Peanut Butter & Banana Protein Pancakes
Ingredients
- 10.5 ounces rolled oats
- 6 fluid ounces water, room temperature
- 3 bananas, ripe, peeled
- 6 ounces smooth peanut butter
- 6 large whole eggs
- 12 ounces egg whites
- 1.5 ounce baking powder
- 0.5 teaspoon
- 1 tablespoon ground cinnamon
- 1.5 ounce flaxseed meal
- 7.5 ounces vanilla whey protein powder
- Garnish
- peanut butter
- fruit preserves
- fresh fruit
- fresh mint
Nutrients Per Serving
| Calories: | 410 |
|---|---|
| Calories from Fat: | 144 |
| Fat: | 16 g |
| Carbohydrates: | 38 g |
| Cholesterol: | 115 mg |
| Protein: | 33 g |
| Fiber: | 7 g |
| Sodium: | 330 mg |
Directions
This recipe is created for foodservice chefs (or advanced adventurous home cooks).
- Pre-heat griddle to 350°F.
- Add all ingredients into a stand mixer with the whisk attachment and mix until combined and texture is smooth.
- Pour 0.25 cup of pancake batter onto the pre-heated griddle. (use a cooking spray to keep from sticking) *tip: transfer pancake batter to squirt bottle for easy dispensing.
- Cook about 1 to 3 minutes on each side until golden brown. Repeat this process, cooking all the pancakes with remaining batter.
- To serve, plate 3 pancakes and top with garnishes as desired!
Nutrients Per Serving
| Calories: | 410 |
|---|---|
| Calories from Fat: | 144 |
| Fat: | 16 g |
| Carbohydrates: | 38 g |
| Cholesterol: | 115 mg |
| Protein: | 33 g |
| Fiber: | 7 g |
| Sodium: | 330 mg |
