Published on September 3, 2015
High Protein Banana Pancakes
These fantastically healthy and utterly delicious High Protein Banana Pancakes are the latest in our series of recipes from our friends over at EatandThink. Enjoy…
Prep and Cooking Time 30 minutes
• 3 ripe bananas
• 4 eggs
• 1tsp of baking powder
• 1tsp almond essence
• 1tsp cinnamon
• A handful of mixed berries
These banana pancakes make a delicious recovery breakfast after a morning run. The combination of carbohydrate from the banana and easily digestible protein from the eggs will help to replenish muscle glycogen (energy) stores.
Berries are a great source of antioxidants for tired muscles.
1 – Using a potato-masher mash the bananas in a bowl until smooth.
2 – Crack the eggs into another bowl and whisk with a hand-blender until light and fluffy.
3 – Add the whisked egg, cinnamon, almond essence and baking powder into the mashed up bananas and stir with a wooden spoon to combine.
4 – Add a tiny bit of butter to a hot pan and pour in one ladle of mixture
5 – Cook over a medium heat for 2 minutes until lightly browned, flip and cook for a further 2 minutes.
6 – Place the cooked pancakes in a warm oven until the full batch is cooked.
7 – Serve topped with fresh berries, extra sliced banana or stewed apples.
This recipe is courtesy of our friends Kelly, Louise and Veronica, all registered dietitians from EatandThink.co.uk – EatandThink offer sound nutritional advice for all stages of life with a no-fads philosophy and common sense approach to wellbeing. Find out more and register for their weekly meal plans at EatandThink.co.uk