Seriously though, Sir Mix-A-Lot aside, I eat protein pancakes on a daily basis. They're my non-guilty pleasure. Sometimes I think I need to be a maple syrup conglomerate (like Vince Vaughn in Wedding Crashers).
Here's my new favorite, moist and fluffy protein pancake recipe: peanut butter and banana. Classic.
For the batter:
- 1/8 cup oats
- 1/4 teaspoon baking powder
- 1/3 cup egg whites
- 1/4 ripe banana
- One packet Truvia
- Dash of cinnamon
- 1/2 tablespoon chia seed
- 2 tablespoon unsweetened vanilla almond milk
- 1 scoop Dr. Mercola Miracle Whey banana flavored protein powder (or any protein equivalent to 10 grams of protein
For the topping:
- 1/4 cup Walden Farms (or sugar-free) pancake syrup
- 2 tablespoons PB2 (de-fatted peanut butter powder)
- 1/4 ripe banana sliced up
- 1 tablespoon all-natural peanut butter
Combine all of the batter ingredients into a blender or food processor. Blend until mixed and a pancake batter is formed.
Pre-heat a nonstick pan on medium and spray coconut oil cooking spray lightly (not too much because remember those are not calorie-free. The labels are deceiving, so spray only what you need.) Pour 1/6 of pancake batter onto pan.
For the topping, stir PB2 into the syrup and microwave for 15 seconds. Stir again.
Stack the pancakes, pour on PB2 syrup mixture and top with the all-natural peanut butter.
Time to eat!