I have never really been a pancake girl. Give me a choice of pancakes, french toast or waffles, I will always choose anything but pancakes. Add omelettes, fritatas or Eggs Benedict to the mix and I'll leave the first three in the dust. The problem with any of the fluffy, more dessert like breakfasts is that I am stuffed when I leave the table but starving again in two hours. It's delicious, but just not the kind of meal to start the day with that really sticks with you. I recently found a winner of a recipe to add to the breakfast mix and the all American pancake may have just won me over. Finally.
Enter, the Protein Pancake! These protein packed flapjacks have been floating around the healthy food and fitness blogs for awhile now but after a few failed attempts, I decided this breakfast was not for me. It's fun to re-create something into a healthy bite, but not when it has a plastic like texture and would work better as a frisbee than the main attraction on a breakfast plate. I came across this recipe via Twitter and decided to give this healthy pancake one last shot and it was a morning win. The key ingredient? Bananas! Why I didn't think of this before is almost embarrassing but this is what makes the cakes sweet, gives them a nice consistency and- I can't believe I am using this word on my blog- extremely moist.
recipe adapted from Tone it Up!
1/2 banana, mashed
1 egg (or 2 egg whites)
1 scoop vanilla protein powder
sprinkle of cinnamon
Mix all ingredients together in a small mixing bowl. Pour into a non stick pan (I used a little bit of cooking spray) using a 1/4 cup measuring cup for each pancake. Cook until the ends start to bubble and you see bubbles in the middle, then flip over. Makes 3-4 large pancakes. I like to top mine with fresh berries. Mark uses honey. Almond butter or 100% maple syrup would do the trick, too!