Peanut Butter & Banana Protein Pancakes

Ingredients
10.5 ounces rolled oats
6 fluid ounces water, room temperature
3 bananas, ripe, peeled
6 ounces smooth peanut butter
6 large whole eggs
12 ounces egg whites
1.5 ounce baking powder
0.5 teaspoon
1 tablespoon ground cinnamon
1.5 ounce flaxseed meal
7.5 ounces vanilla whey protein powder
Garnish
peanut butter
fruit preserves
fresh fruit
fresh mint
Directions
This recipe is created for foodservice chefs (or advanced adventurous home cooks). For recipes for home chefs, click here.
- Pre-heat griddle to 350°F.
- Add all ingredients into a stand mixer with the whisk attachment and mix until combined and texture is smooth.
- Pour 0.25 cup of pancake batter onto the pre-heated griddle. (use a cooking spray to keep from sticking) *tip: transfer pancake batter to squirt bottle for easy dispensing.
- Cook about 1 to 3 minutes on each side until golden brown. Repeat this process, cooking all the pancakes with remaining batter.
- To serve, plate 3 pancakes and top with garnishes as desired!
Nutrients Per serving
Calories | 410 |
Calories from Fat | 144 |
Fat | 16g |
Trans Fat | 0g |
Cholesterol | 115mg |
Carbohydrate | 38g |
Protein | 33g |
Fiber | 7g |
Sodium | 330mg |