Breakfast Banana Cakes Recipe

Ingredients

  • 1 medium banana
  • 1 scoop coconut flour (60g)
  • 170g Fage Greek Yogurt 0%
  • IFG-1 Pure Protein (28g)
  • 1 tsp baking powder

 

How To

1. Using a hand blender, blend together the coconut flour, protein powder, greek yogurt, banana and baking powder.

Banana Cakes Ing

 

2. Add 50ml water to the mixture and blend for a further 30 seconds.

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3. Heat a tiny amount of organic coconut oil in a pan (low heat) and pour in the batter to cover the base of the pan.

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4. Heat gently on a low heat, the pancake will start to form and lift at the edges.

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5. Once the pancake starts to lift, use a spatula to flip over to avoid breaking in two.

6. Cook on the reverse side for a further minute and serve immediately.

Banana Pancake

7. There should be enough remaining mixture to make another pancake.

8. Repeat steps 3-6 to create a second pancake.

 Macro-Nutrient Breakdown (for 2 pancakes)

362kcal Per Recipe 

Fat-4g

Protein– 41g

Carbohydrate-39g

Ingredient Breakdown

 

Ingredient Pro (g) Fat (g) Carb (g) Kcal
banana 1.2 0.3 23 103
Coconut flour 60g 2 2 8 60
IGF-1 Protein 28g 20 1.4 1.1 102
Fage Greek Yog 17 0 6.8 97

 

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