Gluten Free Pumpkin Spice Protein Pancakes (1 of 3-part series)
If you follow me on Instagram, you've probably seen pictures of my meal prep dishes. I finally found the time to sit and write down the recipe. If you're anything like me and get annoyed with long winded accounts about what inspired this dish, then today is your day, because I'll keep it short and simple: the only thing inspiring me to make these dishes is better health, clearer thinking, and cleaner eating. What is cleaner eating? It means cooking with as many whole food organic options and minimally processed products whenever possible. This is a three-meal plan series that consists of breakfast, lunch and dinner- so let's start the first series with breakfast!
The next part will be followed with stuffed ground turkey and coconut rice peppers for lunch- yum!
2 very ripe bananas, mashed
4 eggs
2 tsp coconut oil (melted)
1/2 tsp baking powder
1/2 tsp Pumpkin spice (I use McCormick)
2 scoops of Organic Orgain protein powder (this is one that I love to use, but I'm sure you can replace it with your favorite brand as long as it's vanilla flavor. I defer to this because it was created by a former cancer patient, who wanted to have as many plant-based and clean ingredients in his nutrition regiment).
*optional* 1/4 cup walnuts
*optional* 1/4 cup blueberries
Directions:
1. Mix the wet ingredients first (mashed bananas, eggs, coconut oil *make sure you've allowed the oil time to melt and cool down, so you don't cook your eggs with hot oil*)
2. Add the dry ingredients (baking powder, pumpkin spice, protein powder) to the wet mixture and mix until all lumps are removed.
3. Pour mixture onto a hot, lightly buttered skillet (medium heat) and flip pancakes once bubbles appear on surface. It will be done when lower side is a light brown.
4. The riper the banana, the sweeter the taste, so there is no need for added sweetness, but you can add a small drizzle of honey or maple syrup if your palate calls for it. Enjoy!
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