I discovered protein pancakes about a year ago, and I continue to love them. I stick to my favorite perfect protein pancake recipe and am never disappointed. I know many people use real egg whites, but I just can’t be bothered to constantly separate eggs and feel guilt over the leftover yolks. I’ve found great success with this egg white protein powder so I tend to stick with what I know works for me.
I recently went to make a batch and discovered we were out of the egg white protein powder – oops! I have been seeing all of the recipes in the blogosphere for the magic two ingredient protein pancakes so I decided I would finally try it out.
All I can say is – it truly is magic. How these two ingredients come together to form pancakes is beyond my chemistry and gastronomy knowledge. They just do. You will need bananas and eggs and a blender. Actually, you don’t even need the blender – a whisk and bowl work just as well. Bananas and eggs – that is it!
As a disclaimer, you should know I really want to rename these. I call them Eggy Protein Pancakes instead of simply Protein Pancakes because that to me is a little more accurate. While they resemble real pancakes, don’t expect the cake texture of a buttermilk or restaurant cake. They are kind of a mix between a pancake and am omelette, with a slight bit of sweetness coming from the bananas. Seriously, it just works.
They are also really filling! I doubled the recipe below, and it gave me six cakes. I had one with a smear of peanut butter and coffee and it kept me full until lunch. My husband had two with fruit and my daughter mowed hers down in two minutes flat. Needless to say, they are super kid friendly and husband approved.
The recipe seems crazy, but just go with it. You will have doubts when you pour the thin batter on the griddle, and then again when you flip the thin pancakes (flip or fold or flop or whatever). Just stick with it and you will be pleasantly surprised! Serve with almond or peanut butter or some homemade chia jam. While you can use any spray or oil in your pan, I highly recommend coconut oil. It’s healthy and it adds a really decadent and slightly sweet finish to your cakes. With 13 grams of protein and only 260 calories per serving, you can feel good about having these to start your day!
Note: since I first made these pancakes, I have made another batch with an added tablespoon of almond butter to the blender with the eggs and banana. SOOOOO good!
The Easiest Protein Pancakes Ever:
The Easiest Protein Pancakes Ever
- 2 eggs
- 1 banana
- dash of cinnamon - optional
- Place all ingredients in a blender or whisk together in a bowl. Grease a griddle or pan lightly with coconut oil. Pour batter onto griddle (you will get 3 good sized cakes). Cook 2-3 minutes on the first side (or until set) and then flip to finish 1-2 minutes on the other side. Enjoy!
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