Keep batter refrigerated and on tap so you can make them various times throughout the week.
½ cup chopped walnuts
1-cup Rolled oats (Old fashioned oats may be substituted)
1-tbsp Ground flaxseed
1-tbsp Wheat germ
2-tbsp Protein powder
2-tsp Ground cinnamon
½-tsp Sea salt
2-tsp Maple syrup (honey may be substituted)
½-cup Plain nonfat Greek Yogurt
—In a small bowl, mash bananas until smooth. Add walnuts. Set aside
—Beat egg whites until stiff. Set aside.
—In another bowl combine the mashed bananas, walnuts and egg whites with wet ingredients. Add dry ingredients to wet and mix gently to combine.
—Heat a skillet or pan on medium-high heat. Coat pan with Pam or any cooking spray. Pour about ¼ cup of batter for each pancake. Cook on one side until bubbles appear on top, then flip to cook other side. Serve and enjoy.
Nutrients-(1, 2” pancake)
Calories: 160; Total fat: 6g; Total Carbohydrates: 20g; Fiber: 3g; Sugar: 6g; Protein: 9g