Hello SHJ True Believers!
Dave here, and have you been looking for a breakfast option that (a) fills a craving while (b) provides you with a healthy dose of protein and healthy fats? Well you, my fellow SuperHuman are in luck. I come to you with a pancake recipe worthy of the Ironwood of Winterfell. Now I did have to murder, scheme, and betray my way out of that honorable hold, but when you play the game of thrones… You play to win.
Today’s Featured Recipe: SuperHuman Banana Pancake
This healthy fat is the gift that keeps giving. If you want to know more though I’m going to point you to my no-bake chocolate protein bars
Was that a cop out? Maybe. I like to think of it as being ruthless and efficient. My mentors the Boltons would be proud.
And with that brief write up buried like one of Robert’s bastards, here’s the base line stats. (Based on 6 servings)
Nutrition Pillar Info:
Ingredients: (Serves 6)
- 4 Eggs
- 3/4 Cup Greek Vanilla Yogurt
- 3/4 Cup Unsweetened Almond Milk
- 3/4 Cup Kodiak Power Cakes Pancake Mix (you can sub flour but you’ll lose the added protein)
- 1/2 Teaspoon Cinnamon (divided)
- 1/4 Teaspoon Salt
- 3 Tablespoons Coconut Oil
- 3 Tablespoons Maple Syrup (Real stuff not the pancake syrup that’s actually corn syrup… you can sub sugar if needed)
- Preheat the oven to 475℉.
- In a large bowl mix together your dry ingredients. (Pancake Mix, 1/4 tsp cinnamon, and salt)
- In a separate bowl mix your wet ingredients. (Yogurt, Almond Milk, Eggs, Vanilla Extract). Start mixing slowly as the yogurt needs to combine first or your wet mix will end up everywhere.
- Add your wet mix to your dry mix and combine. Set aside for now.
- Melt your coconut oil in an oven safe frying pan.
- Peel and slice your bananas.
- Add the maple syrup, 1/4 tsp cinnamon, and slice bananas to your frying pan. You want cover the bottom of the frying pan.
- Caramelize your bananas (approximately 6 to 8 minutes). You should also see your syrup/oil mixture reduce slightly.
- Add your pancake batter directly to your frying pan.
Move to the preheated oven and reduce the oven temperature to 425℉.
- Bake for approximately 20 minutes. Your pancake is done when the batter has risen, and looks golden brown. (Add 2 minutes at a time until your pancake is done).
- Remove your pan from the oven and let it cool in the pan on an oven mitt for approximately 10 minutes.
- Flip the pan onto an appropriate sized plate. Be patient gravity should cause your pancake to release from the pan. If it’s being stubborn tap the bottom of the pan.
- Slice the pancake, and if desired top with butter and Excelsior and Enjoy!
Full nutritional stats, courtesy of MyFitnessPal based on 6 servings:
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