Guest Post by Amy Sherman
I love a big, fluffy stack of buttermilk (chocolate chips please!) pancakes as much as the next person. But I reserve this for when I dine out. When I make pancakes at home, I try to balance things out with some lighter versions – gluten, dairy and sugar free yet still delicious.
Healthier, homemade pancakes provide a good source of complex carbohydrates. For an extra nutritional boost, I have been adding North Coast Natural’s protein blends to my usual post-workout pancakes. Protein helps to repair our muscle fibers, build lean muscle and keep us feeling full.
Brown rice protein is a whole, vegan source that is considered to be the least allergenic of all proteins. A stack of these pancakes leave me feeling full and re-fuelled after a run or Crossfit workout. I hope you enjoy them too!
- 1 tbsp North Coast Naturals Brown Rice Powder
- 2 tbsp coconut flour
- ½ tsp baking powder
- ¼ cup mashed banana
- ¼ cup liquid egg whites
- ⅓ cup non-dairy milk (I used hemp milk)
- In a medium bowl, combine the brown rice powder, coconut flour and baking powder. In a separate bowl, combine the mashed banana, egg whites and milk.
- Add banana mixture to the dry mixture and mix well – until fully incorporated and set aside.
- Heat a large skillet/pan over low heat and grease with cooking spray.
- Once hot, use a spoon to drop batter into the skillet -- forming three large pancakes (about ¼ cup of batter for each).
- Cook on low for about 4 minutes – when you start to see the edges bubble and the underside turn golden brown it is ready to flip.
- Cook on the other side for another 3 minutes – until golden brown.
- Transfer to a plate, add your toppings and enjoy!
Amy Sherman is the blogger behind The Little Honey Bee. She has a passion for running, bananas, peanut butter, and she strives to motivate others to embrace a healthy lifestyle. Amy’s blog is devoted to all things food and fitness, and learning to balance it all.
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