however, the frothy egg mixture does a decent job of making them pretty fluffy and airy. The bananas not only flavor the batter, but also ensure the end result is moist. A few teaspoons of peanut butter and a tiny bit of cinnamon enhance the flavor, aiding these faux pancakes in emulating the flavor of the real thing. The batter doesn’t bubble as it nears its flipping point, like it does with flour based batter, so keep an eye on the pancakes by gently lifting the edge with a spatula and checking for color. Even if you frequent IHOP, I can safely bet you’d approve of this recipe for a healthier, pancake substitute. Drizzled with maple syrup or a touch of honey, they’re not all that far off from a good, ol’ fashioned pancake.

We’ve got about 5 ½ months to go as a twosome, so it’s only fitting we make the most of this Valentine’s Day by spoiling ourselves with a fancy dinner at home while we can. Considering my cravings now dictate our meal plans, it’s safe to say Friday night’s menu will be well rounded. At least we’ll be making up for it with these healthier, peanut butter and banana pancakes Saturday morning.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.