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PREP 10 MIN · COOK 10 MIN
DF · GF · NF · V
Protein-packed so you can keep those gains coming, even on rest day! Plus they’re easily customizable, so you can omit the protein powder or add your fave toppings to suit.
INGREDIENTS

SERVINGS 2

  • 12 cups (205g) all-purpose flour (or gluten-free if required)
  • 14 cup (30g) vanilla protein powder (or natural protein powder)
  • 1 tsp baking soda
  • ground cinnamon pinch
  • pinch salt
  • 2 large eggs
  • 12 cups (375ml) milk, reduced fat (or dairy-free alternative)
  • 2 medium bananas 1 mashed & 1 sliced, separately
  • olive oil spray
  • 60g fresh strawberries sliced
  • 1 tbs maple syrup (honey or rice malt syrup)
METHOD
This method is based on 2 servings
  1. In a large mixing bowl, combine flour, protein powder, baking soda, cinnamon and salt.

     

  2. In a separate smaller bowl, whisk together eggs and milk.

     

  3. Add wet ingredients to dry ingredients and stir gently to combine. Mix in mashed banana (not slices) and set aside.

     

  4. Heat a non-stick skillet over medium-low heat and spray with a little oil. Pour in ⅓ cup of batter per pancake and cook for 3-4 minutes or until bubbles appear on the surface of the pancakes. Flip and cook the other side for 1-2 minutes.

     

  5. Transfer to a plate, cover with foil and cook the remaining pancakes.

     

  6. Divide pancakes between plates, top with banana slices, berries and drizzle over maple syrup to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2960
Energy (cals) 706
Protein 37.1g
Fat 9.4g
Sat. Fat 3.5g
Carbs 112.4g
Sugar 30.5g
Fiber 8.2g

 

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