BANANA WALNUT PROTEIN PANCAKES
What? You can eat pancakes that are clean? Yep! You got it! Not only did this month’s Oxygen Magazine have an AMAZING smoothie recipe, but it has a pancake recipe that is “to die for”! Jim and I have already had these twice and I just have to say, IHOP has nothin’ on me with this recipe!
WARNING: You will be cleaning bowls ’till the cows come home! Yes, it’s a little labor-intensive, but I promise the reward is well worth it!
*This is a guest post written by Tiffany
MORE PANCAKE RECIPES TO TRY:
- Healthy Pancakes for Meal Prep
- Clean Eating Cake Batter Pancakes
- Blueberry Burst Pancakes (for one!)
- Strawberry Pancakes
- 3 small bananas
- 1/2 cup chopped walnuts
- 6 egg whites
- 1 cup rolled oats (substitute Gluten Free rolled oats)
- 1 tbsp ground flax
- 1 tbsp wheat germ
- 2 tbsp protein powder
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract (avoid HFCS)
- 2 tsp maple syrup (not Aunt Jemima y’all – the REAL stuff!)
- 1/2 cup plain low-fat Greek yogurt
- In a shallow bowl, mash bananas until smooth. Add walnuts; set aside.
- Beat egg whites until stiff. Set aside.
- In a large prep bowl, combine dry ingredients.
- In another bowl, combine the mashed bananas, walnuts and egg whites with wet ingredients. Add the dry ingredients to the wet ingredients and mix gently to combine.
- Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about 1/4 c of batter for each pancake (yes, those are large pancakes!). Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used. Serve.
Oxygen Magazine, March 2012, “Breakfast is Served,” pg 84
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American