Ironically, I was never a breakfast person growing up. If I had my choice, I would rather have eaten leftovers from the previous evening's dinner. Not to mention that my time management skills were poor. Getting myself dressed and to school on time was challenge enough. So more often than not, I would skip my morning meal altogether.
Of course, all of that has changed. Mornings are now my favorite time of day. On the weekends, I enjoy making a special breakfast for my husband and I, which may or may not be entirely healthy. But during the week, if my diet has been poor, I look at each day as a new opportunity to clean it up.
Of course, all of that has changed. Mornings are now my favorite time of day. On the weekends, I enjoy making a special breakfast for my husband and I, which may or may not be entirely healthy. But during the week, if my diet has been poor, I look at each day as a new opportunity to clean it up.
Every once in awhile I get a craving for pancakes. I love pancakes. What I don't love is feeling like a slug whenever I eat them. Then, I happened on several recipes using protein powder and fresh bananas in place of the usual white flour and sugar batter. After some experimenting, I came up with my own rustic version of a protein pancake. They hold together just as well as the classic variety and are as satiating as a plate of eggs.
Ingredients:
1 banana
2 scoops vanilla protein powder
2 tablespoons oat flour
2 egg whites or 1 whole egg
2 tablespoons vegetable or coconut oil
8-10 strawberries, sliced
confectioners sugar for dusting, optional
Directions:
Place the banana, protein powder, oat flour and egg into a blender and puree until smooth. Using a non-stick griddle pan, warm the oil over medium heat. Pour the batter into 3-4 inch circles. Cook until the batter begins to bubble, then flip to cook the other side, about 2 minutes. Remove from heat. Layer the pancakes and strawberries on the serving plate. If desired, dust with confectioners sugar and serve with maple syrup.
Notes:
Yield: 5 small pancakes
1 banana
2 scoops vanilla protein powder
2 tablespoons oat flour
2 egg whites or 1 whole egg
2 tablespoons vegetable or coconut oil
8-10 strawberries, sliced
confectioners sugar for dusting, optional
Directions:
Place the banana, protein powder, oat flour and egg into a blender and puree until smooth. Using a non-stick griddle pan, warm the oil over medium heat. Pour the batter into 3-4 inch circles. Cook until the batter begins to bubble, then flip to cook the other side, about 2 minutes. Remove from heat. Layer the pancakes and strawberries on the serving plate. If desired, dust with confectioners sugar and serve with maple syrup.
Notes:
- I do not recommend a particular brand of protein powder, as the brands available in one area may differ from those available in my location. However, I do suggest looking for one that does not contain GMO's, pesticides or a ton of chemicals. There are a number of vegan options on the market, for those with dietary restrictions.
- If vanilla protein powder is unavailable, add 1 teaspoon of vanilla extract and increase the oat flour as a substitute. Generally, one scoop of protein powder is equal to 2 tablespoons of oat flour. Keep in mind that this substitution will lower the overall protein content.
- If using a high quality non-stick griddle, the amount of oil may be reduced.
Yield: 5 small pancakes
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