Protein Pancakes

Protein Pancakes

 

Ingredients

1 ripe banana

1 quart carton egg whites

1-2 tsp cinnamon

 

Place all ingredients in a blender and pulse until banana pieces are very small.  Heat large skillet and spray with cooking spray.  Take 1/8 cup of batter and pour into skillet.  A large skillet should hold 4 pancakes at a time.  The batter is very thin and will spread out quickly in the skillet, similar to crepe batter.  Let pancakes cook until slightly brown on one side then flip pancakes.  Set pancakes on plate to cool and continue cooking more pancakes. 

 

You can either eat the pancakes warm or I prefer to have them as an afternoon snack.  I eat 5-6 pancakes with 1 Tbsp almond butter.  They are delicious and the protein from the eggs and almond butter fills me up.