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Blueberry and banana protein pancakes

Blueberry and banana protein pancakes

Serves 2 | Gluten-free These pancakes are not only a brunch and breakfast favourite, but make a delicious dessert too, keeping you full for hours afterwards thanks to the protein-packed ingredients. They are super-speedy and can be made in just 15 minutes! This recipe makes 4 pancakes, 2 per person, and they are delicious drizzled

Serves 2 | Gluten-free


These pancakes are not only a brunch and breakfast favourite, but make a delicious dessert too, keeping you full for hours afterwards thanks to the protein-packed ingredients. They are super-speedy and can be made in just 15 minutes!

This recipe makes 4 pancakes, 2 per person, and they are delicious drizzled with a little maple syrup, a natural sugar containing antioxidants.

Ingredients:


      • 2 ripe bananas
      • 2 eggs
      • 2 tbsp ground flaxseeds
      • 2 tbsp ground almonds
      • Handful of blueberries
      • Coconut oil
      • 2 tbsp maple syrup (optional)

Method:


  1. Peel the bananas and mash in a bowl.
  2. In a separate bowl, whisk the eggs with a fork.
  3. To make the pancake batter, mix the eggs into the mashed banana and add the ground flaxseeds and ground almonds. Stir in the blueberries.
  4. Heat a frying pan on a medium heat with 1/2 tablespoon of oil (you’ll need to cook them in batches) and spoon in a quarter of the mixture for each pancake. Cook for 2-3 minutes each side, until turning golden brown.
  5. Serve the pancakes as they are, or drizzle with the maple syrup.

This recipe is taken from p. 48 of our best-selling cookbook Mindful Chef: Eat Well, Live Better.



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Susan E. Lopez
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