Pancakes are a delicious crowd favorite, but sadly, they are usually not very nutritionally dense. That theory goes out the window with these Protein Pancakes, served with Almond Butter Syrup and fresh berries. Simple, tasty, filling, and clean. An excellent summer breakfast, you can eat these babies in the morning and be poolside or oceanfront by lunch without feeling weighted down. If you don’t have access to a blender, you can whip these up by hand. So get to it!
Protein Pancakes
- 2 bananas (very ripe)
- 3 egg whites (can be subbed with flax egg)
- 1/4 cup unsweetened almond milk
- 1/4 cup rolled oats
- 1 tsp cinnamon
- dash of salt
- 3-5 drops pure liquid stevia extract (optional)
- Almond Butter Syrup (recipe below)
- Fresh berries
- Combine bananas, egg whites, almond milk, oats, cinnamon, salt, and stevia in high-speed blender. Blend for 15-30 seconds until fully combined. If mixing by hand, mash banana with fork first, then add in remaining ingredients, stirring vigorously to combine.
- Heat nonstick skillet coated with cooking spray over medium heat. Drop 3 tablespoons per pancake onto skillet. Cook until golden brown, about 3-4 minutes per side.
- Top with fresh berries and Almond Butter Syrup. Enjoy! Serves 2 (4 pancakes each).
Almond Butter Syrup
- 1 tbsp unsweetened almond milk
- 1 tbsp almond butter
- 1-2 drops pure liquid stevia extract (optional)
- Combine all ingredients in mixing bowl, whisking with a fork.
- To ease mixing process, pop in the microwave for 10 seconds. The warm nut butter will combine more easily with the almond milk.
- Pour over a batch of Protein Pancakes.
Happy 4th of July!
a lovely side project 