I woke up Tuesday morning with the intention of cleansing, but I felt so guilty not using up the food in our fridge before we head out of town. I HATE wasting food, and didn't want to let the food we had in there to go bad while we are away. So, instead, I decided to make some protein pancakes to use up our "almost TOO ripe" banana, and some eggs! They turned out pretty good, especially with some chunky peanut butter and honey to top them off!
Ingredients:
2 Eggs
1 Egg worth of whites (3 tbsp of "All Whites")
1/4 Cup oat flour (I used Bob's Red Mill)
1 Scoop vanilla protein powder (I used Vanilla Isalean, purchase at alexfanelli.isagenix.com)
1 Ripe banana
1 Tbsp unsweetened cocoa powder
1-2 Tsp cinnamon
2 Tsp pure vanilla extract
Let's Cook!
1. Combine all ingredients in a bowl. I decided to use an extra egg and vanilla last minute, for more moisture and flavor (already included in ingredients ;-) ).
2. Use a non-stick pan at medium heat (level 5 on my stove). Let heat up for a couple minutes. Drop 1/4 cup servings of batter onto pan. Let cook until small bubbles start to form on top, and edges solitify. Flip, and let cook for 1-2 minutes or until cooked through.
3. Add your favorite nut butter for additional protein, and honey for some natural sweetness. Enjoy!!
**This recipe makes about 6, 1/4 cup pancakes.
**Each pancake is about 85 calories with 6g of protein!
**Your additional toppings will change that calorie and protein count.
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