Cinnamon & Pecan Protein Pancakes
February 27, 2014 | Serves 1
- 4 Egg Whites
- 1 & 1/2 Scoops of Vanilla Protein Powder ( I use Sunwarrior Warrior Blend)
- Dash of Almond Milk
- 1/2 Teaspoon of Cinnamon
- Small Handful of Pecans
- Optional to serve: 1 Mashed Banana
These pancakes are extremely low carb and high protein (the pancakes themselves have 36g of protein and just 4g of carbs!) and the recipe is so simple and easy you can whip them up in just a few minutes. If these aren’t reason enough to get up in the morning, I don’t know what is!
Add the egg whites, protein, a dash of almond milk and cinnamon to the food processor and blitz until you have a thick, silky smooth mixture. If using a different kind of protein you may not need as many egg whites, so I’d add two or three and see how runny the mixture is.
Crumble the pecans into little bits with your hands and add them to the mixture and stir it all around.
Heat some coconut oil in a pan on high/medium heat. When it’s hot, add about 1/3 of the mixture into the pan and swirl it into a circle. Cook for about 1 minute each side, just until golden brown. Repeat with the rest of the mixture.
Either plate as they are or take it to the next level with the banana filling. Mash the banana with a fork and place a little bit in between each pancake and pour all the rest on top. Crumble some more pecans on top too.