Somewhere along the line I became obsessed with pancakes, protein pancakes in particular. Yup, I’m a self-confessed Pancake Snob. There is just something about having a nice hot stack of sweet carby goodness in the morning that can’t be beat!
I can’t even begin to say how many recipes I’ve tried, tweaked, created (and often times failed at miserably). Throughout all of that, I’ve learned that protein pancakes can either taste horrible (think dry, rubber discs that require way too much chewing) or absolutely amazing. I’m happy so say that all the recipes I deem “good enough” to post on this site are of the later, but every now and then I make a recipe that surpasses even my lofty pancake expectations… enter today’s recipe: Coconut Strawberry Banana Protein Pancakes with and amazing Maple Cinnabon Frosting (Dont skip the frosting… I’ll never forgive you).
When it comes to pancakes there are a couple qualities that have to be met… 1) texture and, 2) taste. Without both you have the common crappy protein pancake that most will choke down for the sake of “being healthy”. No thanks. These pancakes were about as fluffy and flavorful as big fat IHOP stack, yet they were much healthier. My goal here was not a low-carb pancake, I wanted something post-workout that tasted amazing and would provide the nutrients to GROW =) If you’re afraid of carbs or looking for something less starchy you might try one of my other pancakes recipes, or make you own substitutions. I however, recommend that you get in a heavy leg session and then devour these as is! Enjoy!
- For Pancakes:
- 2 tbsp greek yogurt
- 46g banana
- 53g strawberries (heated in microwave)
- 2 tbsp unsweetened vanilla almond milk
- 40g oats
- 1 tbsp coconut flour
- 1 tsp baking powder
- 2 tsp shredded unsweetened coconut
- 1 tbsp Xylitol (could sub with stevia, truvia etc)
- For Frosting:
- 1 scoop Cinnabun Trutein
- 1 tbsp Walden Farms Syrup
- 1 tbsp water
- To make pancakes:
- Mix all wet ingredients, and combine with dry.
- Drop onto skillet on low-medium heat.
- To keep you pancakes super fluffy you will have to be patient.. these take a long time to cook! I also drop about half the batter needed on the skillet, let the pancakes firm up to create a base and add the remainder for each pancake.
- While the pancakes are cooking, prepare the frosting by mixing the protein, syrup and water.
- Once pancakes are finally done cooking, let cool completely before frosting (unless you want your frosting to turn into a glaze because you were too impatient to wait like I was) =)
- *Stats for all 3 pancakes with frosting: 385 calories, 8g fat, 53g carb (12g fiber), 34g protein