Banana-Pecan Pancakes

These pancakes are delicious on their own, but you can top them with syrup or additional sliced banana if you like.


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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.

Banana-Pecan Pancakes

  • Serves: 2
  • Total time: 20 minutes

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.