Foodie Friday: Peanut Butter Banana Protein Souffle Pancake

The other day, Nathan was looking for restaurants to try for breakfast during his mom’s visit and came across this amazing creation. Holy cannoli! I’m not usually one for ordering pancakes when we go out, but I seriously had to consider at least getting one for the table to try. Of course, then I couldn’t stop thinking about this amazing-looking souffle pancake. So much so that I was laying in bed that night thinking about ways to make a healthier version for breakfast the next day.

I mentally put a list of ingredients together and decided I needed to give it a whirl. I was so excited when it turned out so well and had to remind myself to slow down a few times because it was so good! Because of the whipped egg whites, this souffle pancake has a much lighter, fluffier texture than a typical pancake. And by using peanut flour over all-purpose flour, it adds an extra protein punch and a ton of extra flavor.

Peanut Butter Banana Protein Souffle Pancake

Serves 1

Peanut Butter Banana Protein Souffle Pancake

Ingredients
– 3 egg whites
– 1 egg
– 1/4 cup peanut flour [I use Protein Plus Peanut Flour]*
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/4 cup almond milk [I use Almond Breeze Unsweetened Vanilla]
– 8 drops liquid stevia [if using unsweetened peanut flour – I use NuNaturals Vanilla]*
– 1/2 banana; sliced

Directions
Preheat oven to 375°F and place a 10″ pan over medium heat. In a medium bowl, whisk the 3 egg whites until thick and white with stiff peaks.

In a separate bowl, add the rest of the ingredients except banana. Mix those ingredients together until well incorporated, then gently fold in the whipped egg whites. Be careful not to mix too much as it could deflate the whites. Spray the pan with cooking spray and pour your mixture in. Let the mixture set about 2 minutes before placing the banana slices on top.

Once the slices are placed on top, turn the burner off and place the pan in the oven. Let bake about 7-10 minutes until it is completely set. Remove from the oven and set aside for 1-2 minutes. Carefully slide the souffle pancake onto a plate and top with your favorite toppings. I just so happened to have a fresh batch of coconut cashew butter just waiting to be drizzled on top!

*These ingredients can be found on iHerb.com. Use code ZAF482 to receive $5 off of your first order.

Peanut Butter Banana Protein Souffle Pancake

Nutritional Information
Per pancake, without toppings

302 Calories  /  10g Fat  /  25g Carbs  /  7g Fiber  /  10g Sugar  /  34g Protein

Sprint 2 the Table

Food for Thought

Have you tried peanut flour before? Are you a fan?
How would you top your souffle pancake?

What I Ate Wednesday #84: Kitchen Wins

Yesterday was a really good day in the kitchen. Not too often do I dream up a couple of ideas and actually have them workout on the first try. I have an idea for a new smuice recipe to try out that I planned on testing yesterday, but for once, I actually wasn’t that hungry. Weird! That’s ok though, I had 2 successes and a third might have been pushing it.

Pre-Workout
Chocolate Coconut Almond VEGA Energy Sport Bar
I wasn’t overly hungry when I woke up but felt like I needed a little something in my stomach before my workout. A piece of the chocolate coconut almond VEGA bar hit the spot. It’s so good! And everyone likes chocolate in the morning, right? Right.

Breakfast
Peanut Butter Banana Protein Souffle Pancake
Peanut butter banana protein souffle pancake drizzled with freshly made coconut cashew butter. This recipe will be on the blog this week. I legitimately had to stop myself and slow down a few times because it was so good. I mean, yes, I was really hungry. But damn, this was good!

Lunch
Skinny Spinach Basil Pesto Zucchini Noodles Kabocha Squash
Zucchini noodles, kabocha squash, and baked sole with skinny spinach basil pesto. I was already going to skinny-down the pesto that we had in the fridge but when I opened it, I guess we’d had it for just a little too long.. whoops! This pesto came together perfectly and was so light and delicious. Another recipe that will be posted soon 🙂 Also pretty miraculous – this kabocha has lasted 3 days now! That just does not happen around here.

Snack
Goji Ginger Reeds Kombucha
Like I said, just really not that hungry but I was in the mood for something bubbly. Goji ginger might just be my favorite flavor of Reed’s. I also snuck a couple bites of pineapple. It’s so good right now.. super sweet!

Dinner
Los Moles Taco Tuesday
Los Moles Cucumber Margarita
Taco Tuesday at the Mexican joint around the corner = all you can eat tacos. You know I went back for seconds [and left stuffed]! The corn tortillas were homemade and the pollo al pastor and veggie tacos were legit. I also LOVED the grilled onions and roasted garlic. I’m pretty sure I ate an entire head of garlic. I also got really excited about the cucumber margarita and asked for light agave, but it ended up being pretty sweet anyway. Next time, I’ll stick to what I know; cucumber vodka + soda. That’s my jam.

Food for Thought

Do you ever have days where everything just seems to go right in the kitchen?
What’s your favorite pre-workout snack?