That said, I tend to go through phases with what I eat for breakfast and right now I’m in an tofu scramble and protein pancake phase. I get cravings for oatmeal from time to time so that pops up too, but it’s been on the back burner lately.
I discovered 2 ingredient protein pancakes through Top with Cinnamon and decided to make my own version.
I can never stick with the two ingredient recipes — I always want to add something more. So yeah, my version has six ingredients. I added a little peanut flour (it’s full of protein and gives the pancakes a light peanut butter flavor) and cinnamon. I love cinnamon in the morning so I couldn’t leave it out!
While I do like my protein pancakes made with protein powder, these pancakes taste just as good and still have 23 grams of protein!! The Protein Plus peanut flour adds about 8 grams! If you don’t have peanut flour, you should probably get some — it’s awesome in these pancakes and I use it all time for smoothies and light peanut sauce! Or you could just use 1 Tablespoon of peanut butter or almond butter. If you are allergic or just don’t like peanut butter/flour, I also think the recipe would work without the peanut flour. If you try it without it, let me know!
Peanut flour pancakes are so easy to make and loaded with protein! Just mix the peanut flour with a few simple ingredients and you have delicious pancakes that taste like peanut butter.
1/2 cup egg whites
1 large banana (or 1 1/2 medium bananas), mashed
2 Tablespoons peanut flour or PB2
1/2 Tablespoon ground flaxseed
1/4 teaspoon baking powder
pinch of cinnamon
maple syrup, for topping (optional)
In a small bowl mix together the egg whites, peanut flour, flax, baking powder and cinnamon.
Stir in the mashed banana.
Spray a medium sized pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn.
Pour in about 1/4 of the pancake batter into pan at a time and cook until little bubbles form (about 5 minutes). Make sure the pancake is “set-up” enough before you flip or else you’ll end up with a scramble. Carefully flip the pancake over to the other side for another 1-2 minutes.
Cook each pancake until it’s done in the middle.
Place pancakes on a plate, top with toppings and enjoy!