- Calories: 320
- Protein: 21 g
- Total Fat: 3.5 g
- Unsaturated Fat: 3 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 52 g
- Dietary Fiber: 7 g
- Total Sugar: 15 g
- Natural Sugar: 15 g
- Added Sugar: 0 g
- Sodium: 370 mg
Pancakes are a real crowd-pleaser and they’re quick to whip up. This version features ingredients you probably already have in your kitchen, requires only a simple toss and mix, and tastes incredibly yummy.
A few tricks: The riper the banana, the better (you can microwave for 30 seconds to 2 minutes after poking through the skin with a fork or sharp knife on all sides to help ripen). You can use maple extract or maple natural flavor. And make sure to liberally coat the pan with nonstick oil spray for easier lifting and flipping—there’s nothing worse than a broken pancake. Each jumbo pancake serves up 21 grams of protein and 7 grams of fiber, and is dairy-free, gluten-free (if you use GF oats) and has zero added sugar. It’s one gigantic fab flapjack.
- Prep time
- Total Time
• ½ cup quick-cooking oats
• 1 small to medium ripe banana, mashed
• 4 egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon maple extract or natural flavor
• ¼ to ½ teaspoon ground cinnamon
• Pinch salt
• Sliced strawberries other fruit for optional topping
Generously coat a skillet with nonstick oil spray and warm over medium heat.
Combine all the ingredients in a small bowl and stir until thoroughly mixed.
Pour the mixture onto the skillet to make 1 jumbo pancake, smoothing out the circle using a rubber spatula so the batter is evenly distributed. Cook for about 2 to 3 minutes on the first side. Mist the top with additional oil spray and carefully flip. Cook the second side for an additional 1 to 2 minutes, until golden brown. Transfer to a plate and top with sliced berries, a drizzle of maple syrup or vanilla yogurt, if desired.
Try these delicious Apple Protein Pancakes.