Saturday, 4 January 2014

Choc-Banana Choc Chip Protein Pancakes with Protein Peanut Butter Frosting

Peanut butter is my weakness. My addiction is at such a level that it’s a personal milestone for me to keep a jar in the house without sneakily grabbing spoonfuls on the hour every hour.

However, it's not without its healthy properties, being a fantastic source of good fat, protein and fiber. Some people even go as far to say it promotes weight loss with these benefits, however at the amounts I happily indulge in I’m sure it does much of the opposite.

I made these protein pancakes on a peanut butter breakfast whim, and I was really pleased with their texture and the frosting-like consistency of the peanut butter topping. Don't let my affair alarm you, this recipe contains a healthy serving of peanut butter.

1 small, or half a large banana, mashed
1 whisked egg
1 scoop of chocolate protein powder
1 tbsp of coconut flour
½ tsp of cinnamon
Sprinkle of cacao nibs, or good quality dark chocolate

15g of peanut butter
35g of no-fat or greek yoghurt
1 tsp of maple syrup
Sprinkle of choc protein

Combine pancakes ingredients and let sit for 5 minutes. This allows the coconut flour to absorb the liquid in the batter.

The key to good pancakes is cooking them correctly. If you’re too eager to eat, you might find a potentially perfect pancake becomes a sad scramble instead. Let the pan heat, add a spray of oil of your choice, allow the oil to heat and then add the batter.

While the pancakes cook, combine frosting ingredients.

Once the pancakes are cooked, lather them in peanut butter frosting and top with fruit of your choice.

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