I am not a very patient person. Anyone who knows even a little bit knows that. Perhaps that is why I was a sprinter/jumper. I love moving fast in all aspects of life from running to writing. As a wee one I was notorious for running everywhere, and I still like to move swiftly.
This makes me a very bad pancake-maker. Making the perfect pancake involves low-heat and waiting for it to bubble and brown before attempting the trickiest part, the flip. I have watched many pancakes lose their shape, and turn into half-cooked piles of batter in the pan. Making pancakes is not a game you can rush.
Last week I had a day off work to drive up to Tahoe, and decided that to treat myself to a pancake breakfast after a circuit-training session. I have been meaning to attempt high protein pancakes for a while, but rarely have time for a ‘let it sit and bubble’ breakfast.
The result was well-worth the exercise in patience. These protein-rich pancakes aren’t as fluffy as the regular version but they’re filling, wholesome, and just what my muscles were craving after strength-cardio combo session (more about post-workout nutrition here).
- 2 bananas
- 4 eggs
- ¼ cup all purpose gluten-free flour
- 2 tsp vanilla extract
- 2 tbsp ground flaxseed
- Ground cinnamon
- 20g 70% dark chocolate
- 1 tsp canola oil or cooking spray
- ½ cup plain Greek yogurt
- 2 tbsp maple syrup
- Chop the bananas and toss them into a medium mixing bowl. Use a potato masher or fork to mash the bananas until smooth.
- Stir in the flour, vanilla extract, and ground flaxseed. Add a shake or two of ground cinnamon to the banana mixture.
- In a separate bowl, crack and whisk the eggs. Add the eggs to the banana mixture, and whisk to aerate the batter.
- Finely chop the chocolate.
- Grease a nonstick pan with a teaspoon of canola oil (you can also use cooking spray). Turn the stove on to medium heat, and heat the pan for a minute or so. Add 1-2 dollops of batter to the pan. Sprinkle dark chocolate over each pancake.
- Cook the pancake/s for 5 minutes or so. Flip when the bottom side of the pancake is golden brown. Continue to cook until both side are golden. Repeat with the remaining batter.
- Each pancake with Greek yogurt, and maple syrup.
Makes 4 medium-large pancakes, and 2 extra-large. Serves 2.