Looking for the perfect breakfast to get you going in the morning? Look no further! These are my favourite fluffy, blender pancakes that are chock-full of protein!
I make these every week, usually in double batches as a perfect grab and go breakfast or even pre/post-workout snack.
This recipe features protein powder, so the flavours are customizable. I have made these into blueberry lemon, pumpkin spice, chocolate, banana spice or gingerbread.
Most recently I made blueberry lemon and they were amazing!! I used vanilla protein powder and added _ tsp of almond extract, the juice of half a lemon, a tablespoon of lemon zest and 1 teaspoon of ground cardamom. After blending the rest of the ingredients, I folded in half cup of fresh blueberries!
I have made this recipe with both vegan and whey based protein powder and both have worked great!
Recipe:
– 2 medium, ripe bananas
– 1 cup rolled oats ( I like to use Bob Red Mills Gluten Free Oats)
– _ cup egg whites
– 1 scoop of your favourite protein powder
– 2 tsp baking powder
– 1 tsp vanilla extract
– _ tsp Himalayan pink sea salt
– A tsp of cinnamon or cardamom work really nice here as well.
Instructions:
Add all ingredients into a blender and blend until smooth.
Drop by 1/4 cup onto a hot skillet oiled with coconut oil. Cook the first side until bubbles appear over the top of the pancake. Flip carefully and cook the other side about a minute. Keep an eye on the temperature of the pan. Sometimes they need to be turned down and cooked longer on each side. They tend to brown quickly from the banana in the batter.
Keep leftover pancakes in a sealed container in the refrigerator. Reheat in the microwave for a few seconds.
Give these a try and let me know how they are!
Happy Monday!
Coach Shannon
