Pecan Protein Pancakes
A power packed breakfast that’s made in just 15 minutes. Combine pecan
pieces, bananas, rolled oats, protein powder and cinnamon for protein pancakes
that are made even more nutritious with pecan halves on top.
- 1 medium banana
- 2 large eggs
- 2/3 cup rolled oats
- 1/4 teaspoon cinnamon
- 2 scoops protein powder
- 1/4 cup pecan pieces
- 1/4 cup pecan halves
- 1/4 cup maple syrup (optional)
- Add banana, eggs, rolled oats, cinnamon, and protein powder to a
blender. Blend on medium speed until mixture is well blended.
- Heat a large non-stick skillet over medium high heat. Pour 1/4 cup of
batter into heated pan for each pancake. Sprinkle each pancake with about 1
tablespoon pecan pieces. When edges of pancake begin to look dry, after
about 30 to 45 seconds, flip and cook on second side for about 15 seconds or
until pancakes are cooked through.
- Repeat with remaining batter. Top pancakes with pecan halves and drizzle
with maple syrup if desired.
Yield: 2 to 3 servings
Nutrition facts Calories 350 Fat 18g Sat Fat 3g Sodium 165mg Carbs 27g Fiber
5g Protein 22g
Recipe and photo credit: American Pecan