These banana protein pancakes are PERFECT: soft, fluffy, and moist. Gluten-free and devoid of ALL sugars, sweeteners, and artificial flavors!
Ingredients
1/8 cup ground gluten-free oats (or oat flour)
1/8 cup whey protein powder (I used our amazing 1-ingredient hormone-free whey!)
1 big tbsp. (9g-10g) coconut flour
1 large banana
2 eggs (or four egg whites, if you want to make your pancakes lower in fat)
Directions:
1. Blend everything together using a traditional blender or food processor. Consider adding dark chocolate chips or chopped nuts to the batter if you want to take the pancakes up a notch.
2. Heat up a nonstick pan with a bit of coconut oil, low-calorie spray, or butter.
3. Pour your pancake batter on the pan and turn the heat down to medium.
4. Flip when bubbles start to appear on the surface of the pancakes.
5. Serve with your syrup of choice! Or nut butter – or both!
Macros for the entire batch, if made with 2 whole eggs: 308.7kcals, 20.2g protein, 38.7g carbs (out of which a whooping 8.1g is fiber! So net carbs: 30.6), 9.6g fat.
Macros for the entire batch, if made with 4 egg whites: 268.7kcals, 25.3g protein, 38.9g (out of which, again, 8.1g is fiber) and 2.4g of fat.
Notes:
1. This is the PERFECT recipe to have your loved one whip up for you for a Sunday Morning Breakfast in bed!
2. To up the protein in your pancakes, why not add a dollop of Greek yogurt, Quark, or Skyr on top!? Or, if you eat meat, a few rashers of bacon or ham?
