Cook Time: 5 minutes
Yield: 6 pancakes
- 3 Medium Bananas
- 4 scoops (50g) Pure Unflavoured Organic Whey Protein
- 2 tbsp Peanut Butter
- 1 tbsp Coconut Sugar
- 1.5 tsp Baking Powder
- Per serving (3 pancakes):
- Kcals: 353
- Protein: 17g
- Fibre: 6.5g
- Carbohydrates: 47g
- Sugars: 25g
- Fats: 13g
I've tried making these without using any whey protein powder, but it just doesn't work; the whey protein is essential for absorbing a lot of the moisture and fat from the banana and peanut butter. Without it you end up with a gooey mess, so it's good to know that the whey protein is serving an important function, rather than playing a purely nutritonal role.
This makes for a perfectly comforting (yet healthy) antidote to these freezing grey mornings, and as with (almost) all the recipes on this blog they're reeeallllly easy to make. So, let's get started shall we?
- Try serving with your favourite fruit and a dizzle of maple syrup
- For some people the pancakes can be sweet enough without the coconut sugar, especially if you're using well ripened bananas or a sweetened peanut butter, so it's worth tasting the mix before sweetening.
- Mash the banana and peanut butter (I used a potato masher) until it forms a good gooey texture.
- Add the dry ingredients and give a thorough stir until everything is well mixed together
- Bring a frying pan to a medium heat and add about one teaspoon of cocunut oil
- Add one tablespoon of mixture to the fying pan, pressing down gently with the spoon to flatten the mixture out and form a vaguely rounded shape.
- Heat for three minutes and then flip over, heating for a further two minutes. You may want to give a further couple of minutes if it isn't quite cooked through.
- Repeat for the rest of the mix and you should end up with six amazing pancakes.
- Enjoy. You can keep any you don't eat for a couple of days in the fridge...reheating shouldn't be a problem provided you heat them all the way through.