Servings: 1 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins
American style pancakes. They're fluffy, they're creamy and they're extremely mouthwatering, but they're also full of sugar and CARBS, right? Wrong! Well, in this instance anyway. These creamy banana and almond protein pancakes are not only low in CARBS, but they're also high in protein - making them the perfect post-workout breakfast meal. What will surprise you the most is that they taste just like the real thing. They're creamy (thanks to the organic grass-fed whey), they're extremely fluffy and they have just the right amount of sweetness too, thanks to the natural sugar of the banana. On top of that, they're low carb, full of healthy fats (thanks to the almond flour) and they contain only 5 main ingredients - almond flour, WHEY, 1 banana and 2 eggs. That's it!
- Banana (1 + 1/4)
- Protein powder (20 grams)
- Almond flour (30 grams + 1 tbsp)
- Vanilla pod
- Eggs (2 medium)
- Fresh blueberries (1/3 cup)
- Almond butter (1 tsp)
In a bowl whisk together your eggs until foamy. Add the sliced banana and mix the egg and
banana together until you have almost no banana lumps.
Add the almond flour and whey protein powder and whisk everything together once again. If
you're using a vanilla pod then add this too.
Heat a frying pan with a tsp of coconut oil and make sure that the entire pan is well greased
with a tissue. Using a tbsp, add a dollop of pancake mixture to the pan and cook on medium
heat until bubbles start to appear and then quickly flip. Cook for another minute or two on
the other side and then repeat this process until you've used up all your pancake mixture.
We keep our pancakes in the oven on a warm plate whilst cooking the rest of our pancakes.
Once done, stack your pancakes high and top with banana, blueberries and a tsp of almond
butter - if you fancy!
Banana and almond pancakes 1.jpg
Banana and almond pancakes.jpg