Banana Protein Pancakes
Who doesn't love pancakes!!! Homemade, Ihop or your local diner, pancakes are a staple in almost every household. Traditionally eaten for breakfast, pancakes have become an "anytime of the day" meal! Like everything else in today's diet, even pancakes can be made "healthier".
Recently, I had breakfast with my girlfriends at our local diner and one of my friends ordered whole wheat pancakes with bananas. She was so kind to share one with me and even though I was full from what I had eaten, I needed to have a few bites of this pancake. It was delicious!!
In keeping with the spirit of pancakes and making it a little less guilty. I have made my version of a protein pancake! These pancakes are great for a post workout or pre-run meal.
1-1/2 cups Whole Wheat flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1 scoop of vanilla or chocolate whey protein powder
1/2 teaspoon salt
1 small, over-ripe banana
1 cup plus 2 tablespoons low fat milk
2 large eggs
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
Coconut oil or cooking spray
In a medium bowl, whisk together the flour, sugar, baking powder, protein powder and salt.
In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
Set a griddle or non-stick pan over medium heat until hot. Grease pan with either coconut oil or light cooking spray. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown. Flip and allow to cook another 1-2 minutes. Serve when cooked through!
Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar