{Recipe Redux} Banana Protein Breakfast “Stacks”

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!

 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.

 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:

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{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!

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!