Banana Protein Pancakes

Servings: 2 pancakes / makes 8

Time: 15 minutes

Ingredients:
• 1 cup rolled oats, uncooked
• 1 ripe banana
• 2 eggs
• ½ cup egg whites
• 1 tablespoon baking powder
• ⅛ teaspoon sea salt
• ⅛ teaspoon ground cinnamon
• 3 scoops protein powder (I use this one)
• 2 tablespoon flaxseed meal
• 1 tablespoon coconut oil, for cooking
• sliced banana, for garnish
• pure maple syrup, for serving

Directions:

1. In a blender, add all the ingredients except for the coconut oil.
2. Blend this until very smooth.
3. To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
4. Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle.
5. Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
6. Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
7. Repeat with remaining batter.
8. To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.

Nutrition:

• Calories: 133kcal
• Carbohydrates: 9g
• Protein: 12g
• Fat: 6g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Cholesterol: 41mg
• Sodium: 114mg
• Potassium: 246mg
• Fiber: 2g
• Sugar: 0.3g
• Vitamin A: 60IU
• Vitamin C: 0.02mg
• Calcium: 88mg
• Iron: 1mg