Think getting in to shape means you need to give up your Sunday morning pancakes? Think again. These babies are packed with a balance of protein, healthy carbohydrates and good fats, and are so good for you that you could eat them every day!
Take this recipe and modify it to meet you own pancake cravings! Swap the banana for pumpkin puree or sweet potato and add a little pumpkin pie spice for a fall inspired breakfast. Or use chocolate protein and a little raw cacao powder, and substitute the berries for dark chocolate chips for a truly decadent breakfast treat.
Here I left out the berries, and served them with sliced fresh figs, ricotta and a sprinkle of cinnamon…
Ingredients
3/4 scoop vanilla protein powder. I like Stronger Faster Healthier Pure Whey, True Nutrition New Zealand Grass Fed Whey or Vega for dairy free.
1 egg
1 small banana
¼ cup almond flour
1 tsp cinnamon
¼ tsp baking soda
½ cup blueberries (fresh or frozen) (optional)
Coconut oil (for frying)
Method
- Mash the banana in a small mixing bowl. Whisk in egg, then all ingredients except the blueberries until well combined.
- Stir the blueberries into the batter.
- Heat a tablespoon of coconut oil in a frying pan over medium heat. When pan is hot, spoon the batter in to make 3-5 inch pancakes.
- Once the pancakes begin to bubble, carefully flip. You may need to turn the heat down so they don’t burn before they are solid enough to flip.
- Serve immediately. I think they’re great on their own, but for special occasions top with a little pure maple syrup, almond butter or coconut butter.
This recipe comes to approximately 460 calories, with 32g protein, 43g carbohydrate and 21g fat. Play around with it and adjust the ingredients to suit your own macronutrient needs.
