After a hard day working (and eating pancakes with nutella and strawberries), I came home to be greeted by my Mum pleading that I make some homemade protein pancakes for tea. It’s the kind of request I can’t refuse. I mean it is pancake day, after all. Plus my Banana Protein Pancakes are super tasty, if I do say so myself. Seeing as it’s Pancake Day, I thought I’d share the recipe here too. Just in case anyone else fancies indulging in a giant stack of guilt-free banana protein pancakes.
2 medium eggs
1/4 cup cottage cheese (it’s not as weird as it sounds, I promise!!)
1/4 cup whey protein powder
1 tbsp coconut flour (or oat flour)
Begin by chopping and mashing the banana in a bowl. This recipe will be even sweeter if you choose a banana that’s a little bit over-ripe. Just remember- the browner the banana, the sweeter it’ll taste. Once it’s been mashed to a banana puree, mix in the cottage cheese. The mixture will probably look lumpy at this stage, but don’t panic. Once the pancakes are cooked, they’ll be fluffy and tasty as pancakes should be.
Next, add the eggs to the mixture. Fold in the eggs until they’re fully combined before adding your protein powder and coconut flour. I opted for salted caramel protein powder to add an extra sweet flavour. I find the salted caramel perfectly compliments the banana taste of the pancakes. But vanilla protein works just as well and I’m sure almost any other sweet-flavoured protein will! Once everything’s all stirred in, it’s time to get cooking.
Heat the frying pan and add 1-2 tbsp coconut oil. I tend to add a little extra coconut oil in between making each pancake, just to avoid any pancake-sticking mishaps! These banana pancakes are a bit more delicate than your usual pancakes so it’s best to keep them small and stack them high. You’ll need to use approximately 2 tablespoons of pancake batter for each one. Spoon the mixture into the pan, forming a perfect little circle. Leave it cook for 1-2 minutes on medium heat until bubbles begin to form on the top-side before flipping to cook the second side. Though, rather than flipping, these may need more of a gentle scoop and turn over.
Once all the pancakes are cooked, stack them higher than the Leaning Tower of Pisa, add your toppings of choice and dig in to some banana-ry pancake goodness. These pancakes should be super soft, tasty and more-ish. I topped mine with Nutella, Sweet Freedom syrup and blueberries but feel free to go wild and add any toppings you desire.
Happy Pancake Day! Let me know if you decide to whip up some banana protein pancakes :).