One of the most important parts of keeping on top of our fitness goals, is making sure that we start the day right. Say hello to these delightfully fluffy and filling pancakes with Clean Protein will fuel your body the right way and have you kicking goals, fitness or otherwise!
5 tbsp flour (or your preferred flour alternative)
1 generous pinch Himalayan crystal salt
½ cup nut milk (or your preferred flour alternative)
½ tsp baking powder
½ tsp baking soda
splash of coconut oil
ground cinnamon to taste
your choice of toppings - we used nut butter, fresh bananas and maple syrup
Method
1. Roughly chop banana and place in a small saucepan with half the water, simmer until the banana is completely tender and the water turns cloudy (5 mins roughly). This releases the sugars into the water to make for a better banana flavour and more naturally sweet pancake.
2. While the banana is simmering, place all dry ingredients into a bowl then stir together to combine.
3. In a separate bowl, place warm banana with liquid, vanilla and eggs. Stir to combine, then fold the dry mixture into the wet mixture and mix through.
4. Preheat a large non-stick frying pan over medium heat. Reduce the temperature to low and brush the pan with a little coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.
5. Repeat with the remaining batter. Divide the pancakes between serving plates and top with nut butter, fresh bananas and maple syrup!
1. Roughly chop banana and place in a small saucepan with half the water, simmer until the banana is completely tender and the water turns cloudy (5 mins roughly). This releases the sugars into the water to make for a better banana flavour and more naturally sweet pancake.
2. While the banana is simmering, place all dry ingredients into a bowl then stir together to combine.
3. In a separate bowl, place warm banana with liquid, vanilla and eggs. Stir to combine, then fold the dry mixture into the wet mixture and mix through.
4. Preheat a large non-stick frying pan over medium heat. Reduce the temperature to low and brush the pan with a little coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.
5. Repeat with the remaining batter. Divide the pancakes between serving plates and top with nut butter, fresh bananas and maple syrup!
Fluffy Protein Pancakes
with Clean Protein
High Protein (15g+)VeganVegetarian
Easy peasy
One of the most important parts of keeping on top of our fitness goals, is making sure that we start the day right. Say hello to these delightfully fluffy and filling pancakes with Clean Protein will fuel your body the right way and have you kicking goals, fitness or otherwise!
5 tbsp flour (or your preferred flour alternative)
1 generous pinch Himalayan crystal salt
½ cup nut milk (or your preferred flour alternative)
½ tsp baking powder
½ tsp baking soda
splash of coconut oil
ground cinnamon to taste
your choice of toppings - we used nut butter, fresh bananas and maple syrup
Method
1. Roughly chop banana and place in a small saucepan with half the water, simmer until the banana is completely tender and the water turns cloudy (5 mins roughly). This releases the sugars into the water to make for a better banana flavour and more naturally sweet pancake.
2. While the banana is simmering, place all dry ingredients into a bowl then stir together to combine.
3. In a separate bowl, place warm banana with liquid, vanilla and eggs. Stir to combine, then fold the dry mixture into the wet mixture and mix through.
4. Preheat a large non-stick frying pan over medium heat. Reduce the temperature to low and brush the pan with a little coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.
5. Repeat with the remaining batter. Divide the pancakes between serving plates and top with nut butter, fresh bananas and maple syrup!
1. Roughly chop banana and place in a small saucepan with half the water, simmer until the banana is completely tender and the water turns cloudy (5 mins roughly). This releases the sugars into the water to make for a better banana flavour and more naturally sweet pancake.
2. While the banana is simmering, place all dry ingredients into a bowl then stir together to combine.
3. In a separate bowl, place warm banana with liquid, vanilla and eggs. Stir to combine, then fold the dry mixture into the wet mixture and mix through.
4. Preheat a large non-stick frying pan over medium heat. Reduce the temperature to low and brush the pan with a little coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.
5. Repeat with the remaining batter. Divide the pancakes between serving plates and top with nut butter, fresh bananas and maple syrup!
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