Every Sunday morning I bake a batch of these super healthy protein pancakes.
3 of them will be eaten while piping hot smothered with honey and the rest will be packed in packets of 3 and frozen for a quick breakfast in the week days when I don’t have time to feed myself.
Every Wednesday I fall to floor off course and thank myself from the bottom of my heart for making them in advance.It really doesn’t get any more convenient, plus they are super healthy.
I use oatmeal instead of wheat flour plus an insane amount of egg whites to pump up the protein per portion, which is exactly what you want when you are a gym junkie.
I usually thaw mine overnight in the fridge, but on the odd days that I do forget I just quickly pop them into the microwave oven or toaster.
You don’t need butter for these babies, the banana ensures that the pancakes stay fluffy and moist, but because of the added banana you should rather store them in the freezer as they discolour within a few days in the fridge.
Slap them with a little peanut butter and a tiny dollop of honey and Bob’s your uncle!
Yields 36 pancakes
3 pancakes = 1 Carbohydrate portion
9 Egg whites
1/2 cup Low fat milk
2 Medium bananas mashed
2 cups Oatmeal (sifted)
pinch of salt
2 sachet sweetener ( I’ve used vanilla Canderell)
15 ml baking powder
2,5 ml cinnamon *additional
Coconut oil for frying
Use a blender for quick convenience or blend in a large bowl by hand.
Whisk your egg whites, add the rest of the ingredients one by one.
Heat a non-stick frying pan on high heat and reduce to medium heat.
Place +- 1/2 tsp coconut oil to your pan. Scoop a high full Tablespoon of the mixture onto your pan and lightly spread in a circle with the back of your spoon. Bake for +- 30-60 seconds or until you see bubbles form. Flip over and bake on the other side until golden brown.
Be sure to sift your oatmeal. You will be surprised how 10 pieces of husk can spread over your batch and end up sticking in your gums every morning! 🙂