GLUTEN FREE PROTEIN PANCAKES
From CutandJacked.com
If you're like most of us at IHF, you want to get creative with the taste buds so you don't have a stale taste in your mouth every time a meal comes around. I, personally, love to eat for taste and functionality whenever I'm not pre-contest. When I am pre-contest, I pretty much hate all food and am jealous of the kids at McDonald's....
Here's a great recipe I tried out the other day and loved. Hopefully, it will add a bit more taste to your healthy lifestyle. ENJOY!
Ingredients:
-1 Ripe Banana
-3 Eggs
-2 Egg whites
=1 cup almond milk
-1 Tbsp Vanilla Extract
-21/4 blanched Almond Flour
-1 Scoop Vanilla Protein Powder
-2 tsp Baking Soda
-1/4 tsp salt
-1 Tbsp Coconut Oil for cooking
Instructions:
1. In your food processor or high-speed blender, blend together banana, eggs, egg whites, and almond milk unit smooth. Add almond flour, protein powder, baking soda, and salt.
2. Heat some of the coconut oil in large skillet, and add batter to make 3-4 inch diameter pancakes. Cook about three minutes until golden on bottom and pancake wants to flip easily (when bubbles start to appear and pop). Feel free to add blueberries or other fruit to pancakes before flipping, if desired. Flip and cook 2 minutes longer. Add more oil as necessary.
Makes about 20-24 pancakes.
Nutrient Facts:
-1 Ripe Banana
-3 Eggs
-2 Egg whites
=1 cup almond milk
-1 Tbsp Vanilla Extract
-21/4 blanched Almond Flour
-1 Scoop Vanilla Protein Powder
-2 tsp Baking Soda
-1/4 tsp salt
-1 Tbsp Coconut Oil for cooking
Instructions:
1. In your food processor or high-speed blender, blend together banana, eggs, egg whites, and almond milk unit smooth. Add almond flour, protein powder, baking soda, and salt.
2. Heat some of the coconut oil in large skillet, and add batter to make 3-4 inch diameter pancakes. Cook about three minutes until golden on bottom and pancake wants to flip easily (when bubbles start to appear and pop). Feel free to add blueberries or other fruit to pancakes before flipping, if desired. Flip and cook 2 minutes longer. Add more oil as necessary.
Makes about 20-24 pancakes.
Nutrient Facts:
Calories: 194
Fat: 13.1g
Carbs: 10.8g
Protein: 13.6
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