After trying a version of this recipe that a friend posted on Facebook I made a few tweaks to up the protein quotient and improve the consistency.  It has become a breakfast staple at our house.  You can also pre-cook a large batch of these and have them in the fridge for quick grab-and-go breakfasts on busy mornings.

This recipe combines eggs and mashed banana to create a fluffy pancake consistency that’s low in carbohydrates and high in protein.  These cakes tend to be so sweet that there’s no need for syrup or honey.  Create your own version by adding your favorite pancake mix-ins to the batter before cooking. Our favorite addition is fresh organic blueberries.

Ingredients for 1 serving:
1 medium to large banana, mashed
1 whole egg
2 egg whites
1 Tbsp ground flaxseed
1/2 tsp coconut oil OR olive oil spray
Optional: fresh blueberries, strawberries, granola
Directions:
Heat a large skillet over medium heat.
Mix the mashed banana, egg, egg whites and flaxseed until well combined.
Stir in optional ingredients.
Drop coconut oil on hot skillet or spray skillet with olive oil.
Use a measuring cup to pour 1/4 C amounts of pancake batter onto skillet
Cook until batter becomes solid enough to flip.
Flip pancake and cook 2-3 minutes until browned.

The last picture shows additional serving option of wrapping warmed sandwich meat in pancakes to create “pigs in a blanket”.

Approximate macros for 1 recipe served with 2 oz lean deli turkey meet:  400 calories, 35g carbs, 18g sugar, 15g fat, 33g protein

Macronutrient breakdown: 35% carbs, 34% fat, 31% protein

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