I had a post all planned for today.
A nice update on the Get Well Challenge, the meeting with my dietician, picking up my race packet for the half marathon tomorrow… all those cool things. (Which, by the way, are all going quite well.)
And then this happened:
Breakfast for dinner.
But not just any breakfast. Don’t get me wrong, pancakes for dinner has a time and a place. (Like pretty much any time and place.)
But wait. These aren’t your run-of-the-mill pancakes. Not at ALL. And not just because they’re gluten free, but also because they’re absolutely packed with protein. Packed. Yes, yes, I’ve made protein pancakes before, but I admitted they were a little dry, and I was looking for improvements. I decided to revisit them, and I’m so glad I did. These basically taste like fresh out of the oven banana bread, in pancake form.
Banana Protein Pancakes
- 2 tbsp coconut flour
- 1/4 cup vanilla protein powder
- 1/2 banana, mashed
- 1/4 cup greek yogurt
- 1 egg
- 1/4 teaspoon cinnamon
- Pinch of stevia or sugar
They’re super easy to make! Just throw it all in a bowl and mix. They cook like regular pancakes! I topped mine with a tablespoon of Justin’s Hazelnut Butter. All you Nutella lovers, put down that jar of sugar and grab real hazelnut butter. It still has some sugar… but it actually tastes like hazelnuts. Win-win.
Click here for the full nutritional info. Basically, you’re looking at 375 calories, 7g fiber and 40g protein. I actually only at half the batch, topped it with the hazelnut butter, and finished off the rest of the Chobani container. Perfect.
Anyways, I’m keeping today pretty low key, resting up for the half marathon tomorrow! I’ve put together a pretty awesome playlist. I’m not going to lie. I wouldn’t necessarily defend these songs as the best, but they’ll get your butt in gear. If you have a Spotify account, you can download it here!