Need a post-workout protein snack? Try this fudgy banana–peanut butter pancake. It cooks in a panini press in about five minutes, with barely any cleanup.
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Ingredients
- 1 very ripe banana (the darker, the better)
- 2 tablespoons powdered peanut butter
- 1 tablespoon psyllium husk
- 1 teaspoon natural peanut butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon apple cider vinegar or fresh lemon juice
- A pinch of coarse salt
- A little olive oil or coconut oil for greasing
Directions
- Mash the banana in a bowl until completely smooth.
- Add the teaspoon of peanut butter and the apple cider vinegar (or lemon juice), then stir to combine.
- Add the powdered peanut butter, psyllium, baking powder, and salt. Stir until you have a thick, evenly mixed batter.
- Let the batter rest for 2–3 minutes so the psyllium can absorb the liquid and firm up.
- Heat a panini press, lightly grease the cooking surfaces, pour in the batter, and close the lid.
- Cook with the lid closed for about 4–5 minutes, until the pancake is browned and crisp on the outside and cakey on the inside. Serve warm.
Tips
- Carbs and protein for recovery: The banana supplies readily available carbohydrates to help replenish glycogen stores after a workout, while the powdered peanut butter adds protein without a lot of extra fat.
- Packed with fiber: Psyllium holds the pancake together and adds fiber that slows sugar absorption and helps keep you full longer.
- No refined flour or added sugar.
- Don't skip that pinch of coarse salt. It balances the flavors and cuts through the sweetness.
Nutrition (per single serving)
- Calories: approximately 210 kcal
- Protein: 11 g
- Carbohydrates: 30 g
- Fat: 6 g
