I don’t know about you, but there’s just something about having pancakes for breakfast that just brightens my whole morning. In fact, having pancakes for ANY meal just makes the entire day a little brighter.
Now… these pancakes are not only absolutely delicious, but they’re also PACKED with protein, naturally sweetened and 100% gluten free. So, for those of you with gluten intolerances, you can officially say goodbye to inflammation, abdominal pain & bloating and say a friendly helloooooo to your new best friend - my Gluten-Free Banana Pancakes!
Psst - did I mention that they’re also 460 calories for the entire stack, and make about 10-12 medium sized pancakes!? (Yes - that whole serving is ALL for you!)
I hope you brought an appetite, because these Gluten-Free Banana Pancakes are about to rock your world.
Recipe available below!
½ cup egg whites
¼ cup almond flour
1 packet stevia
1 tbsp cinnamon (or pumpkin pie seasoning)
½ tsp baking soda
½ oz walnuts, chopped
1 tbsp organic maple syrup (or honey)
Place egg whites in a medium mixing bowl and whip (either by hand, or using an electric mixer) until egg whites form stiff peaks. Set aside.
In a separate bowl, mash banana until smooth, then add in egg and mix until combined.
Place all dry ingredients (almond flour, stevia, cinnamon & baking soda) into another clean mixing bowl and combine.
Next, slowly combine the dry ingredients into the banana & egg mixture.
Fold in egg whites carefully so as not to remove too much air from the mixture.
Preheat a medium skillet sprayed with PAM coconut oil (or similar) at medium heat. Spoon batter onto the heated pan and cook until bubbles form. Flip, and cook thoroughly.
Once all pancakes have cooked, either top with chopped walnuts and maple syrup and enjoy immediately OR store by wrapping in tin foil and placing in a storage container in the freezer.
To reheat: remove pancakes from freezer and warm up in microwave or on a pan.
49 C | 19 F | 26 P
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