Can you believe these fluffy banana & peanut butter pancakes are completely free from eggs and flour?
The secret is in the organic whey protein! As well as giving each pancake a boost of muscle-building amino acids, the powder absorbs moisture from the other ingredients, ensuring a light, cakey texture.
Serve these pancakes with a drizzle of sweet maple syrup and fresh blueberries for a wicked breakfast treat.
- 3 Medium Bananas
- 2 Scoops Whey Protein
- 2 Tbsp Peanut Butter
- 1 Tbsp Coconut Sugar
- 1.5 Tsp Baking Powder
- Coconut Oil (for frying)
Mash the banana and peanut butter together and then add the dry ingredients and stir thoroughly until everything is mixed well.
Bring a frying pan to a medium heat and add about one teaspoon of coconut oil.
Add one tablespoon of mixture to the frying pan, pressing down gently with the spoon to flatten the mixture out and form a roughly rounded shape.
Heat for three minutes and then flip over, heating for a further two minutes. You may want to give it a further couple of minutes if it isn’t quite cooked through.
Repeat for the rest of the mix and you should end up with six amazing pancakes.
Enjoy! You can keep any you don’t eat for a couple of days in the fridge. If reheating, ensure you heat them all the way through.
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