Protein Fueled Banana Pancakes with Strawberry Sauce

Serves - 2

Recipe Level - Easy

This has become one of the most popular recipes in our house. I make these at least once a week. This is a combination of a couple of other pancake recipes that I modified until they were just how I liked them. I know it sounds like an odd mix of ingredients but they come out tasting kind of like little banana cheesecake crepes. They contain no refined sugar or flour which significantly cuts down on the carbs. They are thin, but the recipe usually yields 3-4 per person depending on how large you make them. Oh yeah and they are delicious!

Pancakes

Banana - 1 Large Ripe Banana
Eggs - 2 whole large
1/3rd Less Fat Cream Cheese - 2 tbsp.
Vanilla Protein Powder -  1 scoop (Isopure zero carb)
Baking Powder - 1 tsp.

I like to use my immersion blender for this recipe because it makes for very easy clean up but you could use a regular blender as well. I like to cook them on my electric griddle for more surface area when I am making them for a crowd, if it is just Josh and me, I just use a non-stick skillet. Either will work just fine.

1. Put all ingredients in blender (or bowl or cup attachment if using an immersion blender). Mix for about a minute or until all the ingredients are mixed and the batter is smooth. This will be a little thinner than traditional pancake batter and more along the lines of a crepe batter.

2. Once the batter is mixed, let it stand for at least a minute or two to let any extra air bubble up to the top. While the batter is settling, heat up your griddle or skillet to medium heat and spray with a little olive oil or non-stick spray.

3. Once the pan is hot, add the batter. I like using the blender so I can just pour a little at a time without making a mess. You want to keep the pancakes pretty small, since they are thin they are hard to flip if they are too large.

4. Once you start to see bubbles forming in the batter, flip and cook just a few minutes on the second side.

5. If you are making them for a crowd you can keep them warm in an oven set at 250 degrees until ready to serve them. They are delicious on their own or if you are trying to keep it low carb you can serve with sugar-free syrup or peanut butter. I sometimes like to serve them with a quick strawberry sauce.

Strawberry Sauce

Strawberries - 1 cup frozen
Agave Nectar - 1 tbsp.
Apple Cider Vinegar - 1/2 tbsp.

1. Combine all ingredients in a small saucepan. You could substitute Splenda or Stevia for the agave nectar if you want to cut more of the carbs. You can also replace the vinegar with lemon juice, you just need a touch of acid.

2. Bring the ingredients to a simmer for about 5 minutes. The strawberries will soften and the sauce will begin to come together. If you have an immersion blender you can blend right in the pan or transfer the mix to a blender and pulse for a few seconds. **Be very careful when blending any hot liquid. If you are using a traditional blender, you can put a kitchen towel between the top of the blender and the lid to trap any liquid if it decides to spurt out.

3. Pour the berries over the yummy pancakes and serve while warm. This sauce is great on ice cream or yogurt too.

Nutrition Information per serving from Myfitnesspal.com
Banana Pancakes - 218 Calories, 8g. fat, 19g. carbs, 20g. protein
Strawberry Sauce - 68  Calories, 0g. fat, 18g. carbs, 1g. protein.