I made these Protein Pancakes for Tom and I for an Easter Breakfast after our traditional sunday morning workout.
I have honestly never seen someone eat something so fast!
These pancakes have a good 20-25g of protein per portion (depending on which protein powder you use) making them a brilliant post-workout meal. Super fresh and healthy, loads of good fats. Not to mention they’ll fill you up until dinner!
Considering this was the first time I’d made protein pancakes (and also considering I completely improvised the recipe!) I was very proud of myself. It also just goes to show just how easy they are to make!
You can obviously vary this recipe depending on your berry/nut butter preferences. The strawberry and almond butter combination went really well and the added crunch from the sunflower seeds was perfect. However if you fancied throwing in a few blueberries or chocolate chips then that’d probably go down a treat too!
I won’t keep you waiting any longer though – these are just too good:
Makes 6 medium sized pancakes.
- 2 Medium bananas
- 1 Teaspoon baking powder
- 1 Tablespoon of oats, flaxseed or oatbran
- 3 Tablespoons of ground almonds
- 2 Eggs
- 2 Scoops (around 60g) unflavoured protein
- A Splash of water or almond milk to to soften the batter (if necessary)
- A Couple of teaspoons of coconut oil
- Almond butter- around a tablespoon per person (I used a sachet of Pip & Nut Coconut and Almond Butter. YUM). Obviously you can pretty much use any nut butter of your choice.
- Any berries of your choice
- Mixed Sunflower and pumpkin seeds
- A drizzle of honey
In a large mixing bowl, mash the bananas with a fork or spoon. When they’re well mashed with not to many lumpy bits, add the oats, baking powder, ground almonds and protein, until all the ingredients are well combined.
Whisk the eggs lightly in a jug, before stirring them into the banana mixture. Again, stir well, adding any water/almond milk if necessary. The mixture shouldn’t be too sloppy though!
Heat some of the coconut oil in a large frying pan over a medium to high heat. You can then pour in a spoonful of the mixture at a time. They’ll take about two or three minutes to cook on each side. I usually do mine about 10 cm in diameter and about an inch thick, so cooking time will obviously vary depending on the size.
These pancakes tend to brown quite quickly, so don’t worry if you think they look too dark. Just keep sniffing to makes sure they don’t burn!
I like to keep mine warm in the oven until all the batter is cooked.
Chop up whatever berries or fruit you’re serving with your pancakes. Put your protein pancakes on a plate, drizzle with almond butter, honey and top with your fruit and seed combo!
Do you have a favourite post-workout meal?