Banana protein pancakes

Breakfast Idea: Banana Protein Pancakes
These couldn't be easier. All you need is an immersion (hand) blender, a small whisk, and about 10 minutes. Pancakes will be on your plate in no time.

Truth be told, I don’t measure anything for this recipe — and I encourage you to do the same. I’m usually all about precision, but not for this one. Live a little.

Makes about 5 medium, fluffy pancakes — think classic American diner size.

Ingredients

• 2 ripe bananas

• 2 medium eggs

• A good drizzle of honey

• Milk of your choice - full-fat works best, but soy, almond, or oat milk are fine too

• Self-raising flour

• A pinch of baking powder (for extra fluff)

• 1 scoop of your favourite protein powder (I usually go with vanilla - chocolate’s great too!)

• Pinch of salt

Method

Add the bananas, eggs, honey, and a splash of milk to a bowl. Blend with an immersion blender until smooth and completely lump-free.

In a separate bowl, mix your dry ingredients. Then whisk them into the banana mixture until smooth. I suggest you start little and see where the batter is going while you add. Remember you can always add more, but you can't take stuff out.

Since we're not using measurements here, you're going to go by feel. You want a thicker batter - something that leaves visible ripples when you whisk it. It shouldn’t be runny like crepe batter, but not so thick it clumps. Think of it like lightly whipped cream that ALMOST holds soft peaks.

Cook them one at a time for maximum fluff, or make smaller ones in batches.

Service with toppings of preference. I usually go fruits and something granola-y, nutty for that crunch.

Bon app!