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{Recipe Redux} Banana Protein Breakfast “Stacks”

March 22, 2014

It’s time for another Recipe Redux post! This month’s theme is:

A Play on Patties : While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.

 I decided to do something a little different and make a breakfast stack!

 

protein pancakes 1

 These little stacks are full of protein, omega-3’s, and fiber!

I’ve been seeing recipes all over the internet for “Two Ingredient” pancakes—eggs and bananas. They look SO tasty and I finally decided to try themout! I added flax seed, chia seeds, cinnamon, vanilla, and protein powder.

protein pancakes 4

 They turned out pretty good! The key is beating the eggs until they’re nice and fluffy, then folding the ingredients in slowly. They weren’t as fluffy as regular pancakes, but they were sweet and full of protein :)

There’s two days left in my Natvia Sweetener gift basket giveaway! Be sure to enter!

Here’s how to make my Banana Protein Breakfast Stacks:

Print

{Recipe Redux} Banana Protein Breakfast Stacks

High protein, low gluten, full of omega-3's, and fiber!
Servings 4
Author Emily

Ingredients

  • 2 bananas
  • 4 eggs
  • 1 1/2 scoops of vanilla whey protein powder
  • 3 Tbsp all-purpose flour
  • 1 Tbsp flax seed
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 cup frozen mixed berries
  • 1 Tbsp chia seeds optional

Instructions

  1. Beat the eggs until fluffy.
  2. Mash the bananas.
  3. Fold the bananas in with the eggs.
  4. Fold in the protein powder, flour, flax seed, baking powder, cinnamon and vanilla.
  5. Heat a pan over medium-low heat and spray with canola oil.
  6. Use a 1/4 cup measure to scoop the mixture onto the pan.
  7. While cooking, sprinkle on frozen mixed berries and chia seeds.
  8. When bubbles begin to pop on the pancakes, flip with a spatula.
  9. Cook until golden brown on both sides.

Recipe Notes

Nutrition: 230 calories, 24g of carb, 6g of fat, 18g protein

Adapted from Blogilates

 Be sure to check out the other entries!

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namaste

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Uncategorized Tagged With: banana pancakes, dietitian, gluten free banana pancakes, healthy living blog, healthy recipes, nutrition blog, protein pancakes, recipe redux, registered dietitian, the recipe redux, weekly bites, zen and spice

Reader Interactions

Comments

  1. jill conyers says

    March 23, 2014 at 5:55 pm

    Yum! This looks delicious and easy to make gf!

    • Zen & Spice says

      March 23, 2014 at 6:55 pm

      Thanks! :) They were pretty tasty. I needed something high in protein for breakfast!

  2. Angela says

    May 9, 2014 at 1:33 pm

    I love bananas. I love berries. I love pancakes, especially when they are so complete nutritionally. This looks like a perfect combination to whip up a healthy weekend breakfast for the whole family, including my 13-month old.

  3. Bestamazonfood.Com says

    May 22, 2014 at 1:11 am

    Oh snap, thanks so much for posting this! It is going to help when I get Golden Flax Seeds at the store! Wonderful!

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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    • Kindred Table: Intuitive Eating for Families
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