One of my favorite things to do on the weekend is cook a delish breakfast. I love making pancakes from scratch and experimenting with different ingredients to make yummy, nutritious pancakes.
Problem is, most pancakes are highBreakfast usually consists of high carbohydrate foods and lack in protein, so I am always trying different recipes to bring more balance to my breakfast while still enjoying a tasty meal.
Today I made these mini protein pancakes. I wanted the protein to come from whole, nutrient-dense foods and these did not disappoint.
Ingredients: Makes two Servings
-1/2 cup old fashioned oats
-1/2 cup ricotta cheese (can sub cottage cheese)
-4 tsp milled chia seed
-3 tbsp. egg whites
-1/2 cup unsweetened almond milk (can sub in regular low fat milk)
-1 banana (overripe is best)
-1 and ½ tsp baking powder
-1 tsp almond extract (can sub in vanilla extract)
-1 tsp ground cinnamon
-1/4 tsp salt
- Blend all ingredients together in a blender.
- Heat pan or griddle on medium heat and coat with coconut oil, canola oil, ghee or a little butter
- Pour batter on to pan (small amounts- should be about 2 tbsp. per pancake)
- Cook the pancakes on both sides until lightly browned, about 45 seconds per side
- Enjoy with your favorite toppings! I added some wild blueberries and a little pure maple syrup J
A few side notes:
- These pancakes work best as “mini” pancakes. They do not hold up as well once you make them larger.
- The banana is used as the sweetener. It adds a unique texture. It may taste like it is a little “under” cooked, so keep that in mind. Brings great flavor J
Nutrition info per serving (without toppings): 340 calories, 35 g carbohydrates, 15g fat, 16 g protein, 7.5 g fiber
*Use low fat dairy to decrease fat content
This article is from Hannah Padgett, RD, CSP, LD , a public health dietitian and CrossFit coach from Key Largo, FL.