- Yield:1 serving
- Time:20 minutes
After being on a virtual banana tirade where everything had to be made with bananas, I was getting “banana-ed out”. I was totally craving pancakes but not wanting to fall into a carb coma, so I googled protein pancake recipes. Problem is they all seemed to contain either bananas or an astronomical amount of calories. I finally succumbed to turning myself into a food guinea pig and substituted the bananas for Greek yogurt.
Good news….that was a huge WIN! Another plus is that this is a very quick and easy way to make pancakes you won’t feel guilty about eating in the least. These pancakes aren’t particularly sweet by themselves, so if you don’t want to use regular syrup (we use sugar-free maple) you can use a packet or two of monk fruit, erythritol, or stevia. (All of these can be purchased at most supermarkets.)
- 1/2 scoop EFX Sports vanilla Pure Whey
- ½ cup blueberries
- ½ cup oatmeal
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup egg whites
Put everything in the blender except for the blueberries and blend until smooth. This may take a bit of finagling to get it all to mix properly into liquid. TIP: I tilt the blender from side-to-side to coax some of the thick mixture to slide into the middle of the blender where the blades are.
Once it’s blended smooth, drop the blueberries in and mix for a few seconds, just to give them a stir. Spray your skillet with nonstick spray and put it over medium heat. Once a drop of water sizzles when it hits the skillet, pour 3 or 4-inch circles of batter on, and let them cook for a minute or two.
These pancakes won’t bubble like other recipes when they are ready to flip, so check by lifting them up slightly. If they seem like they’re firm (not saggy) and will hold together, go ahead and flip them. A good indicator is the edges turning slightly gold.
Protein: 39.5 g
Fat: 4.65 g
Carbs: 46.5 g
Fiber: 5.7 g