Although I do enjoy my fair share of carbs on the daily, I’ve realized that all that extra energy is really just a recipe for a major CRASH.
If you follow me on instagram, you know that I have been really making an effort to listen to my body and eat what makes me feel good. That means some day it’s a veggie omelet, and other days it’s a FAT STACK of pancakes.
What I’ve really learned, is that, regardless of what I eat, it’s important that I focus on using ingredients that agree with me and make me feel good. Today I was craving a little something sweet, which means that these grain-free strawberry shortcake pancakes are goin’ down!
2 tbsp egg whites
2 tbsp almond flour
1 scoop vanilla protein powder
Mash the banana and whisk in the eggs and egg whites.
Then, stir in the almond flour and protein powder until just combined.
In a non stick skillet, on medium heat, form 8 round pancakes with a heaping 1/8 cup measure.
Cook for around 1-2 minutes on each side, flipping when bubbles start to form.
For toppings, I went for a strawberry shortcake flavor with sliced strawberries, coconut yogurt, and peanut butter.