Cinnamon Banana Pancakes
Ingredients
The pancake batter
-
2
cups
milk of choice
-
2
Tbsp
apple cider vinegar
-
½
cup
oat flour
-
1
cup
protein powder (hemp or soy recommended)
-
¼
cup
coconut flour
-
¼
cup
flaxseed meal
-
1
Tbsp + 1 tsp
cinnamon
-
½
tsp
all spice
-
2
tsp
baking powder
-
½
tsp
salt
-
2
medium
bananas
-
⅔
cup
egg whites
-
⅛
cup
honey (or agave)
The peanut butter drizzle
-
⅓
cup
powdered peanut butter
-
2
Tbsp
milk of choice
-
1
Tbsp
water
Instructions
- Whisk together the milk and apple cider vinegar in a medium bowl and set aside.
- In a large bowl, combine oat flour, protein powder, coconut flour, flaxseed meal, cinnamon, allspice, baking powder, and salt.
- Mash the bananas in a separate bowl, then add egg whites and honey, mixing well.
- Combine the banana mixture and the milk mixture with the dry ingredients, stirring until combined.
- Heat a non-stick skillet over medium heat, using cooking spray to prevent sticking.
- Pour the batter onto the hot pan using a ½ cup scoop for large pancakes, or a ¼ cup scoop for smaller ones.
- Cook each pancake for 3-4 minutes on each side until the edges brown and pancakes don’t stick.
- Mix the ingredients for the peanut butter drizzle in a bowl.
- Once pancakes are cooked, drizzle with the peanut butter mixture and enjoy.
Nutrition Facts (estimated)
Servings
7 large pancakes
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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