After my intense workout, I thought I deserved some delicious food! Those banana-egg pancakes just screamed my name! I put a little twist on these ones this morning!
Instead of using a full egg, I used three egg whites. I also added 1 scoop of protein powder. (bought at Whole Foods Market)
-I made the mistake of adding all the ingredients in before mashing the bananas. Don’t make this mistake. Mash the bananas first. I could have used a blender, but that seemed like too much extra work.
I added in 1 tbsp of Chia seeds to give the pancakes more protein, fiber and antioxidants.
-Turn your frying pan on medium-high
-Pour 1/2 the batter onto frying pan. Top with blueberries and cover.
-Cook each side until golden brown.
-Flipping may be the biggest challenge with this recipe. The key is to flip as fast as you can
-Instead of added syrup, I prepared a little PB2 powdered peanut butter for the top. I really enjoyed the flavor of the banana pancakes with the PB2. It surprisingly brought out the flavor in the blueberries. I only had sugar free syrup in the house, but I am getting rid of all of the sugar-free products for my New Year’s Resolution.
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