Banana Protein Pancakes
Love pancakes? Eating healthy doesn't mean you have to give them up! Here's how to bump up the nutritional value of this favourite that is delish for breakfast, desserts or snacks.
These pancakes also freeze well, so they can be made and stored ahead of time.
- 1.5 cups mashed ripe banana (about 2-3 medium bananas)
- 2 eggs
- 1/2 scoop protein powder (vanilla is good, but you can mix up the flavour!)
- 1 tbsp LSA (optional - adds extra protein and healthy fats)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of cinnamon
- Olive oil or butter for pan frying
TIP: If you don't have protein powder, sub it for the LSA or flour. You can add extra protein back into this meal by serving with yoghurt.
If you want to be fancy and have fluffier pancakes, set the eggs aside and separate out the egg whites into a bowl then beat with a mixer on high until they form soft peaks that hold their shape. Add yolks in another bowl to the banana, eggs, protein powder, baking powder, vanilla, cinnamon and LSA if you're using it - stir to combine.
Gently fold the beaten egg whites into the rest of the mixture a third at a time (we doing this gently so the bubbles hold the air which will make your pancakes fluffier).
If you're not fussed about fluffy pancakes, you can just combine all the ingredients into one bowl and mix :-)
Warm a frying pan to low/medium heat, add olive oil or butter, allow to melt and spread it around the base of the pan. Pour a 1/2 cup of batter into the pan, cook until lightly browned and top either begins to bubble or loses the wet look, then flip and cook until other side is golden.
Serve with fruit and maple syrup.
TIP: When buying maple syrup, check that the ingredients actually contain maple syrup! There are a number of brands made from artificial maple flavouring and sugar.
Image / NZ Real Health