Protein Pancake Recipe

protein pancakeWant to try a Paleo-inspired Protein Pancake Recipe? This one has been passed around my CrossFit gym and is a real winner.

I first tried this protein pancake recipe during my gym’s Paleo diet challenge.  I made them today after a bike ride and thought I should share with all of you.

Nutritionally, what I like about these is that they use an egg and nut butter to provide more protein compared to traditional wheat-based pancakes.  And the carbohydrates come from mashed real fruit (banana, pumpkin or sweet potato) rather than a refined grain that lacks fiber and the antioxidants and vitamins and minerals of fruit.

I calculated the nutritionals to be about 350 calories (depends upon how much mashed fruit and nut butter you use and what you top them with) but with about 15+ grams protein and 4+ grams of filling fiber. Unlike wheat pancakes that “scream” for maple syrup and butter, these are great topped with fresh berries.

They’re delicious, super easy to make and will keep you full for hours. Promise.

Ingredientsprotein pancakes

1 small ripe (overripe is better) banana

2 eggs or 4 egg whites

1 Tbsp nut butter

Pinch of cinnamon, if desired.

Drop of vanilla or almond extract, if desired

Instructions:

1. Mash the banana, add the egg and mix well. Stir in nut butter and any spices or extract.

2. Heat a nonstick skillet on medium heat and use some oil or nonstick cooking spray to ensure the pancakes don’t stick. Pour a large spoonful of batter into hot pan and cook until browned on one side (3 minutes or more) flip and brown the other.

(Use patience when cooking these as you need to let the batter really set and firm up before you try to flip them; lower eat for longer works best.)

Makes 2 large or 4-5 silver-dollar pancakes.

Enjoy them plain or with fresh fruit on top, a drizzle of honey or Greek yogurt. You can also substitute the banana for pureed pumpkin or sweet potato.


Comments

  1. Veronica says:

    wow thanks for sharing! I’ve gotta try this, it sounds so simple

  2. I made these pancakes this weekend. I doubled the recipe so my husband could have them as well. I think they tasted great. I used a small baked sweet potato (leftover from night before) and one small ripe banana as the base. The only down side is that they do take a long time to cook and set up. They are really tender and moist. Thanks for sharing!

  3. They are great ! I’m just eating them right now ! just added a pinch of cinnamon and 1 tsp on Brown sugar , they taste yummy ! Thanks for sharing

  4. What a great idea! Thank you

  5. TY–i use almond butter allthe time. its something i discovered since i became diabetic.

  6. Wow! This looks great. I have been looking for some new healthy foods. Thanks for sharing.

  7. Just made these and they are fantastic!!! I used the almond extract abd cookdd them over 1tsp of coconut oil. They’re absolutely delicious. Thank you for this recipe.

  8. is there any way to make these nut-free? I have a nut allergy :(

  9. I can’t wait to try these! Are the nutritionals per pancake or per serving? What is the serving size? Thank you!

  10. Anonymous says:

    So delicious! Tried it today and everyone loved it. Thanks for sharing.

  11. Anonymous says:

    Om nom nom. These are so good and so filling! They cooked great on my griddle and I must have made them really small because I ended up with a dozen just by doubling the recipe, but it was the perfect amount for me and my fiancé.

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