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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Protein Pancakes Recipe

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This recipe for Banana Protein Pancakes is from Frazer Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c rolled oats, uncooked
1 ripe banana
2 eggs
1/2 c egg whites
4 t baking powder
1/8 t sea salt
1/8 t ground cinnamon
1/4 c vanilla protein powder
2 T flaxseed meal
1 T coconut oil, for cooking
sliced bananas, for garnish
pure maple syrup, for serving
Directions:
Directions:
In a blender, add all the ingredients, except for the coconut oil.

Blend this until very smooth.

To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.

Once the oil is melted, pour about 1/3 c of batter onto the hot griddle. This will make approximately 4 in pancakes which is what we prefer at our house.

Cook the pancake for 2-4 minutes, until edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Flip using a spatula and cook an additional 2-3 minutes or until golden-brown and cooked through.

Repeat with remaining batter.

To serve, you can top with some fresh sliced bananas and drizzle with pure mapple syrup.

 

 

 

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