Growing up with a severe sweet tooth I noticed that for me personally, it helps to have something sweet each day to fill that craving. If I try to fight it I just end up craving everything under the sun. That's why I love a sweet breakfast that is satisfying but also filling and full of good nutrients. You can make this into two servings if you are limiting your calorie intake. Feel free to replace the maple syrup with a sugar-sweetened syrup to reduce some of the sugar. I suggest using very ripe bananas as they will help sweeten the dish without having to add extra sugar. I absolutely enjoyed this dish and I hope you will too.
Banana Foster Pancakes
Recipe makes 1 serving
Time: 15 minutes
Ingredients for pancakes:
1 Egg or Egg Replacer (prepared)
2 tbsp Greek Yogurt or vegan Greek Yogurt
1 tsp Vanilla Extract
1/2 scoop TRU Dulce De Leche Protein
2 tbsp Almond Flour
2 tbsp Whole Wheat Flour
2 tbsp Quick Oats
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Ingredients for toppings and sauce:
1 tbsp Whipped Cream or Coconut Whipped Topping
1 tbsp TRU Nut Butter
1 tsp Maple Syrup
1/2 - 1 tbsp Plant Milk
1/4 tsp Cinnamon
1) Mash half of the banana in a bowl. Add egg, yogurt and vanilla extract and mix well. Set aside.
2) In a separate bowl mix all dry ingredients. Combine both and mix until no dry lumps are left. Set aside and let sit for 5-7 minutes until the batter thickens. Meanwhile preheat a non stick pan to medium low - medium heat and spray with oil. You can wipe off excess oil with a paper towel.
3) Divide batter into two pancakes, cover with lid and cook until bubbles form in the center of the pancake (this should take about 5-7 minutes) then flip over and cook for another 2 minutes. Make sure to cook with lid as you want to make sure they are cooked through before flipping them.
4) Mix nut butter, maple syrup, plant milk and cinnamon to make a thick sauce that you can drizzle on top of the pancakes. Slice the left over half of banana. Top pancakes with 1 tablespoon whipped topping, banana slices and drizzle with syrup.
33.5 g protein
66.3 g carbs (23 g of sugar partially from fruit)
19.8 g fat