These protein pancakes are fantabulous. They're low in fat, gluten free and high in protein and so tasty. You could call them Almond Butter BananaPancakes -
I made them, yummy, very good. Thank you to Southern In Law for the receipt.
I insist you try it - and if you don't have almond butter, use peanut butter or a seed butter.
serves 2, easily multiplied/divided
gluten free, low fat, clean eating friendly, sugar free
2 ripe Bananas, mashed
Just over 1/4 cup Bob's Red Mill Mighty Tasty Cereal or Polenta/Cornmeal
1/3 cup Almond Flour (or you can use Protein Powder instead of it if you are the Protein Powder type)
2 tsp Chia Seeds
1/2 tsp Baking Powder
1/2 cup Egg Whites
Optional: cinnamon/spices, added honey/maple syrup for extra sweetness, nuts/chocolate chips/mix ins.
Get out a nonstick fry pan, spraying lightly with oil if needed.
Mash your bananas and add in your chia seeds and egg whites.
Mix in your Mighty Tasty cereal and almond flour.
Combine everything until smooth and pour 1/4 of mixture at a time onto your pan over a medium/low heat.
Cook until bubbles start to appear, flip and then cook until golden on the other side.
Watch your heat - if they brown too fast, turn your heat down. - or if they're not cooking quickly enough, turn it up.
Devour immediately or freeze for a quick and easy breakfast - they will also keep in the fridge for a few days.
You can eat them with marple syrup, Peanut or Almond Butter, or a personal tipp: mix nut butter with a smidge of coconut butter - then you have nutbutter coconut banana pancakes ;)
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