High-protein breakfast items have become hot items for good reason: Starting your day off with a hearty helping of the stuff has been shown to wake you up, stave off hunger, help you maintain a healthy waistline, and improve your chances of making better food selections throughout the the day.

One of my favorites is a 3-ingredient Peanut Banana Pancake recipe with 17 grams of protein from Lee Hersh on the next page …

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The post Favorite Popular Protein-Packed PANCAKE BREAKFAST Recipe appeared first on Top Morning Recommendations.

2 whole eggs
1 ripe banana


Mix together and put on a skillet that’s coated with EVOO, PAM spray or coconut oil. Flip, done, eat.

Add a little cinnamon for extra flavor, if you want …


These pancakes are perfect for breakfast, dessert, post-workout or pre-workout snacks!


Cassey shows you how easy this is in a short video, below.

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2 whole eggs
1 ripe banana

Mix together and put on a skillet that’s coated with EVOO, PAM spray or coconut oil. Flip, done, eat.

These pancakes are perfect for breakfast, dessert, post-workout or pre-workout snacks!

Add a little cinnamon to give these nutritious Banana Pancakes a little extra flavor, if you want. Watch the video, below, to see how Cassey does it!

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The post Only 2 Main Ingredients Needed to Make These Super-Delicious Protein-Rich BANANA PANCAKES (Video) appeared first on Top Morning Recommendations.

I know there are hundreds of protein pancake recipes out there, but I highly recommend these! I hear people rave about fluffy pancakes, but there’s something nice about biting into something a bit more substantial. These have no added sugar or fat and are high in protein thanks to the addition of eggs and greek yogurt. No protein powder needed here!

Here are the ingredients you’ll need to make 3 delicious Banana Cream Protein Pancakes:

1 large banana, (the riper, the better)
3/4 c. greek yogurt
1 t. vanilla
2 eggs
1/4 c. plus a few extra splashes of dairy-free milk
8 drops liquid stevia
1/2 T. cinnamon
1/2 t. baking soda
1 1/4 c. rolled oats
a couple of dashes of salt
butter or coconut oil, for frying

Continue on to the next page to see the easy preparation steps …

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Follow the directions to make two of these nutritious, substantial, single-serve breakfast treats using an entire pear. Cut all the ingredients in half if you only want to make one of these delicious breakfast treats.
 
 

I loved the combination of the squishy, caramelized pear slices, smooth and sticky almond butter, scattered with bright, crunchy sweet crystals and fragrant cinnamon over top. All together, it really did make the morning feel extra special.

Here are the ingredients you’ll need to make two nutritious “Upside-Down” Pear Pancakes:
 
 

2 Tbsp (30 ml) raw buckwheat groats, dry
2 Tbsp (30 ml) raw quinoa, dry
2 Tbsp (30 ml) protein powder
2 tsp (10 ml) psyllium husks
2 Tbsp (30 ml) whole chia seeds
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) fine sea salt, or to taste
2/3 cup (160 ml), up to 3/4 cup (180 ml) unsweetened alternative milk of choice
2 tsp (10 ml) apple cider vinegar
1/8-1/4 tsp (.5 to 1 ml) pure plain or vanilla liquid stevia, or to taste
1 medium just-ripe pear (I used Bosc), cored and halved, each half cut lengthwise into 6 thin slices
Almond butter or Sweet Almond Sauce (optional)
Xylitol and cinnamon, for sprinkling (optional)

You’ll need an 8-inch (20 cm) nonstick frypan that has a lid.

The easy preparation steps are on the next page …

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The post Awesome “Upside-Down” PEAR (or Apple or …) PANCAKES for Breakfast appeared first on Top Morning Recommendations.

1. Mash your banana with a fork.
2. Then in another bowl whisk the eggs.
3. Mix both eggs and banana together.
4. Viola, that’s your pancake batter!

Watch how she makes all 3 pancake recipes in the video on the next page …

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The buttermilk is popular in pancakes because it makes them nice and tangy. Then the combination of crunchy granola and sweet blueberries makes for one delicious breakfast!

Here are the ingredients you’ll need to make 8 of these 4-inch pancakes:

 

1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup buttermilk
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
½ cup granola
1 cup blueberries, rinsed and dried

The easy preparation instructions are on the next page …

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The post Fluffy Blueberry Granola Pancakes appeared first on Top Morning Recommendations.

For each serving you’ll need the following ingredients:

1/3 cup low-fat cottage cheese
2/3 cup oatmeal
¼ cup milk (dairy or non-dairy)
½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
6 tablespoons liquid egg whites
1/2 banana

Now just follow these 3 easy steps:

1. Blend all ingredients in a small blender.


2. Heat a small lightly oiled pan on the stove top. For each pancake, add two spoonfuls of batter to the pan. Cook for about 2 minutes on each side or until the batter starts bubbling.


3. Top with strawberries, maple syrup, or a personal favorite: peanut butter.

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Source: Madison McDonald

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You’ll love the flavor of gingerbread and the classic spices used to create these pancakes. Then add a little butter and molasses on top!

For each breakfast serving of Pumpkin Gingerbread Pancakes you’ll need the following ingredients:
 

2 T coconut flour, sifted (can sub for gluten free or oat flour)
1/2 tsp baking powder
1 scoop vanilla or neutral tasting protein powder (optional)
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt
1-2 T granulated sweetener of choice
2 egg whites (for a vegan option, substitute for 1 flax egg- 1 T flax + 3 T water)
1/2 tsp vanilla extract
1/4 cup pumpkin (not filling)
1 T – 1/4 cup dairy free milk
Molasses, maple syrup and butter, for topping (Optional)

Notes:
 

– The amount of milk you use depends on the brand of coconut flour and protein powder used.

– If you don’t use protein powder, add an extra tablespoon of flour.

– If you use an unsweetened protein powder, add a T of sugar or sweetener of choice.

Now just follow these simple steps to make these special Pumpkin Gingerbread Pancakes:
 
 

1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.

2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract.

3. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.

4. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.

5. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.

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Source: Arman

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