A nutritious breakfast or a powerful post-workout snack that is truly filling and delicious? With this recipe, you can make delicious gluten-free and protein-rich Chocolate Banana Pancakes in just 20 minutes.
| Prep time: 10 minutes |
| Cook time: 10 minutes |
| Total time: 20 minutes |
| Yields: 6 pancakes |
Ingredients
1 large banana (or 1.5 small bananas)
2 large eggs
55 g LaBour Gluten-Free All-Purpose Flour Blend
15 g protein powder of choice (I use chocolate protein powder)
1 tbsp (8 g) cocoa powder
Oil for frying
Equipment
Pancake pan or frying pan
Mixing bowl
Whisk or spatula
Instructions
1. Base
Mash the banana thoroughly with a fork in a mixing bowl until smooth. Add the eggs and whisk well until you have a smooth liquid mixture.
2. Dry ingredients
Add the protein powder, flour, and cocoa powder. Stir briefly but vigorously with a whisk or spatula until you have a smooth batter without lumps.
Note: Do not overmix to keep the batter as airy as possible.
3. Frying
Heat a pan over medium heat. Lightly grease the pan with a little oil if necessary. Pour small circles of batter into the pan. Cook the pancakes for 2 to 3 minutes, until small bubbles appear on top and the bottom is firm.
Carefully flip the pancakes with a spatula and cook the other side for another 1 to 2 minutes until golden brown and cooked through. Serve immediately.
Tips
The riper the banana, the sweeter the pancakes will be without adding extra sugar.
Cook the pancakes over medium heat. Due to the protein powder and banana, they can quickly become too dark on the outside before the inside is cooked through.