Banana Bread Protein Pancakes (Gluten Free)

Hello, hello

I have yet another recipe for you and I am in love. These are just as good if not better then my pumpkin protein pancakes. I really can’t decide which ones are my favorite. See lately, I have been craving banana bread. That’s why I knew I just had to come up with a healthier and easier way to enjoy one of my favorite treats, just about every day.

Ingredients:

• Oats (I use Trader Joes gluten free)
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 1 tablespoon ground flaxseed
• 1 egg + 1 egg white or 3 egg whites*
• 1/2 cup cottage cheese**
• 1 very ripe banana (I love being able to salvage my brown bananas)

This recipe is very easy to double; I do so just about every time I make it. Actually, I make one double and one single (this way I know how much I eat).

Directions:

1. Heat your pan/skillet to low/medium. I cook mine on 325 degrees.
2. If you are using a magic bullet put all ingredients into the container in the order listed. If you are using a regular blender reverse the order. Basically, you simply want the banana and cottage cheese closest to the blade (this helps it blend easier).
3. Once you blend the mixture completely you are ready to make pancakes.
4. You want to cook these pancakes slowly. Since, there isn’t very much fat in them they will burn easily. That is why I suggest cooking them on low/medium.
5. Once they have been cooked on both sides enjoy with your favorite topping. We love ours with a little butter and pure maple syrup.

*3 egg whites produce thinner pancakes.

**You do not have to like cottage cheese to enjoy these pancakes. I truly can’t stand cottage cheese alone, but I LOVE my protein pancakes.

I hope you love them as much as we do.

Nutrition Facts in the entire recipe: (these will vary a little depending on type of cottage cheese)
Calories: 344, Fat: 10.2 grams, Carbs: 27.1 grams, Protein: 28.2

21 Day Fix:

1 Red, 1 Yellow, 1 Purple