Meal Details
1. Banana pancakes
235 cals, 8p, 35c, 6f (per meal)
3 large (8" to 8-7/8" long) (408g)
4 extra large (224g)
1 tsp (5mL)
4 dash (1g)
2 dash (1g)
4 tbsp (60mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a medium-sized bowl, lightly mash the bananas using a fork.
2
Add in the eggs, baking powder, vanilla, and cinnamon and stir until fully combined.
3
Heat a skillet over medium-high heat, and add about 3 tablespoons of batter for each pancake.
4
Let cook a couple minutes until the bottom side has firmed, then flip and cook on the other side for about a minute.
5
Serve with maple syrup.
2. Scrambled egg whites
60 cals, 7p, 0c, 4f (per meal)
1
Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.
2
Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.
3
Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.