There’s not much to dislike when it comes to pancakes. I’m sure everyone loves a big plate of delicious pancakes once in a while. Of course, we all have our preferences, but in general pancakes are pure delight.
Nowadays, many of us follow a healthier diet and we don’t give ourselves so many opportunities to enjoy a pancake feast. Well, what if you only used fruit as a sweetener and packed your pancakes with protein? Wouldn’t that be great?
I have to thank my friend Arminas for sharing this idea and my fiancé Rokas for altering the recipe to create soft and fluffy protein pancakes. In our house, he’s the pancake master, but I promise to keep up and, maybe even become better than him one day.
Serves 2 | 1 cup – 250 ml | 5 mins prep & 10 mins for cooking
- 1 large ripe banana
- 1 egg + 2 egg whites
- 1/3 – 1/2 cup plain flour
- 1/2 – 1 teaspoon of cinnamon
- 1,5 tbsp of liquid coconut oil (or olive oil or liquid ghee)
Mash banana well with a fork, mix with egg, egg whites, cinnamon and oil using a balloon whisk. Mix in flour.
Heat a large non-stick frying pan. Spoon a bit of mixture onto the pan to form small round pancakes. Flip after about a minute or less to make both sides nicely brown.Serve with toasted almond flakes and maple or agave syrup.