Protein Pancakes

Makes 8 servings; 20 min total time

Ingredients

• 2 tbsp butter, for frying

• 3 cups vanilla whey protein powder

• 8 egg whites

• 4 bananas, mashed

• 1 tsp baking powder

Instruction:

1) In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat.

2) Add a small spoonful of pancake mixture to test, making sure the skillet is hot enough to add pancake batter. Once the bottom of the tester pancake starts to form, flip and then remove from heat.

3) Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.

4) Remove from heat, then top with toppings of choice (fruit/nut butter/ maple syrup) and serve!

Storing:

You can refrigerate leftovers up to 5 days, or freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster.

NUTRITIONAL INFO (SERVING SIZE 2 PANCAKES): Calories: 249kcal | Carbohydrates: 22g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 180mg |Potassium: 477mg | Fiber: 2g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 1mg