Seriously, the easiest protein pancake recipe! ～
When I was a little girl, I used to ask my mum for pancakes on Sunday mornings. I loved the idea of waking up and having fluffy, American-style pancakes piled up on a plate with a drizzle of maple syrup.
But, as far as I remember, I never had them.
Instead, we had churros with chocolate….
( It’s what you have for breakfast when you are Spanish! )
Every Sunday, my dad would get up very early to walk the dog, and on his way home, he would bring homemade churros with chocolate for my mum and me. These are pretty happy memories.
Although I loved eating warm churros with hot chocolate sauce, pancakes were always in my mind so, as I got older and my mum let me cook, I became a pancake’s obsessed!
I would make pancakes in all kinds of way. The classic thin crepe with lemon and honey, the sweet and savoury combo maple syrup and crispy bacon, and Nutella stuffed pancakes were my absolute favourites.
Seriously, writing this is making my mouth water! (and thinking about churros as well!)
Sadly, my fascination with pancakes ended when I got ill, and I had to avoid all kind of refined flours.
But, who said you can’t make healthy versions of pancakes?
The ones I am sharing with you today are probably the healthiest pancakes I’ve ever made!
These flourless and naturally sweetened pancakes are so easy to make. You will need a banana, rolled oats, an egg, and almond butter, high protein foods that will make you feel satisfied until lunchtime. Their texture is so soft and creamy that it melts in your mouth. For a personalised flavour, you can dress them up with extra ingredients like cinnamon, cocoa powder, vanilla extract, chopped nuts, or dark chocolate shavings. I personally like adding a pinch of cinnamon and top them with more banana for an extra energy boost before my workout.
HERE ARE SOME TIPS TO HELP YOU SUCCEED IN MAKING THESE GLORIOUS PANCAKES
- Make the pancakes small so they are easier to flip. I use two tablespoons of batter for each pancake.
- Use the right spatula. A large and thin metal spatula will help you massively to flip the pancakes. A large spatula is even better because when placing it underneath of the pancake, it covers it all so when you flip the pancake, it doesn’t break or spills batter onto the pan. (if this happens, don’t worry, just scrap out to avoid burnt bits of batter).
- Be patient. Cook over medium heat for about 1 minute each side. Lift a corner of the pancake and when the bottom looks brown and golden, flip it for another minute. Bear in mind, as banana has sugar it’s more likely to burn!)
- Add baking soda if you like your pancakes fluffier. I didn’t use any for a denser texture.
I honestly hope you try making these protein pancakes and enjoy them as much as I do!
The Easiest Protein Pancakes
- 1 banana large, roughly chopped
- ¼ tsp ground cinnamon
- 1 egg
- 1 tbsp almond butter
- 3 tbsp rolled oats gluten free
- ½ tbsp coconut oil
- chopped walnuts
- 1 drizzle maple syrup, organic honey or agave syrup to serve
- Place half of the banana, roughly chopped, in a blender with the cinnamon, egg, almond butter, rolled oats and blitz to a smooth batter.
- In a non-stick frying pan, melt the coconut oil over medium heat. Spoon 2 tbsp of batter into the pan and fry for about 1 minute on each side. Lift a corner of the pancake and when the bottom looks brown and golden, flip it for another minute. Repeat this step with the remaining batter.
- Stack the pancakes on top of each other, top with the remaining banana and walnuts, and drizzle with a little maple syrup.
The easiest protein pancake recipe