TINY Kitchen Cinnamon, Coconut and Candied Pecan Protein Pancakes
Just in time for the weekend: a sweet treat that’s loaded with healthy protein to keep you full and fueled for some weekend fun.
Who says you can’t have the best of both worlds? So you want a sweet indulgent brunch treat but you want to feel a little less guilty about your choice? Then this is the recipe for you. In this easy and yummy dish, I took a classic protein pancake recipe (which are delicious on their own!) and added some super sweet additions for what tastes like a major indulgence minus the calories and fat.
I hope you love it!
xo
Tessa
INGREDIENTS
2 scoops of your favorite vanilla protein powder
1 large ripe banana, mashed
¼ cup candied pecans (we buy ours from Whole Foods in the bulk section)
¼ cup shredded all-natural and unsweetened coconut
1 tbs almond or coconut milk (you can also use dairy milk if you so choose!)
2 egg whites
1 tsp cinnamon
DIRECTIONS
In a large mixing bowl, mash bananas – be sure to get out all the big lumps
Add your milk and combine with bananas
Stir in your protein powder
Next, add your eggs and stir to combine
Add your pecans and shredded coconut to the batter, and the cinnamon, stir all ingredients together
Spray a medium sized skillet with coconut oil cooking spray
Over medium heat, carefully pour ¼ of the batter into the skillet, spreading evenly into a nice circle. (NOTE: this pancake recipe is intended to keep those cakes on the thin side.)
Let cook on one side for 3 minutes, and then flip
Pancake will be done when both sides are golden brown
Repeat the cooking process with the batter until you have four delicious pancakes ready to eat
Plate in pairs (this recipe is for 2!), and top with 100% natural organic maple syrup (none of the artificial kind) and a side of fresh fruit!
