Recipes

National Pancake Day!

(Original Post March 8, 2016)

Happy National Pancake Day!
I wasn’t planning to eat much today because I’m going out for tacos tonight (YAHOO!) But while I was doing cardio this morning, the local news shared with me that it was National Pancake Day.How can you not participate in a national holiday?

So I went home and I made some Banana Protein Pancakes. Most people know about the easy recipe of 1 banana + 1 egg, but I wanted more than that (because that’s how I am). Plus I had two bananas that were extremely ripe and needed to be used. So I adjusted the recipe a little bit. I made “2 Servings” and ate them both. #noshame

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Ingredients: (makes 4 pancakes)

For the pancakes:
2 medium ripe bananas
1 large egg
1 scoop Vanilla Protein Powder (I used Designer Whey Lite Vanilla Cupcake)
1 tsp vanilla extract

For the topping:
2 Tbsp peanut butter powder (I used Peanut Butter & Co. Protein Powder)
2 Tbsp Vanilla Greek Yogurt
1 tsp water

AND SPRINKLES.
Because obviously, everything tastes better with sprinkles.


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​I’ve made these types of pancakes several times and I’ve come to realize that the only way to be successful is to:
1. Cook them at low heat and
2. Make sure the pan is hot before you put the batter on.If the pan isn’t hot, the batter runs all over the place. If you cook them at high heat, they’re going to  burn. I’ve learned from experience.Mash up the bananas in a small mixing bowl. Whisk in the egg, vanilla and protein powder. Once the pan is hot, make sure you use non-stick spray (I used butter flavored because hello, these are pancakes). Put a big spoonful of batter onto the pan and let cook for about 3 minutes. Then carefully flip over and cook the same amount on the other side. They aren’t going to look perfect so don’t worry if they’re a little flimsy when you flip them.While they’re cooking, you can prepare the peanut butter. Normally, powdered peanut butter is made with just powder and water. But for extra protein purposes, and because I wanted it to be creamy, I mixed it with Greek yogurt. You may need to add more water if you can’t get all the powder saturated. It should kind of be a thick, whipped texture when you’re done.Let the pancakes cool before you put the peanut butter on top so that it doesn’t melt. Top with sprinkles and VIOLA!
​(I really like that word lately). They may not look the prettiest, but they were definitely delicious.


I ate all 4 pancakes, but the serving size should truly be 2 pancakes per person. 

1 serving: 200 calories, 4g fat, 27g carbs and 12.5g protein. 

Now I have to eat minimally the rest of the day so I can enjoy my TACOS and CHIPS and SALSA tonight!

Happy Tuesday!

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