Breakfast continues to be my favorite meal of the day. Whether it’s eggs, or carbs galore, you won’t ever find me passing up a chance to enjoy breakfast alongside a big cup of coffee.

This recipe is a flavorful and healthy substitute to traditional pancakes. If you’re looking for something a bit more hearty, you can pair it with scrambled eggs or turkey bacon for a full breakfast affair!

Servings: 2 (each serving contains 2 pancakes)
Ultimate Portion Fix: 1 red, 1 purple

INGREDIENTS

• 35-40g of vanilla protein powder (or, try another one of your favorite flavors, like strawberry or chocolate)
• 1 large ripe banana (the more ripe, the better!)
• 1/8 tsp. cinnamon
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 2 large eggs
• Nonstick cooking spray (I use coconut oil)

INSTRUCTIONS

1. Separate the egg whites and the yolk into two separate bowls (be sure no yolk is in the egg white bowl).
2. Beat the eggs on high for 3 minutes, or vigorously whisk for 4-5 minutes if you don’t have a mixer. You want your egg whites to form soft peaks. Set bowl aside.
3. In the egg yolk bowl, add the remaining ingredients (sliced or mashed ripe banana, cinnamon, protein powder, baking power, and salt). Whisk gently until smooth.
4. Gently fold half of the egg white mixture into the banana mixture. Mix gently before folding the remaining egg white mixture.
5. Coat skillet with nonstick oil and heat on low-to-medium heat. Once the skillet is warm, scoop roughly 1/3 cup of pancake mix per pancake (the batter should yield 4 pancakes in total). Cook 60-90 seconds per side, or until golden brown.
6. Serve with a your favorite 1/2 cup of sliced fruit (if you follow Ultimate Portio, Fix, this adds 1/2 a purple container serving). You might also enjoy drizzling a tiny bit of honey or syrup, although the pancakes are savory without any other topping!