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Banana, Peanut Butter & Chocolate Chip Protein Pancakes
Deliciously high in protein and great for pancake day.
tablespoons semi-skimmed milk
heaping tablespoons LA peanut butter
banana, medium; cut into ½" rounds
teaspoon vanilla extract
cup nonfat plain Greek yogurt
cup LA Muscle porridge
teaspoon baking powder
cup semisweet chocolate chips
tablespoon LA Whey Vanilla protein powder (optional)
To keep pancakes warm while you make the full
batch, preheat oven to 200*F.
a blender or Magic Bullet, first add all of the wet ingredients then dry
ingredients (except chocolate chips). This will expedite the blending
process, brief though it may be. Blend until the oats are broken down and
the batter is smooth, about 10-15 seconds. Because chocolate chips have a
sneaky way of ending up at the bottom of the blender or bowl, sprinkle
some on each pancake after you pour the batter on the griddle or pan.
a non-stick griddle or pan to medium. Spray with non-stick cooking spray
and you're all set for the batter.
a ¼ cup of the mix onto the griddle or pan. Cook on the first side for
1-2 minutes or until the edges start to cook and bubbles appear on the
surface. Lift the side of the pancake up just a bit to see where it is in
the browning process. Ideally, let them cook until they are a golden,
a spatula and quite literally swoosh it under the target pancake in one
swift motion. Then flip it over.
on the second side for an additional 1-2 minutes, or until golden brown.
to an oven safe dish and keep warm in the oven. Continue with remaining