Breakfast

Protein Pancake Stack

If pressed for time in the morning, fully prepare these protein-stacked pancakes the night before and reheat them in the toaster the next morning.

Bananas make a great addition to yogurt, cereal and smoothies. They are a great substitute for sugar in your cooking and baking and can often satisfy that sweet tooth.

Servings
2
Prep Time
15 min
Duration
15 min

Ingredients

  • 1 cup almonds
  • 2 large eggs
  • 1 banana
  • 3 tbsp vanilla protein powder (Try: Tattle Plant Protein Blend or Whey Protein Isolate)
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tbsp avocado oil
  • ¼ cup plain Greek yogurt
  • ½ cup blackberries
  • ½ tbsp raw honey

Preparation

1. In a high-speed blender, place almonds; blend to a
flour-like consistency (or use use 1 cup almond flour).

2. To blender, add eggs, banana, protein powder, baking
powder and cinnamon; blend until a smooth batter forms.

3. Heat oil in a nonstick skillet or griddle on medium.
Working in batches, pour batter into small rounds, using
about ¼ cup per pancake. Cook 3 minutes on each side.

4. Stack pancakes on a plate and top with yogurt,
blackberries and honey.

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 603
  • Carbohydrate Content 43 g
  • Cholesterol Content 191 mg
  • Fat Content 40 g
  • Fiber Content 15 g
  • Protein Content 25 g
  • Saturated Fat Content 7 g
  • Sodium Content 360 mg
  • Sugar Content 19 g