Engel’s Outback Gourmet: Pat’s Protein Pancake Recipe
Article from MR4X4. I know what you’re thinking. You’ve never seen me actually cook anything remotely healthy. Don’t worry, this pancake recipe doesn’t really buck the trend, but it is gluten-free and tastes even better …
Article from MR4X4.
I know what you’re thinking. You’ve never seen me actually cook anything remotely healthy. Don’t worry, this pancake recipe doesn’t really buck the trend, but it is gluten-free and tastes even better than regular pancakes. Plus, with only three main ingredients, it’s a cinch to whip up in the bush.
1 large banana3 eggs1 tablespoon of smooth peanut butter
Vanilla Ice CreamBerries of your choiceDollop CreamHoney
Whisk the eggs until the yolk and white are combined. Pop in diced chunks of banana, and then mash them up with a fork. Add a generous scoop of smooth peanut butter. Combine the ingredients by whipping with a whisk or a fork for at least one minute. Pour the batter into a medium-hot pan, and flip when one side is done. Keep in mind that without gluten, the pancakes don’t hold together quite as well, so ensure they are completely cooked on one side before flipping. If they break, don’t worry, they’ll still taste great!Once cooked, pop the pancake on a plate with a scoop of ice cream, and some dollop cream if you’re feeling decadent. Pop some fresh berries on top, and drizzle with a generous dose of honey. I used local Richmond Valley honey from Casino NSW, and it was a cut above. Enjoy, and power through your day!