Protein Powder Pancakes: Single-Serve Strawberry Banana
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 227.9
- Total Fat: 2.3 g
- Cholesterol: 55.7 mg
- Sodium: 194.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.9 g
- Protein: 33.8 g
IntroductionThese "pancakes" are incredibly high in protein and have NO gluten! They also contain over half a serving of fruit inside the pancake's "batter." These "pancakes" are incredibly high in protein and have NO gluten! They also contain over half a serving of fruit inside the pancake's "batter."
Banana, fresh, 1/2 small-medium (50 g)
Milk, nonfat, 2 tbsp
Egg whites, two large (66 g)
TwinLab Strawberry Whey Powder, 1 scoop (34 g)
Cinnamon, ground, 1/2 tsp
Vanilla extract, 0.5 tsp
Some whey powders have trouble blending well using a fork or whisk. My particular brand (TwinLab) works best in a food processor or blender.
I've found using fresh egg whites works better than using egg substitute, but you can still use egg substitute and it will still be safe to eat.
You can add flax to this. Add in 1 tbsp (30g) for a dose of heart-healthy fats and a bit more fiber
If you don't mind the added calories or gluten, you can add in some regular flour to help with the texture.
Regarding the picture: this is the actual picture of one of my breakfasts. Shown is the full recipe with 2 tbsp of Cool Whip (I use fat free), 1/4 cup of blueberries, and a tbsp or two of sugar free syrup.
Mash up the bananas in a food processor or by hand, then add in the milk and continue to process or mash until incorporated fairly well. Add in protein powder and blend (see tips). Once fully blended, blend in the egg whites, cinnamon, and vanilla.
Pour 1/3 to 1/2 of the batter into the frying pan, depending on the size of the pan. It should take each side about 2 minutes to cook, but watch it. When the bottom if firm, flip it over.
Serving Size: Makes one "serving"- which is about 2 good-sized pancakes or 3 medium sized