Change up your basic breakfast routine with these crepe-like pancakes.
I started making these pancakes because I got so tired of eating scrambled eggs or oatmeal every morning for breakfast. This is a good way to change it up and still get a good ratio of protein & carbs to keep you going throughout the day.
Most recipes I’ve come across on Pinterest for any type of “skinny” pancake still involves white sugar, some kind of flour substitute, oatmeal or quinoa. All of that turns into such a hassle because you need a blender or some kind of equipment, and then you’re looking at a real mess by the time you’re done. Plus, I don’t have hours at a time to hang out in my kitchen–not that I know anyone who does!–So here, I have created a super simple and actually “skinny” low-carb, protein pancake. Probably one of my favorite healthy breakfast recipes that I make on a regular basis.
Here’s what you’ll need:
- 4 eggs (1 whole egg + 3 egg whites)
- 3/4 of a banana
- Vanilla or almond extract
- A pinch of salt
- Non-stick cooking spray
- Almond butter
- Fruit topping
Prep Time: 5 mins
Cook Time: 10 mins
Yields 2 large pancakes.
I’ve read lots of different recipes similar to this, but this one I have tweaked to make it my own. I’ve broken the steps down so they are super easy to follow. It looks like a lot, but I promise it’s worth it.
- First thing first, get all of your ingredients ready. I use one small bowl to mix all of my ingredients in.
- I go ahead and put a non-stick cooking skillet on medium heat while I prepare my batter.
- Put 3/4 of a banana into your mixing bowl and mash it up really well. I recommend using a pretty ripe banana because they are much easy to mash.
- Then, add one whole egg and seperate three egg whites. (egg beaters or store bought liquid egg whites would work, as well)
- Add a pinch of salt, stevia, and vanilla or almond extract–usually whatever I have in my cabinet. I use liquid stevia so I add a few drops, but if you have packets of stevia I would use less than half of a pack.
- Mix all of this together until you get a nice consistency.
- Spray your pan with a non-stick spray & I usually turn up the stove to a medium high heat.
- Pour exactly half of the batter into the pan. Since your skillet should already be hot, it should only take about 2 minutes to cook on one side. Wait until you start to see air bubbles coming up from the bottom before you flip. (just like you would if you were cooking real floured pancakes)
- Using a spatula, flip your pancake over and let it cook another 30-45 seconds. Once it is done, scoop out the pancake onto your plate. Then re-spray your skillet and repeat this same process with the other half of the egg batter.
- At this point you should have two decent sized pancakes. I usually eat both, but of course you can share…
- I immediately top it with 1/2 tablespoon of almond butter so it will melt & get all gooey like in my picture below. Once it melts, it is easier to spread around. I like to sprinkle cinnamon and add any leftover banana or fruit I have in my fridge. Here, I chopped up three strawberries and threw them on top.
Hopefully you will enjoy these as much as I do!
Pancakes without almond butter: Calories–204; Carbs–24g; Fat–5g; Protein–19g
Pancakes with 1/2 TBSP almond butter: Calories–245; Carbs–25g; Fat–9g; Protein–21g
Kayla’s food guide: Protein–1.5 servings; Fruit–1 serving; Fat–1 serving