Good morning football fans! I will be cheering on the Buckeyes from my couch this morning as I catch up on a million things that took a back seat during my first week of work! Seeing the snowflakes hitting my beloved Buckeyes on the field is a nice confirmation of why I am here looking outside at a beautiful blue Arizona morning sky.
With a hectic first week behind me, this morning called for something special, relaxing, and delicious. Pancakes it was! I love a good stack of pancakes on a Saturday morning, but we all know that piling on the pancakes can come with a price. Calories from the typical pre-made mix, sugary syrup, and gooey butter cannot only add unwanted calories, but a little extra lovin’ to the tummy with a few more grams of fat then we would all probably like.
My pancakes were light, delicious, and still had that warm, fluffy pancake texture. A little protein powder assured me that I was indeed getting in a little protein this morning (because as I’ve said before this is often a struggle of mine), and the naturally sweetened fruit topping added all the sweetness I needed. Add a cup of coffee to the side, and my morning was just about perfect!
If you are a pancake lover, I encourage you to play around with this recipe. Many things could be added, substituted, or changed; this is kind of my blank slate for pancakes. By not using syrup, you open up the option of using other topping such as fruit, jellies, Greek yogurt, or even a few chocolate chips (because everything is better with chocolate!). Enjoy your Saturday, and fill your tummy with something delicious and nutritious!
Banana Blueberry Protein Pancakes: 215-240 calories per stack (varies with toppings)
- 3 Tbsp whole-wheat flour
- 1/2 scoop vanilla protein powder
- 1/2 over-ripe banana, mashed
- 1/2 cup blueberries (divided between batter and topping)
- 1 egg white
- 1/2 tsp cinnamon
- 1/2 tsp chia seeds
In a small bowl, mash your banana and add 1 egg white. Mix until they are well incorporated. Add your flour, protein powder, and cinnamon. In a small skillet, cook your pancakes over medium heat. I added a few blueberries into the batter of each pancake. Once finished, heat the remaining blueberries in the microwave for 40-50 seconds, or until they begin to form a juice. Pour the blueberries on top of your pancakes. I also added chia seeds and a little extra sprinkle of cinnamon onto mine. If you add the chia seeds directly into the batter, your batter may thicken to an unwanted consistency, as chia seeds can form a jell when mixed with liquid.