• Leanne Fullwood

Banana Protein Pancakes with Plum Compote

Updated: Mar 8, 2019


Banana Protein Pancakes with Plum Compote

I absolutely love pancakes- especially for breakfast or brunch at the weekend. they are so versatile and you can take the pancake recipe I’ve included below and mess around with the toppings. You could even swap the vanilla protein for chocolate protein and then top with peanut butter or berries- delicious!


This recipe calls for a bit more work than normal protein pancakes by separating the eggs but it makes a real difference to the fluffy texture of the pancakes- I promise it’s worth it!


When whisking the egg whites: it’ll take a couple of minutes but it’s perfectly easy to do by hand. Soft peaks means that the mox

should be doubled in volume and foamy and when you lift the whisk out of the bowl, it leaves a light peak which flops back on itself back into the bowl.

Heres the recipe- give it a go and let me know what you think!


Makes 6 pancakes (enough for 2 hungry people)


Ingredients


Pancakes:

40g vanilla protein powder

1 large very ripe banana

1/4 cinnamon

1/4 tsp baking powder

1/4 tsp salt

3 eggs


Plum and Blackberry Compote

4 ripe plums

16 blackberries

1 1/2 tsp coconut sugar (or you can use maple

syrup or honey)

1 stick cinnamon

50 ml water


Natural yogurt to serve.


Instructions


1- Start with the plum compote: chop 3 1/2 of the plums into chunks (about 1cm pieces) and finely slice the remaining half piece. Keep aside for decoration. Chop 10 blackberries in half and keep the remaining 6 for decoration.

2- add all compote incredients to a pan and simmer on a low heat until the plums are soft, sugar is dissolved and sauce is thickened. Remove from the heat.


3- Now for the pancakes: In two clean bowls, separate the eggs but be careful to ensure none of the yolk gets into the egg whites. Whisk the egg whites by hand or using an electric mixer for 2 minutes until they form soft peaks. You’re looking for good volume and when you lift the whisk out the bowl it leaves a ‘peak’ that gently flops back into the mixture.


4- Add the remaining ingredients to the egg yolks and beat until smooth.


5- Carefully fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold the remaining eggs whites into the mixture until everything is well combined. Don’t over mix!


6- Heat a non stick frying pan over low heat with some coconut oil in the pan. Add a serving spoonful of the mixture into the pan and cook for 60-90 seconds on each side. If your pan is big enough (my 32cm tefal pan allows me to do 3 pancakes at a time) then go for It. If not, pop your oven on a low heat and you can pop the pancakes on a plate or baking tray in the oven to keep warm.


7- Stack up your 3 pancakes, top with the plum compote, a dollop of yoghurt and the sliced plums and remaining blackberries!



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