Banana Protein Pancakes
- 1 banana (smashed)
- 3 eggs
- 5 tbsp almond flour
- ½ tsp sea salt
- ¼ tsp cinnamon
- ½ tsp vanilla
- 3 tbsp butter
- maple syrup for topping
- whipped cream for an optional topping
- berries or sliced banana for an optional topping
In a mixing bowl, mash the peeled banana using the back of a fork. You can also use an immersion blender or a blender to make the batter.
Crack and whisk in 3 eggs.
Whisk in almond flour.
Whisk in sea salt and cinnamon.
Whisk in vanilla. Make sure everything is well-incorporated.
Heat half the butter in a large skillet over medium-low heat. Add two-three spoonfuls of batter per pancake to the skillet. Cook for a couple minutes and flip when pancake starts puffing up a little and bottom golden. Cook for another minute or until the other becomes golden too. Remove pancakes to a clean plate and continue process with the remainder of the butter. You can keep pancakes warm in a 200 degree Fahrenheit oven until ready to serve. Top with maple syrup and/or whipped cream and berries/sliced banana. Or even just eat as is! Enjoy!
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Calories: 268kcal | Carbohydrates: 12g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 194mg | Sodium: 552mg | Potassium: 202mg | Fiber: 2g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg