Gluten Free Banana Protein Pancakes

2 small bananas
2 eggs
3-4 tablespoons oat flour
3 tablespoons of protein powder
1 tablespoon (or more) Coconut Milk (Can use water, milk, or almond milk)
1 teaspoon cinnamon
1 teaspoon vanilla extract


Add all ingredients to a food processor and blend.
 Check consistency, depending on the flour you use, you may need a little more liquid. Add in a tablespoon at a time.

Heat a pan with oil or butter. I used coconut oil, it is a high heat oil and it imparts a sweet nutty flavor that I like.

Let the pan get hot, then add your batter. Turn down the heat to medium to medium low.
 The key here is slow and low. Cook on this side for about 7-10 minutes.

http://noonetrustsaskinnychef.wordpress.com/2012/08/31/gluten-free-banana-protein-pancakes/

Chocolate Chip Oatmeal Cookie Pancakes

Cook time: 5 mins
Total time: 10 mins
Serves: 2

These pancakes taste just like a chocolate chip oatmeal cookie but without any of the butter and sugar of the real thing. From start to finish, they take about 10 minutes and require just one bowl. They can also be made both gluten-free and vegan-friendly.

Ingredients
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)

Instructions
Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Serving size: 3.5 pancakes 
Calories: 400 calories Fat: 18 g Sugar: 20 g Fiber: 6.5 Protein: 7 g

Notes
* Should yield 5-6 small pancakes.
* Make gluten free by using gluten-free oats and flour.
* Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
* Reheat great the following day in the microwave.

Source: http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/

Blogilates Perfect Pumpkin Protein Pancake

INGREDIENTS:
1 scoop vanilla protein powder
4 TBS canned pumpkin pureee
1 TBS ground flax seed
2 egg whites or 1/4 cup liquid egg whites
2 TBS almond milk, soy milk, or skim milk
1/2 tsp of Stevia
pinch of baking powder
dash cinnamon

DIRECTIONS:

1. Mix all ingredients together in a bowl.

2. Heat pan on med heat and spray with PAM.

3. Then pour batter on. Flip once small bubbles have formed on top.

NUTRITION FACTS (1 serving = entire recipe): 211 cals, 4g fat, 9g carbs, 36g protein





Source: Blogilates

Protein Pancake Recipe [4]

Sarah Fit's Protein Pancake Recipe

Ingredients:
1/2 a banana
1/4 cup egg whites
1 scoop Vanilla whey protein powder
1 tbsp ground flaxseed
1/2-1 tsp cinnamon
2 tablespoons of unsweetened almond milk


*TO ADD CARBS PRE-WORKOUT*
  (about 260 calories)
1/2 scoop whey protein powder
2 Tbsp. Whole Wheat Flour


17 pancakes recipes... Banana Mania, Apple Pie, Gingerbread, Crazy for Chocolate, Strawberry Shortcake, Blueberry Bliss, Pecan Pie, Lemon Tarte, Cinnamon Swirl, Coconut Dream, Pumpkin Pie, Almond Cookie, Carrot Cake, Peanut Butter and Jelly & of course the Original TIU Pancake...

Directions:
1. Combine all the ingredients in a bowl or mug. I know my flax seeds are not all ground up, my blender broke.
2. You mix and mash with a fork or hand held blender like me, and put into a pre-heated greased frying pan. Let the bottom set so that it’s easier to flip. Some times I put the lid on. It should take 3-5 minutes.
3. When the bottom of the pancake seems solid, flip it over.

Serving Size = 1 GIANT Pancake (about 240 calories) - over 20 g protein, 4 g of fiber and 4 g of fat.

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Banana Bread Protein Pancakes
Serves one - 310 calories
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:
1/2 cup old fashioned oats
1/2 banana, mashed
1/4 cup cottage cheese
1 egg
1/2 teaspoon cinnamon

Directions:
1. Spray pan with cooking spray and heat to a medium heat
2. Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed
3. Pour batter onto the warm pan to form four medium-sized pancakes
4. Allow to cook until edges start to harden, about three minutes
5. Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
6. Top with syrup, pumpkin pie spice and banana slices and enjoy

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Pumpkin Oatmeal Protein Pancake
Serves 1- Based off Clean Eating Protein Pancakes

Ingredients
1/4 cup egg whites
1/4 cup uncooked old fashioned oats
2 Tablespoons canned pumpkin
dash of cinnamon
dash of pumpkin pie spice
2-3 drops of liquid stevia (optional)
1/2 frozen banana, thawed and mashed (optional)

Preparation:
In a small bowl mix together the egg whites, oats, pumpkin, almond milk, pumpkin, cinnamon, pumpkin pie spice and stevia.
Spray a medium sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancake doesn’t burn.
Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Once the bottom of the pancake has set, carefully flip the pancake over to the other side.
Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
Place pancake on a plate, top with mashed frozen banana “syrup” and whatever other toppings you’d like.

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Pumpkin Apple Protein Pancake
Serves 1 - Based off the Tone It Up Protein Pancake

Ingredients
1/4 cup egg whites
1 scoop vanilla protein powder
2-3 Tablespoons canned pumpkin
1 Tablespoon unsweetened vanilla almond milk
1/2 Tablespoon chia seeds (or ground flax seeds)
dash of cinnamon
dash of pumpkin pie spice
2-3 drops of liquid stevia (optional)
1/2 medium apple, chopped into small pieces (divided)

Preparation:
1. In a small bowl mix together the egg whites, protein powder, pumpkin, almond milk, chia seeds, cinnamon, pumpkin pie spice and stevia until all the powder is dissolved.
2. Stir in half of the chopped apple pieces.
3. Spray a medium sized pan with cooking spray and set heat to medium-low. The lower heat is the key to making sure the pancake doesn’t burn.
4. Pour in pancake batter and cook until little bubbles form (about 3-4 minutes). Carefully flip the pancake over to the other side. (Flipping the pancake is tricky because it’s usually quite large. You might need an extra utensil to help with the flipping.)
5. Cook until pancake is done in the middle. It typically takes about about 2-3 minutes.
6. Place pancake on a plate, top with other half of chopped apple piece and whatever other toppings you’d like.

the Biggest Loser Oatmeal Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Instructions:
In a blender, blend all ingredients until smooth. 

Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. 

For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. 

Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

Nutritional Info Per Serving:181 Calories, 2.7g Fat, 10mg Cholesterol, 361mg Sodium, 20g Carbs, 2.8g Fiber

http://www.biggest-loser-recipes.com/oatmeal-pancakes.html

Whole Grain Pancakes & Egg-free Pancakes

Ingredients:
2 cups whole wheat pastry flour or a combination of whole wheat, rye, soy, oat, buckwheat, spelt, etc.

2 tsp baking powder

1/2 tsp fine sea salt

1 tsp cinnamon (optional)

2 cups low fat milk (1/4 cup less for waffles)

2 eggs

2 tbsp raw honey, warmed in microwave for 10 seconds

1/4 cup olive oil                1 tsp vanilla

Preparation:

1. In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.

2. Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).

3.Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/8 cup (or more for larger pancakes) batter onto the griddle in four even circles.

4. When small bubbles appear flip over and cook until the steam stops.

5. Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.

6. For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron (mine uses 1/4 cup batter but check your manufacturers instructions) and cook until steam stops. Remove the waffle and top as desired.


Nutritional Info:    For Pancakes: Recipe yields appromiately 30 pancakes. Makes 15 servings.

Nutrients per serving:

Calories: 88, Cal. from Fat: 8.5, Total Fat: 1g, Sat. Fat: 0g, Carbs: 16g, Fiber: 2g, Sugars: 3.5g, Protein: 3.5g, Sodium: 55mg, Chol: 28.5mg

Source: The Naked Kitchen
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Almond Milk and Flaxseed Pancakes (egg-free)
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil


1. In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
2. In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
3. Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.

Serve with maple syrup or your favorite jam.