Super Fluffy Healthy Protein Pancakes for Triathletes

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When you’re training hard out there on the course, or the gym, it’s important to make sure you compliment these workouts with proper nutrition. Many of the “healthy” products out there, simply don’t taste well. And often times, healthy becomes ‘not so tasty’. This motivated me to make my own healthy pancakes that taste even better than regular ones!

After some trial and error I have finally came up with the perfect combination of wholesome ingredients to create these delicious, super fluffy gluten free pancakes. They are high in protein, do not contain dairy, gluten, or artificial sugars. They are perfect for a post workout.

What you’ll need: (yields about 8 pancakes)

2 bananas (more ripe is better)

1/2 c gluten-free flour (I used quinoa flour, but any other such as Bob’s Red Mill will work)

3 eggs*

2 scoops protein powder (I used Sunwarrior Warrior Blend vanilla)

Dash of ground cinnamon

Dash of Himalayan pink salt

1 tbsp virgin coconut oil

(*For a vegan pancake, combine 1 tbsp of ground flax seed with 3 tbsp of water to substitute 1 egg, and let sit in the fridge for 15 mins)

Directions:

In a medium bowl, mesh banana with a fork. Add eggs (or egg replacement), flour, protein powder, cinnamon & Himalayan salt and mix until smooth. If the consistency gets too thick, you can add some almond or soy milk. If you have a blender, you can also mix all ingredients on low setting until smooth instead (about 15-20 seconds).

Next, heat up pancake pan, and scoop in 1 spoonful of coconut oil. Cook pancakes for 1-2 minutes on each side, or until golden brown. Serve with fresh fruit, honey or pure maple syrup. My favorite topping combo is strawberries & coconut whipped cream <3

Hope you enjoy!

Aleksandra, Wellness & Nutriton Coach, TheTriHub

 

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