I have been hard at work on my blog, adding new features like badges and links to my profiles on Pinterest, Foodgawker, Healthy Aperture, and TasteSpotting. I am hoping this will drive some more traffic to my blog, and grow my group of followers. Improving my blog takes a lot of work, but it is something I am really enjoying and I have already learned so much.
Let’s talk recipes now. Breakfast is probably my favorite meal of the day, and I always like starting off my day with a healthy, yet delicious recipe. I found the recipe for these protein pancakes a while back on Pinterest through From Away. I was intrigued by these pancakes and finally got around to making them. Technically, they have more like three ingredients, if you count the baking powder. These are protein-filled from the eggs, without having to add any additional protein powder. They ended up being pretty fluffy, although thin. My suggestion is to make, and eat, a lot of these babies since they are much thinner than traditional pancakes.
Two Ingredient Protein Pancakes
Serves 1.
1 very ripe banana
2 eggs
1/4 teaspoon baking powder
coconut oil
agave syrup (maple syrup or honey would work too)
shredded coconut and chia seeds (optional)
Mash banana in a medium sized bowl. Add eggs and baking powder, and blend using an immersion blender. You could also use a food processor or blender if you do not have an immersion blender. Heat a pan on medium heat and coat with coconut oil. Cook pancakes in batches until they bubble and hold their form. Flip and cook until brown on the other side. Serve with syrup and any toppings you would like.
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