The protein provided by the eggs is boosted by our Collagen Peptides in these Honey Banana Protein Pancakes. Sweetened mostly by the natural sweetness of banana with the added benefit of extra fiber from gluten-free coconut flour. Hearty but light at the same time, they are a great way to start your morning or follow up your workout at any time a day.
Honey Banana Protein Pancakes
Yields: 6 large pancakes
½ c. full-fat milk of choice
1 large banana, roughly chopped
2 Tbsp. raw honey (optional)
2 Tbsp. fresh lemon juice
1 Tbsp. melted butter, ghee, or coconut oil (plus more for cooking)
1 tsp. vanilla extract
6 Tbsp. coconut flour
2-4 scoops Vital Proteins Collagen Peptides
1 tsp. baking powder
½ tsp. baking soda
1 tsp. sea salt
Place all the ingredients in a large blender in the order listed so liquids are at the bottom. Blend on high speed for 30-60 seconds or until the mix is smooth, scraping down the sides as needed. Let the mix stand in the blender for 2-3 minutes to let the coconut flour thicken. Blend again on medium speed for 30 seconds to smooth it out again. The batter will be thick.
Heat a large skillet over medium heat. Grease the pan and pour the batter out in pancake shapes. Smooth the batter out just a bit after pouring. Cook until bubbles form on the surface and the edges begin to brown, then flip and cook the other side. Move the cooked pancakes to a cooling rack to rest for 2-3 minutes. Enjoy immediately with butter, honey, and bananas, as desired.