Description
A healthier, yummy take on a favorite banana macadamia nut pancake recipe.
Ingredients
Units
Scale
For Pancakes:
- 1 1/2 cups Kodiak Cakes Cinnamon Oat Mix (to make these gluten free, you can use a gluten free mix like Birch Benders)
- 3/4 cup water
- 2 egg whites
- 1/2 cup plain Greek yogurt
- 1 small banana
- 1/4 cup macadamia nuts, chopped
For the Coconut Cream Topping:
- 1/2 cup plain Greek Yogurt
- 1/4 cup unsweetened vanilla or plain almond milk
- 1 serving vanilla protein powder
- 2 tablespoons unsweeteend, shredded coconut
- Raw honey, to taste (if needed)
Instructions
For Pancakes:
- Heat your griddle or pan to medium heat.
- Place the pancake mix, water, egg whites, yogurt and banana in a blender. Blend on high until smooth. Stir in the macadamia nuts.
- Spray the griddle with cooking spray (I use a coconut oil spray).
- Using a 1/4 cup measuring cup, pour the batter slowly onto the prepared griddle. Once small bubbles start to form on top of the pancakes, flip them.
For the Coconut Cream Topping:
- Add the yogurt, almond milk, protein powder and coconut to a blender and blend until smooth.
- Add up to 1 tablespoon of raw honey, if needed.
- When ready to serve, top the warm pancakes with the coconut cream topping. You can also add some additional macadamia nuts, sliced banana and cinnamon.
Notes
- To make these gluten free, use a gluten free mix like Birch Benders.
