Twenty minutes to breakfast that wows and packs protein, no added sugar, and all natural ingredients? This recipe is one of our favorites: banana berry protein pancakes, a healthy option to kick off the new month of February, which happens to be National Pancake Month!
In addition to a skillet, coconut oil, cinnamon, an egg beater and a spatula, you will need five key ingredients to get started:
Two bananas: The more ripe, the better.
Two eggs or three egg whites: I prefer egg whites, and the boxed kind is totally fine.
One heaping tablespoon of coconut flour: Coconut flour keeps this paleo and gluten-free. You can substitute for whole wheat flour, too.
One cup of fresh or frozen berries: Any kind of berries work great. Just make sure to mostly-thaw if you are using frozen.
Two tablespoons of shredded coconut: Unsweetened!
Optional: flavorings, such as ground cinnamon or nutmeg, or chopped walnuts.
Next, you’ll need a medium-sized mixing bowl to combine your ingredients.
To combine:
- First, chop your banana and place in the bowl.
- Next, smash the banana with a potato masher or a garlic grinder until even. The banana can be a little lumpy, but if you prefer a smoother texture, place your banana in a blender for two seconds.
- Add egg or egg whites to the banana in the bowl, and mix with an egg beater until evenly distributed.
- Add your cup of berries to the mixture.
- Sprinkle 1.5 of your 2 tablespoons of shredded coconut to the mixture. Leave the rest of the coconut aside.
- Place one dollop of coconut oil or nonstick cooking spray in a skillet (preferably a cast iron skillet) and warm your skillet to medium heat. Place two tablespoons of the pancake mixture per pancake into the pan. Cook on medium heat for five minutes, flipping half-way through for a slightly charred outside and gooey inside. (Fry for four minutes total, flipping half-way through, for a less charred pancake.)
This mixture should make approximately six pancakes or two servings of three pancakes per person. This dish is naturally sweet enough that pancake syrup is not needed (trust us!). Serve warm with the remaining shredded coconut sprinkled on top and a cup of hot coffee on the side.
Voilà! Treat yourself or enjoy with someone you love.
