Yes, the name is weird – it’s a cross between a pancake and a crêpe. Using protein powder instead of flour and sugar, I’ve created a spin-off of the banana-and-egg pancake recipe. While its two-ingredient predecessor is low calorie, it doesn’t cook up well at all; they’re nearly impossible to flip. By adding protein powder, this recipe actually cooks up closer to the consistency of a pancake. You could also substitute chocolate for vanilla protein powder and coco for cinnamon to create a delicious alternative flavor.
1) Peel bananas and break into chunks. Put in large blender with egg substitute and blend well.
2) Slowly add the protein and coco powder to the blender in small batches and blend until smooth. Use a spatula to scrape down sides to facilitate better blending if necessary. (I use the scoop provided with my protein powder to measure out the coco)
3) My Double Skillet Method: warm two skillets, already sprayed with non-stick spray. Keep on medium heat (this is for gas, not electric)
4) Use a large ladle to transfer 1 ladle-ful of batter to one skillet, and cover skillet with pot cover or foil, etc. Allow the pancrêpe to lightly brown on bottom and ‘set’ on top, so that it doesn't splatter when you flip it. This only takes a couple of minutes at best so watch them and adjust for your heat source!
5) When ready, I take the one skillet with the batter in it and flip the entire thing over the empty skillet. (It sounds silly, but it works…) Allow to finish browning lightly in second skillet, uncovered.
6) Finish batch and enjoy! This recipe allows for 6 servings of two pancrêpes each.
I have a family that easily devours two blenders full of these. Yes, I’m serious. So that being said, I don’t ever make a small batch of these, but it multiplies and divides easily. When substituting ingredients, here is a rule of thumb: For every banana, you need the same number of scoops of protein powder. Keep in mind that I said scoops, not servings. Most protein powder servings require 2 scoops. Which would mean that you need 12, for this recipe, which is insane. Again, use the protein powder scoop to scoop the coco powder. For every banana, you need the egg substitute equivalent of the same number of eggs, plus 2. So if you only had 4 bananas, you would still need 4 scoops of protein powder and 6 eggs (or 1 ½ cups egg substitute).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 422.4mg||11 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 23.9g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!