Start to Finish: 16 minutes
Prep: 10 minutes
Cook: 6 minutes
½ ripe banana
4 large strawberries
1 scoop vanilla protein powder
1. Put all the ingredients together in a bowl, mashing the banana and strawberry. For thinner pancakes, blend the ingredients together.
2. Pour on a greased skillet and cook on medium to high heat for about 3 minutes per side. Be careful when you flip them as the pancakes can break a apart easily if you blended the batter.
3. Add your favorite toppings — I used organic low salt butter, maple syrup, and sliced strawberries.
Nutrition Information (per serving, without optional toppings):
Calories: 217; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 23 grams: Carbohydrates: 20 grams; Sugar: 12 grams; Fiber: 3 grams; Cholesterol: 189 milligrams; Sodium: 112 milligrams