Protein pancakes are a great pre or post workout breakfast and keep you feeling fuller for longer. This recipe is relatively low in carbohydrates compared to regular pancakes too.
I like to make these at the weekend as they take more time than my usual breakfasts, but they are enjoyable to make if you aren’t in a hurry.
For the batter (Makes 8-10):
- Two eggs
- 1 good sized ripe banana
- 1/4 tsp Cinnamon
- 1/4 tsp baking powder
- 1 tbsp coconut flour (I like Sukrin Organic Coconut Flour)
- 2 scoops of whey protein powder (Caramel or Vanilla flavour works well)
- 100ml unsweetened almond milk (I like Alpro)
Separate the eggs, making sure none of the yolk is left in with the whites and whisk the whites until they are stiff and fluffy.
In a separate bowl mash the banana, add the egg yolks and then the rest of the ingredients.
Once incorporated, carefully fold in the egg whites to create a light batter.
I like to use an ice cream scoop to measure out each pancake into a pan sprayed with coconut oil. Cook 1-2 at a time on a medium heat (turning once bubbles are appearing on the uncooked surface)
Enjoy with yoghurt and fruit. I like defrosted frozen blueberries mixed with a little honey or agave nectar. Perfect.