Every Sunday during our family summers up in Maine, we would spend the morning feasting on pancakes. Sometimes we made them with heaping handfuls of wild Maine blueberries, but the sweet caramel of bananas and buttery pecans has always been my favorite. My mom would get up early to get the batter started, and by the time my siblings and I came down, there would be perfect cakes lining the griddle. We piled them high, poured on the maple syrup, and then went back for seconds . . .
This protein-packed whole grain dish, featured on The Chew, will keep you full for hours. Here’s how to make it at home. Related: Daphne’s Favorite Prenatal Eats
Daphne’s been making this twist on traditional Turkish lentil soup throughout her recipe—she calls it “super nutrient-dense” and adds that “you can’t f--- it up…sorry, screw it up.” It’s cozy and filling and, yep, super easy. Make it tonight! Related: Daphne’s Favorite Prenatal Eats
Related: 6 Recipes for Healthier Cookies