Vanilla Protein Pancake Sandwiches with a Hemp & Whey Banana Filling

These guys end up with a really superb texture, more like that of ‘traditional’ pancakes (as in butter+flour+egg pancakes) thanks to this bad boy: the butter bean (!). 

It sounds odd, I know, but you really don’t need to use many beans, just a few add a really nice consistency to the whole thing and you can’t taste them at all if you flavor it right and make your batter sweet.

Ingredients:

102g liquid egg whites
11g coconut flour
5g psyllium husks
33g butter beans
10g vanilla whey
33ml coconut milk
vanilla essence, lots of it

Directions:

1. Mix the ingredients in a bowl.

2. Now, as you can see, the ‘flour’ here comes from the coconut and the whey; the sweetness from the whey’s vanilla flavoring (so if you’re using unsweetened or not a very sweet whey, add a sweetening element to the batter).

3. Mush it up and boom –> to the pan onto sizzling coconut oil.

4. You can eat the pancakes with maple syrup, nut butter, well, anything you like really. I felt like turning them into ‘sandwiches’ so I made the filling out of frozen bananas (65gs), 18g of unsweetened whey and 8g of chocolate hemp, mashed up together (I actually wanted to use a fresh banana but I realized too late that I’d frozen all of them).

Oh, they’re so yummy! Lots of cinnamon on the whole thing of course. Take home point: consider butter beans as a texture booster! S

Macros per Serving (out of 1):

342kcals
30g carb (13g fiber!)
41g protein
5.5g fat

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