Have you gotten around to trying Instagram-famous protein pancakes? If you haven’t, I’d advise you to drop everything and quickly whip up this super easy and macronutrient-balanced breakfast recipe! And if that’s a little inconvenient at the present moment, I’d suggest pinning it for later (and follow my page while you’re at it!).
Protein pancakes are almost too good to be true. They have the same texture, feel and taste as the ones made with white flour, chunks of butter and refined sugar. Sure, traditional pancakes make a fantastic treat, but they probably contain a few too many empty calories to be eating every day.
As you can imagine, I went CRAZY when I first discovered protein pancakes. Every morning that I had time to cook them, I would. Although, this was usually reserved for weekends when I didn’t have to be anywhere – which was not nearly often enough. I admire those people that have time to cook a full breakfast every morning, clean up and start their day. But I will never be one of them…
[cp_modal display=”inline” id=”cp_id_5da41″][/cp_modal]
Between the occasional press of the snooze button, trying to exercise and look somewhat presentable, I definitely don’t have time to cook in the morning. I mean, I rarely have time to eat. That’s why planning and meal prepping breakfast is very important for me. Otherwise, I tend to opt for a bowl of cereal or some fruit which can lead to low blood sugar by 10.30am or even worse, a monstrous appetite for lunch.
As usual, meal prep is here to save the day.
One day while in deep thought in the shower (probably why I have no time in the morning), I had the life-changing idea of meal prepping protein pancakes. They reheat easily, they’re simple to cook in big batches and you can change up toppings so you don’t get sick of them.
So here we are, a recipe for meal prep-friendly protein pancakes.
- 2 bananas, mashed (1/2 cup)
- 1 scoop protein powder (35g)
- 1/4 cup rolled oats (or another scoop of protein powder)
- 4 Tbsp PB2 (40g)
- 2 eggs
- 2 tspn baking soda
- 1 tspn cinnamon
- 1/2 cup almond milk or water
- Mix all ingredients together in bowl.
- Cover pan in olive oil and heat to medium-low heat.
- Cook in two batches of 4 pancakes, for 10 minutes on each side.
- Let pancakes cool and wrap portions (I have 2) in cling wrap or store in containers.