Happy Hump Day! I have been a busy bee this week. Between work, school work, INSANITY, making dinner each night, and running errands, I'm making my own 'Save the Dates' for our wedding. They have been a little more work than I anticipated. They are turning out pretty cute though....if I do say so myself :)
Today I'm hoping to finish these up and get in a workout at lunch, because I have a full night of cooking. I'm making Jeff's favorite meal....Toasted Ravioli! He hates how all the restaurants down here make them with cheese filling, so I usually have to make the meat filled ones at home...the St. Louis way.
The recipe today is one that I made last weekend for breakfast. I combined a recipe for protein pancakes that I saw some time ago, and Jessica's recipe for peanut butter pancakes, and added a chopped banana to the mix. Usually when I make breakfast on the weekends, it includes eggs or bacon- or some type of protein. Since we were having pancakes, I added in a little Sun Warrior protein for that extra energy to get me through my morning workout. Let me tell you, it worked!
I also substituted regular milk for unsweetened vanilla almond milk. At only 40 calories per glass, it's much healthier than dairy! Not to mention, the subtle vanilla flavor is delicious...
I mixed up all the ingredients, using whole wheat flour. Then I finely chopped a banana, and folded it in.
Next, I poured about 1/2 cup of the mixture on to a buttered griddle pan. Mine fits over both of my burners on the right hand side of my oven.
A few minutes on each side, and these guys were ready! They kept me full all morning long....and that's a rarity! The pups even got to feast on one each. We topped them with some more banana and maple syrup. It's the perfect way to wake up on a Saturday morning...along with a pot of coffee :)
PEANUT BUTTER BANANA PROTEIN PANCAKES
Adapted from How Sweet It Is
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
2 cups milk (or almond milk)
1 scoop protein powder
2 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon cinnamon
1 banana, finely chopped
3 tablespoons peanut butter, melted
Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in peanut butter. Cook on preheated pan until bubbles form and edges start to dry. Flip and cook until lightly browned.
Top with additional bananas and maple syrup.