Recipe: Protein Pancakes
Ingredients
Makes approximately 6 pancakes:
¼ cup vanilla flavoured protein powder (we used a plant-based pea protein)
2 eggs
1 ripe banana, mashed
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
Instructions
In a medium sized bowl, whisk together the eggs and protein powder until you have a smooth, creamy mixture.
Add the mashed banana, baking powder, cinnamon and vanilla extract to the bowl and whisk until combined.
Leave the batter aside for 5-10 minutes, or until you see bubbles forming on the surface. This gives the pancakes a perfect fluffy texture!
Heat a non-stick pan over medium low heat with a small amount of oil of your preference.
Once hot, use a ¼ cup measure to form the pancakes on the pan.
Allow to cook for 3-5 minutes or until you see bubbles forming on the surface before flipping over.
Cook for another 3-5 minutes on the second side until golden brown.
Serve with toppings of choice and enjoy! Some of our favourites include berries with greek yoghurt, maple syrup and sliced bananas with walnuts.
Top tips
Protein powder: The pancakes can be made with any protein powder you like. However, the consistency of the batter and overall texture of the pancakes may vary. If you feel like the batter is still quite thick, loosen it with 2-4 tablespoons of any milk until you achieve a looser consistency.
Storage: These are most tastiest when eaten fresh. However, feel free to store them in the fridge for up to 3 days. Simply heat them on a pan when you want to eat them!
Batch cooking: Make an extra batch of pancakes and place them in the freezer. These will last for up to one month. Just defrost and heat them as before for a quick and easy breakfast option.
If you’re looking for recipe inspiration, then head over to our recipe page for more delicious healthy recipes.