I have a fun and easy breakfast recipe to share with you all today- protein pancakes! As the school year is back in full swing, mornings have gotten busier and there is less time to make a fun and creative breakfast. So, I have been looking for some healthy and unique breakfasts beyond oatmeal, smoothies, and toast. While those are great options, it is also nice to think outside the box and switch recipes up. Additionally, it is important to eat a protein-rich breakfast before school and sports, so you are full and fueled for the busy day ahead. This recipe is both creative and filling, and takes maybe 1/4 of the time it takes to make traditional pancakes!
When I first came across a recipe for egg and banana protein pancakes, they turned into a scrambled egg consistency that was not very similar to pancakes. So, after a ton of delicious recipe testing, I’m excited to share this one with you! 🙂
As always, please share with others if you liked this recipe, and enjoy!
- 1 tbs. coconut oil
- 2 eggs (preferably organic)
- 1 banana
- 2 tbs. ground flax seed
- Pinch of cinnamon
- Optional toppings- almond butter, berries, banana slices, or maple syrup
To start, heat the coconut oil in a medium skillet over medium heat. In a separate bowl, mash a banana and mix in the eggs, cinnamon, and flax seed. Once combined, scoop onto skillet and flip once golden. Enjoy and serve with almond butter, fruit and/or maple syrup!