Folks on Instagram have been asking for this recipe for some time now (it’s a weekend tradition at Chez Pale-simhan), but I wanted to get it as PERFECT as possible.  Because you guys deserve the best.
It’s now perfect. Â And now you can do like us, and whip up a batch on lazy weekend mornings. Â This batter also keeps for a few days, so feel free to make it on a Monday for breakfasts throughout the week.
I must warn you that these will NEVER be as good as regular ol’ pancakes. Â They just won’t. Â But they are quite tasty, and are figure friendly. They are dairy AND gluten-free, with a vegan option as well. Win? Â I think so.
Protein Pancakes
makes 8-10 pancakes
Ingredients
1 ripe banana, mashed
1/2 cup of egg whites (or chia eggs)
2 scoops of rice protein powder (this is CRUCIAL! Â This recipe will not work with casein, whey, or pea-based protein powders).
1/2 cup of almond milk
2 teaspoons of cinnamon
1 teaspoon of vanilla extract (bump it up to 1 tablespoon if using plain protein powder)
1/4 cup of arrowroot powder (plain all-purpose flour also works)
Optional – 1 tablespoon of chia seeds, handful of chopped nuts (almonds and walnuts are my favorite), 1/2 cup of berries or 1/4 cup of pumpkin puree
Directions
1. Â Mix all the ingredients, except for the banana and arrowroot starch. Â I like to whip my egg whites first, and then slowly whisk in the rest of the ingredients.
2. Â Mix in the mashed banana, until batter is evenly mixed. Â It will be on the thinner side, but you’ll fix that in the next step.
3. Â Slowly add in the arrowroot starch, until batter has the consistency of cake batter.
4. Â Heat a non-stick pan or skillet on medium heat (I use level 6 on my induction cooktop), and make a small tester pancake. Â Depending on the consistency, I may add a bit more starch.
5. Â Use a 1/4 cup measuring cup and scoop the batter, filling 2/3 of the cup. Â Pour into the heated pan.
6. Â When bubbles begin to form on the outer rim of the pancake, use a nonstick spatula to loosen the pancake, in a circular motion. Â Slide the pancake off the pan and into the spatula, and then flip the pancake. Â (This is the best technique I’ve found to flip them – because they lack flour, these pancakes are a lot trickier to flip).
7. Â Allow the other side of the pancake to cook, and then slide off the pan.
8. Â Serve with warm maple syrup and ENJOY.
Saturday morning can’t come soon enough.
