High in protein and easy to store, these banana pancakes are perfect for batch cooking at the beginning of each week for easy, on-the-go snacks or breakfast.
Banana Protein Pancakes
High in protein and easy to store, these banana pancakes are perfect for batch cooking at the beginning of each week for easy, on-the-go snacks or breakfast.
Ingredients
- 1.33 T coconut oil
- 4 T gluten free all purpose flour
- 1.33 cup 2% cottage cheese
- 13 oz banana
- 60 g vanilla whey protein isolate
- 1 large egg
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- .5 tsp sea salt
Instructions
- Heat a pan over medium-high heat with some of the coconut oil.
- Add all ingredients to a blender or food processor and process until smooth.
- Use a 1/4c to spoon out the batter and let cook until it can be flipped. Lower the heat if the bottoms are browning faster than the batter sets.
- Continue until all batter is used – should make 12 servings.
Notes
Calories – 100
Protein – 7.5g
Carbs – 11g
Fat – 3g
This includes the fat from the coconut oil used for cooking. You can also adjust this to have more protein by adding more protein powder, but you’ll have to adjust the macros and calories. You can also mix things up with different spices like clove or cardamom, or add berries!
Add to MyFitnessPal here or search for KWF Banana Protein Pancakes.
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