Go to any breakfast spot, and you’ll find pancakes on the menu. Some even offer made-to-order flapjacks. But how many serve their stacks with caramelized bananas? The pan-fried fruit topping adds a sweet rum flavor and an extra layer of gooeyness. With a dollop of peanut butter, it’s the kind of brunch that takes taste buds over the edge. So…is your kitchen open for business?
Ingredients
1 scoop MRM Veggie Elite Vanilla Bean Performance Protein
1 cup whole wheat flour
1-1/2 cups unsweetened almond milk
1 tsp. vanilla extract
2 bananas, cut in half length-wise
2 tsp. coconut oil
1 tsp. cinnamon
Peanut butter (optional)
Directions
- In a mixing bowl, add protein powder, flour, almond milk and vanilla. Whisk together until smooth.
- Heat a large skillet over medium heat and coat with nonstick cooking spray.
- Once pan is hot, add about 1/4 cup batter per pancake. Once pancakes begin to bubble, flip and cook on the other side until golden.
- While pancakes are cooking, heat a medium pan over medium-low heat. Add coconut oil and cinnamon, stirring gently to mix the two.
- Add bananas flat side down. Cook about 1 minute per side, or until they begin to caramelize (brown slightly).
- Serve pancakes with peanut butter, bananas and maple syrup.