These super-easy banana-pecan pancakes are full of good-for-you ingredients to fuel a day of training or recover after a sweaty run (bananas are a great source of potassium). Pull them together in 20 minutes, or prep so you’ll have them on-hand on busy mornings; they’re a great make-ahead breakfast. Double the batch, and store cooked pancakes in ziplock bags in the freezer to be reheated in the toaster. These banana-pecan pancakes are delicious on their own, but you can top them with syrup or additional sliced banana if you like. Makes 4 large pancakes.
- 1 cup oats
- 1 cup egg whites
- ½ cup 1% cottage cheese
- 1 banana
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- Cooking spray (or ½ tsp. butter)
- ¼ cup (1 oz.) pecans, chopped
Combine oats, egg whites, cottage cheese, banana, and vanilla in a blender and process until completely smooth. Add baking powder and process for just a second or two to mix in.
Heat a nonstick skillet over medium heat and coat with cooking spray or butter. Pour in about one-quarter of the batter to make a 7-inch pancake, and sprinkle with 1 tablespoon chopped pecans.
Cook until the bottom of the pancake is golden brown, then flip and cook the other side for a few minutes. Repeat with remaining batter and pecans.
Per serving: 404 calories, 14 g fat, 44 g total carbohydrate, 7 g dietary fiber, 29 g protein
Adapted from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald with permission of VeloPress.