We all struggle with finding a breakfast that is healthy, balanced & satisfying. Our suggestion? Pancakes! But not just any pancakes. These grain-free, protein-infused pancakes are the perfect breakfast! Let us know how you like them!

Recipe (makes 2 large pancakes):
100g very ripe plantain (about 1/2 of one med sized plantain)
2/3 cup egg white
1/2 scoop whey protein (plant-based protein may be substituted)
14g coconut flour (approx 1 heaping Tbsp)

Optional Ingredients:
Vanilla extract (approx.. ½ tsp)
Cinnamon (I use 1 tsp)
Truvia or another calorie-free sweetener

Slice the plantains into small slices (approx. ¼” thick) and place in blender cup. Add in egg whites, protein powder, coconut flour and other optional ingredients and run through blender until smooth.

Heat a non-stick or oiled wok pan/skillet over medium heat. Pour half the mixture onto skillet and let sit for about 3 minutes until bubbles form on top and cake appears formed. Flip with spatula and cook for an equal amount of time. Repeat with the rest of the mixture. Serving suggestion: Spread a teaspoon of almond butter on each cake and enjoy! Cakes may be made ahead of time and wrapped in foil for freezing. They also make a great post-workout snack!

A few notes:

• Make sure to choose very ripe plantains, as they have the optimal texture and flavor (should look yellow and brown, NOT green)
• When placing items in your blender, be sure to place coconut flour on top or in middle of ingredients. If you put it in first, it will settle on the bottom of the blender and won’t mix in with the other ingredients.
• Mix batter immediately before using. Letting the coconut flour sit once mixed can thicken the batter beyond a desired texture.

Macros: