This recipe relies on bananas, plant-based protein powder and egg whites to create a fluffy, balanced version of the breakfast treat we’ve come to know and love.
Healthy pancakes — say what?! This recipe relies on bananas, plant-based protein powder and egg whites to create a fluffy, balanced version of the breakfast treat we’ve come to know and love. Top ’em off with fresh fruit or even a sprinkle of chocolate chips for a delightfully filling morning option.
Protein Pancakes (gluten-free and vegetarian)
Makes 1 serving
- 1/2 medium ripe banana
- 2 egg whites
- 1 Tbsp. plant-based protein powder
- 1 tsp. flaxseed meal
- 1/4 tsp. ground cinnamon
- 1/2 tsp. pure vanilla extract
- 2 Tbsp. pure maple syrup
- 1/2 cup fresh berries or sliced bananas
Add banana to a medium bowl and use a fork to mash against sides of bowl. Add egg whites, using a whisk to whip together with banana. Measure protein powder, flaxseed meal, cinnamon and vanilla to the bowl, whisking together until combined.
Coat a medium nonstick pan with cooking spray or brush with oil, then place over low-medium heat. Allow pan to warm for about 1 minute, then pour approximately 1/4 cup batter onto pan, repeating 1-2 times with remaining batter.
Allow pancakes to cook until bubbles begin to form, then flip with a spatula, cooking on the other side. Top with syrup and fruit.
**Note: You don’t have to measure the batter exactly. The pancakes will still taste good no matter their size!