The original recipe can be found here: Tone It Up Protein Pancakes. I changed the recipe a bit according to what I had in the kitchen at the time. These make for a great breakfast or lunch, and is a sweet, sneaky way of getting protein into your meal. I also love that the recipe doesn’t use any flour, but for this reason, the pancakes are not thick and fluffy so if you prefer that texture, you might not like these. I didn’t have a problem with it, and since the pancakes are thin, it’s faster and easier to cook the pancakes. Plus I like to cook it a little longer to allow the banana chunks to caramelize.
1/4 cup egg whites (Instead, I use one large egg)
1 scoop vanilla protein powder, organic brown rice protein or whey (I use Manitoba Harvest Hemp Protein)
2 tbsp vanilla almond milk or skim
1 tsp cinnamon
1 tbsp ground flaxseed
1/2 banana (mashed)- mash first, then add!!
Add a handful of fresh or frozen blueberries (I would have loved to do this but I didn’t have any blueberries)
I forgot the agave nectar for this picture, but you can use any sweetener of your choice.
Mash the banana.
Add the rest of the ingredients (egg, cinnamon, flax seed, protein powder, almond milk).
Stir and mix together.
The original recipe uses an olive oil cooking spray, but I used coconut oil. Cook on medium heat until you see little bubbles and then flip it over.
This recipe makes for about 2 small pancakes.
I top my pancakes with agave nectar, Greek yogurt, sliced strawberries, and walnuts!