Banana protein pancakes
490 cals, 25p, 69c, 11f (per meal)
1 large (8" to 8-7/8" long) (136g)
2 extra large (112g)
2 tbsp (12g)
1 dash (1g)
3 tbsp (45mL)
1
Mash the banana with a back of a fork.
2
Add the eggs, baking powder (optional), and protein powder. Mix until well-combined.
3
Spray the skillet with non-stick cooking spray and put over medium heat.
4
Once hot, add 3 tbsp of the mixture to the skillet. Cook for about 30 seconds, flip and cook the other side for another 30 seconds.
5
Remove from skillet and continue cooking pancakes until batter is gone.
6
Serve with some syrup.
7
Storing: You can store any leftover pancakes, wrapped in plastic, in the fridge for 2-3 days. Reheat by stove or microwave.