RISE + SHINE! You know I love my eggs — but today, I was feelin’ some protein pancakes. Every time I make them, I remember how easy + more importantly, how FREAKIN’ GOOD they are [++ they are #reCHAARG approved!] Why don’t I make these more often?! I need to. Paired with an awesome morning sweat sesh — there’s no way you won’t have an amazing day. ENJOY.
1 oz About Time Protein [vanilla is my fav for this recipe!]
1.5 Ripe Bananas
1 tbsp Almond Butter [I used unsalted creamy from TJ’s]
¼ cup Coconut Flakes
¼ tsp Baking Soda
¼ tsp Cinnamon
2 tbsp Coconut Oil
1 cup Blueberries [these can also be frozen!]
*not pictured — 2 tbsp Coconut or Almond Flour [I used coconut]
*optional — ½ tsp Vanilla Extract
1] Mash one banana in a bowl until it is as smooth as possible, without any chunks. I used a mortar + pestle, which is the perfect tool to use for this process [++ for making our famous guac ;)]. Make sure to save the extra half of banana for later!
2] Crack the eggs into the bowl of mashed banana + add the almond butter. Whisk well.
3] Slowly add the About Time Protein + Flour + Baking Soda + Cinnamon + Vanilla Extract.
4] Heat some of the coconut oil [about 1 tbsp] in the pan on low heat + pour 1/4 cup of batter onto the center of the pan. Take a small handful of blueberries + place them one by one on the pancake. Allow the side facing down to become firm + flip once you see bubbles rising to the top [like below]. Cook until the other side becomes firm + continue the process, using the rest of the coconut oil as you go to keep the pan oiled up.
5] Top your CocoBerry Protein Pancakes with whatever you’d like! I used fresh bluebs + banana slices + coconut. These protein pancakes are so SWEET + JUICY, that I didn’t even need syrup, but you can definitely add maple syrup on top — or our Blueberry Cider Sauce. YUM.
6] Take a big bite + EAT UP : ) Don’t forget to take a picture — ah, it’s so good!