BreakfastMeal Prep

Banana Protein Pancakes

There has been a big struggle in my life with wanting to eat pancakes but also wanting to stay away from breads. Breads have very minimal nutrient value to them and depending on where the wheat came from or how much processing the flour has gone through. Processed flours can contain phytonutrients, which pull nutrients from our bodies in order to break it down and move it through our digestive systems. Every time I craved or was eating pancakes, I thought, there must be a better way! Well guess what?! There is a healthier (and in my opinion, yummier) way to have pancakes. These also work really well as waffles too!

 

This simple recipe is very quick to make and not easy to mess up (trust me, I am master as screwing things up). Almost every time I have made this recipe, I have forgotten a step or added too much of an ingredient. Luckily for me, I still enjoy the pancakes. Following the recipe as written is the best chance you have for pure success but minor alterations will not result in the trash can being full and you still hungry!

 

I cook these pancakes in coconut oil (so the cakes don’t stick) since it has a higher heat capacity when compared to other oils. Coconut oil is a good source of fat for the body and an easy way to add more in addition to the eggs. Also, coconut oil adds just the right flavoring to the pancake!

 

This recipe is delicious with syrup, nut butter, fruits, or just plain. They reheat well in a toaster and easy to take on the go. Very Versatile!! However, this recipe is best for smaller groups since the single recipe makes only 4 cakes. Once word of caution, the pancakes don’t bubble up like normal cakes (bisquick for example) and they tend to be more dense resulting in needing to cook for longer. Turn the heat down a little to avoid burning the outside and not cooking the inside thoroughly.

 

Add some eggs and fruits on the side and you have yourself a healthy complete breakfast!

 

Enjoy and Much Love,

     JaceeLou

 

Print Recipe
Banana Protein Pancakes
Course Breakfast
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Cakes
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 8 minutes
Servings
Cakes
Ingredients
Instructions
  1. Separate egg whites in small bowl. Beat until frothy (~2 min). Set aside.
  2. Mash banana in medium size bowl. Mix in other ingredients.
  3. Slowly fold in egg whites into mixture.
  4. Coat heated skillet with coconut oil.
  5. Pour batter onto skillet. Cook for 3 minutes then flip. Continue to flip every 3 minutes until cooked thoroughly.
  6. Remove from skillet. Serve immediately with fresh fruit or let cool and store in refrigerator.
Recipe Notes

Pancakes last in refrigerator for 5-7 days. To reheat, place cake in toaster or toaster oven for one minute or until thoroughly warm without burning. Serve immediately after heating.

 

*Coconut oil can cause outside of the pancake to burn quickly so don't turn the heat up past medium and be sure to pay close attention!

 

Nutrition Facts:

Servings: 1 cake

Calories: 96   Fat: 3 g   Carbohydrates: 10.2 g   Protein: 8.3 g

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