Gluten & Dairy Free Banana Pancakes

I find it only appropriate that my first post in quite sometime be protein pancakes since I do have a slight obsession with pancakes :) Made these bad boys with just a few ingredients and they turned out moist and delicious!!!  

The nutrition on these are awesometastic! 30g of protein and 25g of carbohydrates with 6g of fiber.  Also a great source of potassium because we used a fresh banana!  Under 300 calories breakfast, lunch, or even dinner if you are like me and eat pancakes any time of day.

 

Ingredients:

- 1 scoop VPX Sports SRO Zero Carb Whey Protein (I used chocolate but they also have Vanilla, and a yummy Graham Cracker flavor you could use!)  If you can't find VPX Sports protein powder at your local nutrition shop you can purchase it online at www.vpxsports.com and use my code: CANDY20 for 20% off and free shipping!

- 1 Tbsp Organic Coconut Flour

- 1 Tbsp Chocolate PB2 (this is cocoa powdered peanut butter which is amazing)

- 1 Large Brown Organic Egg

- 75g Organic Banana (half is used in the batter, the other half is used as a topping)

- 1/4 Cup Unsweetened Vanilla Almond Milk

- 1/4 tsp Pure Vanilla Extract

- 1/8 tsp Gluten Free Baking Powder (Clabber Girl)

- Dash of Cinnamon (cause I put cinnamon in almost everything haha!)

Instructions:

- Blend all the ingredients in a blender (I use my Magic Bullet) except for half of the banana because you will use that as a filler and topping!

- Spray pan with non-stick cooking spray and heat on Low.

- Pour batter on to pan and cook for 2-3 minutes on each side, or until golden brown.

*Tip* When your pancakes begin to bubble, that is a good indicator they are ready to flip!

- Slice remaining banana and layer between protein pancakes.

I like to finish off my pancakes with sugar free pancake syrup such at Walden Farms or Maple Grove Farms.  You can do the same or top with fruit and/or peanut butter! #IIFYM

 

Nutritional Information:

280 calories, 7g fat, 251g sodium, 512g potassium

25g carbohydrates (6g fiber, 11g sugar), 30g protein

 

 

Enjoy!

Chocolate Coconut Protein Pancakes

You all know how much I LOVE my protein pancakes!  Personally, I think pancakes should be their own food group.  Just sayin!  Lol.  So, this morning I was craving chocolate and coconut for some reason and decided to put those two flavors together to make a delicious and nutritious stack of high protein pancakes :)

Chocolate Coconut Protein Pancakes

with warm almond butter sauce and fresh strawberries

Ingredients:

(Dry)

- 2 tbsp Organic Coconut Flour

- 1/2 scoop VPX Sports SRO Zero Carb Chocolate Protein Powder

- 1/8 tsp Ground Cinnamon

- 1/8 tsp Baking Powder

(Wet)

- 1/2 cup Unsweetend Vanilla Almond Milk

- 1/4 cup Egg Whites

- 1 tbsp Plain Non-Fat Greek Yogurt

- 1/8 tsp Pure Vanilla Extract

(Topping)

- 1 tbsp All Natural Almond Butter

- 50g Fresh Organic Strawberries, chopped

Instructions:

- Mix all the dry ingredients together in a small bowl.

*Tip*

Use a glass measuring cup with a spout to mix ingredients so you can easily pour the pancake batter!

- Combine wet ingredients with dry ingredients and stir until you reach a smooth pancake batter consistency.

- Heat pan to Low-Medium heat and spray with non-stick cooking spray or coat with coconut oil.

- Pour 1/3 of the batter onto pan and cook for about 2-3 minutes on each side.

*Tip*

When pancakes form air bubbles that is a good indication you should flip your pancake ;)

- This recipe makes 3 medium sized Chocolate Coconut Protein Pancakes!

- Spoon 1 tbsp of almond butter into a small microwave safe bowl and heat for about 30 seconds.

- Pour warm almond butter sauce over Chocolate Coconut Protein Pancakes stack.

- Chop fresh strawberries and place on top!

Now enjoy deliciousness! <3

Nutritional Information:

Per Serving (Topping Included!)

262 calories, 11g fat, 316mg sodium, 317mg potassium,

17g carbohydrates (9g fiber, 5g sugar), 24g protein