Beast Banana Pancakes
BEAST BANANA PANCAKES

Makes 2 servings, 3 pancakes each
Total Time: 16 min.
Prep Time: 10 min.
Cooking Time: 6 min.
Healthy high-protein and high-fiber banana pancakes.
INGREDIENTS:
-1 scoop Beachbody Hardcore Base Shake
-1/4 cup quick-cooking rolled oats
-1 cup whole wheat flour
-1/2 teaspoon baking powder
-1 dash sea salt
-2 large eggs
-1 small ripe banana, mashed
-2 tablespoons unsweetened almond milk
-1 teaspoon safflower oil, divided use
- Sliced banana and raspberries (for garnish, optional)
DIRECTIONS:
1. Mix Hardcore Base Shake, oats, four, baking powder, and salt in medium bowl; set aside.
2. Beat eggs in medium bowl; stir in mashed banana and almond milk.
3. Add dry ingredients to wet ingredients; mix well.
4. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pour about 1/4 cup batter into skillet for each pancake; you should be able to fit 2-3 in pan at once. Cook for 1-2 minutes, or until bubbles form on top. Flip with spatula and cook for 30 seconds.
5. Add remaining 1/2 teaspoon oil and repeat with remaining batter.
6. Serve warm; garnish with bananas and berries if desired.
TIP: Make multiple servings of pancakes and freeze. When you're ready for some delicious pancakes, toast in a toaster oven.
NUTRITIONAL INFORMATION (per serving):
Calories: 315/ Fat:10g/ Saturated Fat: 2g
Cholesterol: 196mg/ Sodium: 422mg
Carbohydrate: 39g/ Fiber: 6g/ Sugar: 10g
Protein: 20g

Makes 2 servings, 3 pancakes each
Total Time: 16 min.
Prep Time: 10 min.
Cooking Time: 6 min.
Healthy high-protein and high-fiber banana pancakes.
INGREDIENTS:
-1 scoop Beachbody Hardcore Base Shake
-1/4 cup quick-cooking rolled oats
-1 cup whole wheat flour
-1/2 teaspoon baking powder
-1 dash sea salt
-2 large eggs
-1 small ripe banana, mashed
-2 tablespoons unsweetened almond milk
-1 teaspoon safflower oil, divided use
- Sliced banana and raspberries (for garnish, optional)
DIRECTIONS:
1. Mix Hardcore Base Shake, oats, four, baking powder, and salt in medium bowl; set aside.
2. Beat eggs in medium bowl; stir in mashed banana and almond milk.
3. Add dry ingredients to wet ingredients; mix well.
4. Heat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pour about 1/4 cup batter into skillet for each pancake; you should be able to fit 2-3 in pan at once. Cook for 1-2 minutes, or until bubbles form on top. Flip with spatula and cook for 30 seconds.
5. Add remaining 1/2 teaspoon oil and repeat with remaining batter.
6. Serve warm; garnish with bananas and berries if desired.
TIP: Make multiple servings of pancakes and freeze. When you're ready for some delicious pancakes, toast in a toaster oven.
NUTRITIONAL INFORMATION (per serving):
Calories: 315/ Fat:10g/ Saturated Fat: 2g
Cholesterol: 196mg/ Sodium: 422mg
Carbohydrate: 39g/ Fiber: 6g/ Sugar: 10g
Protein: 20g
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