Whip Up the Easiest Healthy Delight: 3-Ingredient Protein Pancakes!Â
I’m on a pancake love affair, and ever since discovering this wholesome alternative to the sugar-laden ones, there’s no turning back. With various versions floating around online, it all boils down to personal taste. These pancakes are a dream for those on a grain-free, dairy-free (swap the whey protein for a plant-based option or use coconut flour), and gluten-free diet – a win-win!
Especially ideal post-workout, these pancakes refuel my body and set the tone for the day. Now, let’s dive into the super-easy, foolproof recipe. It’s a simple mix of banana, egg white, and protein powder (I prefer vanilla-flavored PhD diet whey). If the batter needs a bit more moisture, a splash of almond milk does the trick, though I rarely find this necessary.
Maple syrup is not my go-to; it feels counterintuitive to our health goals. The natural sweetness from bananas eliminates the need for syrup. For a delightful twist, try rice malt syrup. My personal pancake topping favorites include fruit, sometimes blended into a purĂ©e for that syrupy texture without the added sugar. And if you’re like me, obsessed with the combo of natural or coconut yogurt – it’s a game-changer! On this particular occasion, I adorned them with banana slices, strawberries, blueberries, a dollop of plain yogurt, and a light dusting of powdered sugar for that extra flair. Voila – a party in my mouth!
Enough of my pancake passion, let’s get to the deliciously healthy recipe:
Makes: roughly 6 pancakes
Prep Time: 5 minutes
Cook time: 10 minutes
Ingredients:
* 1-2 scoops of protein powder
* 1/3 cup egg whites
* 1 banana mashed
* Coconut oil for frying
Directions:
1. Preheat a non-stick pan over medium heat. (If I’m making a big batch or meal prepping, I will usually preheat more than one pan just to make it an easier and faster process.)
2. Place the banana, egg whites and protein powder into blender and whizz until it’s a smooth purĂ©e consistency. It should be thick but pourable, if it seems a bit thin then add a little more protein powder.
3. Brush pan lightly with the coconut oil, then pour in a circle of batter slowly, shake the pan gently to spread the batter into a 3 inch circle.
4. Cook for 3-5 minutes on one side until you see bubbles riding to the surface of your pancakes.
5. Using a spatula, carefully lift the edge and take a peek. If the underside of your pancake is golden brown, it’s ready to flip. Carefully flip your pancake and cook for another 3 minutes on the other side until both sides are golden brown and the pancake is cooked through. If the bottoms turn dark, lower the heat a little.
6. Serve with preferred toppings.
Give this recipe a try and let me know how you get on. Till next time, stay healthy and love the life you’re living! Xo
