Banana Protein Pancakes
How to make these fluffy, healthy and high protein pancakes that aren't rubbery...
The trick to make protein pancakes that aren't rubbery, is to use vegan protein powder.
I used a pea and hemp protein mix - butterscotch flavour bio synergy lean & green. Personally find it a little synthetic tasting but it's quite nice and mixes well.
I wanted to use some old over ripe bananas I had left over, which are sweet and easy to blend! Plus no wastage and all that ;-)
These banana pancakes, aren't vegan as they have egg in them however, they're pretty healthy with using oat flour, banana and egg and only a dash of coconut oil. I also added turmeric in; the dury is out if it's anti-inflammatory but there's no harm adding to the mix as it's practically flavourless! I personally add a sprinkle of salt to bring the flavour out.
INGREDIENTS
100g over ripe banana
10g rolled oats
25g Vegan protein powder
1 medium egg
25ml alpro coconut milk
5g coconut oil (1 tsp)
sprinkle turmeric
Pinch salt
Honey to drizzle (10g)
METHOD
Using a blender, blitz the banana, egg, coconut milk, the protein, turmeric & salt.
Once mixed, put a non-stick pan on a medium-high heat and add the coconut oil (this can be butter or another oil, but I like the coconut oil flavour and heats a bit better than some oils)
Add the mix in small circles, to make American style slightly thicker pancakes
It may take a few tries to get the heat right but best way to check it's starting to cook is when small bubbles pop through the mix.
Plate up and drizzle with honey to add some sweetness
Enjoy, Hannah x
