Entries in Pancakes (3)
Sounds pretty indulgent.
As if you're cheating, right?
Well, you won't be with these!
If you've never had protein pancakes before I can almost guarantee you'll be in for a real treat. And if you're not a banana lover you may still want to give these a chance. The banana acts like a replacement for the oil or butter in an old-fashioned style pancake batter, and gives the pancakes a nice tropical hint of flavour. If you really don't want to use banana or you just don't have any on hand, then you can replace it with about 1/3 cup unsweetened applesauce. This will work just the same.
You'll never know these are made of coconut flour/ ground oats + mashed banana + vanilla protein powder. Not to mention a few other healthy breakfast items like egg whites and natural peanut butter. The flavour of the coconut flour also adds to the tropical theme.
These protein pancakes will help keep you feeling full and nourished until lunchtime without all the guilt that a regular stack of pancakes might give you.
For a weekend treat, you might even want to consider these serving with small handful of dark chocolate chips.
Or maybe a drizzle of maple syrup.
A healthy dollop of almond butter.
...Fresh wild blueberries...
Maybe even all of the above.
Your pancakes just got an upgrade. You're most welcome.
Banana Protein Pancakes
Keywords: breakfast bread gluten-free grain-free protein soy-free vegetarian
Ingredients (6 small pancakes)
- 1 medium banana, mashed
- ¼ cup vanilla whey protein powder (I used North Coast Naturals Iso Protein)
- 1 tablespoon coconut flour (or oat flour)
- ½ cup liquid egg whites (4 egg whites)
- 1 tablespoon natural peanut butter
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
In a large bowl, combine all ingredients and whisk thoroughly until combined into a smooth batter.
Place a non-stick skillet over medium-high heat and lightly grease the pan with sunflower seed oil.
Once the pan is hot, pour about 3-4 tbsp (about 1/4 cup) of the batter onto the skillet, and cook until you see little bubbles appear on the pancake’s surface; about 3-5 minutes. Flip and cook for another 2-3 minutes or until golden.
Transfer to a plate to keep warm in the oven and repeat with remaining batter.
Top with fresh fruits, pure maple syrup, or nut butter.
To store leftovers
Refrigerate covered for up to 5 days or freeze for up to 3 months in an airtight container.
Now just for giggles I thought I'd show you what my first two attempts looked like when cooking.
Ugh! So not pretty. This is what happens when you try multitasking while cooking pancakes.
Well fall has finally arrived and the days have gotten noticeably cooler. As much as I love autumn it's still sad to say goodbye to summer. It's hard to believe that it is over. *Le sigh*
On the other hand I kind of like the cooler temperatures for sleeping. It wasn't the best year in my garden for tomatoes; they had a slow start and took a long time ripening. The plants have finally fallen from the frost we had a few nights ago. Peppers were fantastic, even though they didn't grow very big.
It's that time of year again. Time to open my first can of pure pumpkin.... today we're talking about pancakes.
There are some recipes that you always come back to, and these pumpkin spice pancakes are one of them.
Pancakes don't happen nearly as often as I'd like in our house, but when they do it's magical. After-all, breakfast is my favourite meal of the day.
Pumpkin Spice Pancakes serves 2-3 (6 pancakes)
- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup pumpkin puree (I used pure canned)
- 1 egg
- 2 tbsp coconut oil, melted (or melted butter)
- 1 tbsp maple syrup
- 1/2 cup 2% milk
- Combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and clove. Set aside.
- In a separate bowl, whisk together pumpkin puree, egg, oil, maple syrup, and milk until very well blended.
- With a rubber spatula, fold wet mixture into dry mixture. Add a touch more milk if the batter is too thick to pour.
- Heat a skillet (or griddle) over medium heat. When skillet is hot, pour 1/4 cup of batter into the pan.
- Cook 3 minutes until bubbles begin to form, then flip and cook for another 2-3 minutes until cooked through.
- Serve with maple syrup and cinnamon, or your favourite toppings. Maybe even a smear of maple cinnamon almond butter.