Flourless Banana & Protein Powder Pancakes
Rating:
Ingredients:
- 3 Tbsp* pea or whey protein powder or more to reach a thick pourable consistency
- 1 ripe banana or around ⅓ cup mashed
- 2 eggs
Method:
- Heat a fry-pan over a medium to low heat. Grease well with oil or butter - so they don't stick!
- Blend together banana, eggs and protein powder. The mixture should be a thick pourable batter, that’s not too runny or stiff. If it’s too stiff, add a splash of water. If it’s too runny, add a sprinkle of protein powder. You’re after a thickness where you can pour it into the pan and it spreads out just a little.
- Pour batter into a milk jug. Hot tip: the pouring spout will help you get perfect pancake circles!
- Pour pancake mixture into pan. Depending on your fry-pan size, you may need to do a few batches. Leave to cook until golden in colour or you can easily flip with a spatula. Repeat on the other side.
Notes:
* Protein powders can come in different total weight measurements per serve (e.g. 24g, 40g...), depending on ingredients, which can impact the viscosity and thickness of the batter - this is why a range of 3 Tbsp or more has been given. Start at 3 Tbsp, blend and check thickness. If the batter looks to thin (quite jiggly when you give it a wiggle) then add more protein powder. You're after a thickness where you can pour it into the pan and it spreads out just a little.
Avoid turning the heat up high - this will cook (or burn!) the outside of the pancake before the middle has a chance to cook through.