We've started a new tradition in the SIL House: Pancake Saturdays. Someone mentioned that they should be pancake Sundays - but Sundays are often a lazy day so we just eat something quick ;P
These protein pancakes are our absolute favourite. They're low in fat, gluten free and high in protein and we rarely make any other pancake because these are just so good. You could call them Peanut Butter Banana Protein Pancakes - and you could also call them ahfreakingmazing.
Jesse has always been a traditionalist - maple syrup on pancakes and nothing else. Me? I'm so far from a traditionalist it's not even funny - but now I've converted Jesse too. The best thing to put on pancakes? Peanut butter! Even better if you mix peanut butter with a smidge of coconut butter - then you have peanut butter coconut banana pancakes ;)
I insist you try it - and if you don't like peanut butter, try almond butter!
Peanut Butter Banana Protein Pancakes serves 2, easily multiplied/divided
2 ripe Bananas, mashed
Just over 1/4 cup Bob's Red Mill Mighty Tasty Cereal or Polenta/Cornmeal
2 tsp Chia Seeds
1/2 tsp Baking Powder
1/2 cup Egg Whites
Optional: cinnamon/spices, added honey/maple syrup for extra sweetness, nuts/chocolate chips/mix ins.
Get out a nonstick fry pan, spraying lightly with oil if needed.
Mash your bananas and add in your chia seeds and egg whites.
Mix in your Mighty Tasty cereal and peanut flour.
Combine everything until smooth and pour 1/4 of mixture at a time onto your pan over a medium/low heat.
Cook until bubbles start to appear, flip and then cook until golden on the other side.
Watch your heat - if they brown too fast, turn your heat down. - or if they're not cooking quickly enough, turn it up.
Devour immediately or freeze for a quick and easy breakfast - they will also keep in the fridge for a few days.
But tell me, how do you like your pancakes?
I was never a pancake girl - until I started creating my own recipes!