Vanilla Protein Pancakes
Gluten-free, Nut-free, No added sugar
Equipment
- Frying pan
- Spatula
- Mixing Bowl
- Whisk
- Ladel
Ingredients
- 1 Large Banana (mashed) Approximately 100g
- 2 Large Eggs Room temperature
- 35 grams Vanilla Protein Powder
- 1 Tsp Baking soda Makes fluffier pancakes
- 1 Tbsp Olive oil For frying (optional - omit if pan is non-stick)
- Fruit and maple syrup To garnish
Instructions
- In a bowl, whisk the eggs until well beaten
- Add in the mashed banana and vanilla protein powder (and baking soda) and mix until well-combined
- Heat a frying pan on medium-high heat (add oil if required)
- Once the pan is hot, take a ladel and pour the batter onto the pan (I tend to make 2-3 pancakes at a time - leaving a 2-inch gap between so they don't merge)
- Lightly fry on one side for 2-3 minutes then gently push the spatula underneath (you will be able to feel whether the pancake is cooked on that side at this point as it will feel slightly firm when pushing the spatula under)
- Making sure the spatula is completely under the pancake, gently flip it over onto the other side and cook for a further 2-3 minutes (it is important to be gentle here as the batter can splash)
- Move the pancakes onto a plate and then add your toppings (I love to add berries and syrup here)
- Enjoy!
Notes
- Calories do not include additional toppings
- Storage: in an air-tight container for 2-3 days in the fridge