Protein Choc Banana Pancakes
vegetarian / prep time 10 minutes / cook time 10 minutes
Oh my… I just think of them and I’m already drooling. On a weekend, when I have more time, I love to treat myself with a more indulging breakfast. This banana choc protein pancake is just perfect for that. It is my macro friendly version. Rich in proteins (over 30 gr per serving), sweet and fluffy, with no added sugars (except for the chocolate). I love topping it with fresh fruit and sweetened Greek yogurt, or if I choose to go all the way drizzle maple syrup or chocolate on top.
A little confession, my kids are not obsessed with these, for some weird reason they prefer the regular version (so I end up making 2 different batches), but for me and the Hubbs these are perfect, and a real treat. They have a little secret twist that’s makes them fluffy but are extremely easy to make. The secret is to beat the egg whites before adding them to the pancake mixture.
So on a Saturday or Sunday morning you can probably find me in the kitchen making these, and then getting chocolate all over my shirt being my clumsy self, lol.
Ingredients for 8 small pancakes – 2 servings
2 large eggs
2 scoops vanilla protein powder (60 gr)
1 large ripe banana mashed
¼ tsp. baking powder
¼ tsp. cinnamon
A pinch of salt
10 gr / ¼ oz butter for frying
8 big chocolate medallions or 25 gr / 1 oz chocolate chips (optional)
watch the video
Method
Break the eggs and separate the egg whites from the yolk carefully in 2 bowls.
Add to the yolk bowl the mashed banana, protein powder, baking powder, cinnamon and salt. Mix together until a smooth mixture is formed.
Whip the egg whites on high speed for about 2 minutes until soft peaks are formed (that barely hold their shape). Gently fold half of the egg white’s mixture into the banana mixture, do the same with the second part until well combined. In case you don’t have chocolate medallions this is the time to add in the chocolate chips if desired.
Heat up a non-stick skillet, add the butter. Once melted lower the heat to medium low. Scoop the batter in and create small (about 10 cm, 4 inch diameter) pancakes. Add one big chocolate medallion in the center of each pancake. Cook them about 1.5-2 min on each side (this time may vary according to the heat and skillet). Make sure they are cooked well, otherwise they are mushy and rare, lower the heat if needed to keep them from burning.
Now it’s time to indulge and treat yourself, top it with your favorites and eat it warm while the chocolate is still melted, yummy!
