The Best Protein Pancake (I’m not kidding…)

It’s nice to finally be able to catch my breath again. It has been a crazy week, and I’m so glad it’s almost spring break. I’ve never needed a week to get away and relax as much as I do now! I’m looking forward to some lazy mornings, watching my favorite morning shows (yes, I love watching Live with Kelly and Michael, The Price is Right and The Chew) and snuggling with my sweet puppy. Isaac and I are also going to San Antonio for a few days before running our half marathon on Sunday (EEK!) and we have some fun things planned. I know we’ll have a blast, but it will go by way too fast. Funny how that always happens…

So in my few free moments today I thought I’d share what is now my favorite protein pancake I’ve ever made. Yes I said EVER. It was so good y’all. It was also featured on Tone It Up’s Instagram which was a huge thing for me! I tweaked the Lemon Blueberry protein pancake recipe (which you can find here), and I loved how the little swaps really added to the texture and consistency of the pancake. It’s my go-to recipe now… And by go-to, I mean I’ve made it almost every other day for the past two weeks! I’m not kidding when I say it’s the best. 

Protein Pancake Batter Ingredients:
1 whole egg
1/2 banana, mashed
1/2 Tbsp almond milk
1 generous scoop protein powder (I use the bulk whey protein concentrate from Sprouts!)
1/4 tsp baking powder
2 tsp agave syrup or honey
1/4 cup rolled oats (raw)
1/2 tsp vanilla (I use Mexican vanilla)
1 cup fruit on top (I like strawberries, coconut flakes, blueberries or the rest of the banana)

To make the batter, first beat the egg, banana and almond milk until smooth (I usually use a whisk, but you can also use a blender or food processor). Add the protein powder, baking powder, agave, oats and vanilla and mix until incorporated.
Heat a skillet on medium and spray with cooking spray. Pour the batter into the skillet and cook until golden brown on the bottom, then flip (the key to having a well cooked protein pancake is cooking it low and slow, so don’t worry if it takes a few minutes to cook before you can flip it!).
Once the other side is brown, remove from the skillet and top with some fresh fruit, the rest of the banana and a drizzle of agave syrup (I like to use the Agave 5 I picked up at Sprouts).

*This recipe is for 1 serving!*

Now sit back and enjoy!
What is your favorite thing to do when you have time off? Leave your answer in the comments below!