April 27, 2015

Coconut Blueberry Lemon Protein Pancakes


Lemons may seem like an odd flavor component, but it actually highlights the sweetness of the bananas and blueberries. These flavors are bright and clean, perfect for spring. 


Recipe: Coconut Blueberry Lemon Protein Pancakes
By: Hannah Claudia
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for the batter:
2 egg whites
1 ripe banana, mashed
1/2 tsp coconut oil

toppings:
handful of blueberries
1 tablespoon of dried coconut
1 lemon wedge, to serve

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1. Mix the egg whites and mashed banana in a bowl.
2. Melt the coconut oil in a pan. 
3. Add the pancake batter (I used an 1/8 of a cup to measure). The batter is runny, so spread the pancakes apart.
4. When the bottom is golden brown and the edges have firmed up (will take longer than regular pancakes), flip the pancakes.
5. Cook for another minute, or until the other side is golden brown. 
6. Top with blueberries, dried coconut, and squeeze a little bit of lemon juice to serve. 

xoxo, han

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