When home in Rochester, NY, I am used to waking up on Saturday mornings to the smell of sweet waffles or pancakes cooking downstairs in the kitchen (courtesy of Mama Doser). It had been a while since I had some delicious pancakes so my good ‘ol friend Greta came over yesterday for these vanilla cinnamon pancakes that really hit the spot. With a little drizzle of Grandpa’s maple syrup on top, they tasted just like dessert (which by the way, Bex sadly must give up sweets next Wednesday for Lent…very sad, I know).
Having these pancakes for brunch really did fuel me for a wicked good spin class yesterday afternoon! This was the first week that I have ever done a spin class. I signed up for the class, which runs 4:45-5:45 pm on Tuesdays and Thursdays and is led by a lovely community member named Larry. The class really is so great and a nice mixup from my usual jog and lift days.
If you need some extra fuel, whip up these protein pancakes and you will definitely have a nice kick of energy for that spin class, workout, or other daily activities!
Vanilla Cinnamon Protein Pancakes
Ingredients (yields ~8 pancakes)
- 1 banana, mashed
- 4 egg whites
- 1 cup Silk Unsweetened Almond Milk
- 2 scoops Jamie Eason Vanilla Whey Protein Isolate
- 1 cup Quaker Oats
- 1 tbsp. cinnamon
- 1/4 cup maple syrup
Mash banana in medium-sized mixing bowl until smooth. Mix in egg whites and almond milk. Next, add in protein powder, quaker oats and cinnamon until mixed. The batter will be fairly thin, thus your pancakes will be thinner. If you want them thicker, simply add more oats.
Place a little bit of butter in a large frying pan on medium heat. Spoon batter onto pan. Cook for ~2-3 minutes on each side then flip and cook the other side for the same amount of time.
Meanwhile, heat maple syrup in a small saucepan on low-medium heat. Stack ’em up and pour syrup on top. Bon appétit!