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The recipe uses almond flour and cottage cheese, which are high-protein ingredients. For quick information about hormonal balancing foods, visit our blog: “The Best Foods for Optimal Hormone Health.”
About almond flour
After blanching almonds in boiling water to remove the skins, they are ground and sifted into fine flour, which is then cooled and stored. It is essential to remember that almond flour is not the same as almond meal, despite a common misconception that their names can be interchangeable.
Almond flour has surprising health benefits.
Almond flour contains vitamin E, a fat-soluble antioxidant. Antioxidants reduce your risk of heart disease and cancer caused by harmful molecules called free radicals. Almond flour is also rich in magnesium. Magnesium may reduce blood pressure, improve insulin resistance, and control blood sugar. Monounsaturated fats in almond flour may help lower LDL (bad) cholesterol and blood Pressure. A significant reduction in cholesterol can significantly reduce the chances of developing heart disease. According to one study, women who consume 50 grams of almonds daily have lower cholesterol levels than women who don’t consume almonds daily.
Blanched vs unblanched almond flour.
There are two types of almond flour: blanched and unblanched. Almond flour made from blanched almonds has a lighter texture and milder flavour because the skins have been removed. Due to the presence of almond skins, unblanched almond flour has a darker colour and a nuttier flavour.
How to choose the best almond flour?
A finely ground, unblanched almond flour without additives or preservatives is the best almond flour. Bob’s Red Mill Super-Fine Almond Flour will meet your highest expectations if quality is your top priority. The super-fine flour is made from the highest quality California-grown whole almonds, making it perfect for all your baking needs and ensuring an exceptional taste no matter what you bake.
Cottage cheese
We will also use Cottage cheese. In addition to being high in protein, cottage cheese is also a good source of calcium. Furthermore, it contains many vitamins and minerals to help you maintain a nourishing lifestyle.
Enjoy!
Protein Banana Pancakes
Course: BreakfastDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
15
minutesCalories
250
kcalCarb
15 g
Protein
18 g
Fat
14 g
It’s the weekend, and you want delicious pancakes that resemble traditional ones. The goal is to stay healthy while eating gluten-free pancakes that are high in protein and fibre and are guilt-free. Try our delicious high-protein banana pancakes, sure to please your taste buds.
Ingredients
Two organic or free-run eggs
1/2 cup cottage cheese (small curd, 2% milkfat)
1/2 cup almond flour (blanched or unblanched, fine grind)
1/2 tsp baking powder (aluminium-free)
1/4 tsp Ceylon cinnamon
2 tbsp water
Non-stick coconut or avocado oil spray
One medium banana, thinly sliced
1/2 cup blueberries (Optional)
1 tbsp maple syrup (Optional)
Our favourite maple syrup brand is the Canadian Heritage. Their organic maple syrup has a strong taste and pairs perfectly with this pancake recipe. Delicious! However, you can use maple syrup, raw honey, or monk fruit syrup.
Directions
- Combine the dry ingredients (almond flour, cinnamon and baking powder), then add the wet ingredients (eggs and cottage cheese) in a mixing bowl or food processor. A food processor will make the mixture finer, but if you don’t have one, use a bowl and whisk to mix all the ingredients.
Mixing ingredients in a bowl requires more effort.
- For a unified mixture, a food processor is the best tool.
- Mix until all the ingredients are thoroughly combined. If the mixture is too thick, slowly add two tablespoons of water to the batter to reach the desired consistency.
- Heat a flat pan to medium heat.
- Spray the pan with the non-stick oil spray.
- Spoon 1/4 cup at a time of mix into the pan.
- Let cook at low temperature or once the edges are browned, and flip the pancake over. If you cover the pan, the pancakes will take approximately 2 minutes to cook on each side.
- Once fully cooked (soft to the touch), remove from heat onto a plate.
- Continue steps 6-8 until all the batter is cooked (4-6 pancakes).
- Serve warm topped with banana, blueberries and maple syrup.
Recipe Video
Notes
- Alternatively, you can use 3 percent cottage cheese if you don’t mind the additional fat. Half a banana is enough for two servings because the banana is so thinly sliced. You can freeze the rest for later use. As an alternative to blueberries and bananas, you can use any fruit.
- If you want to sprinkle cinnamon on the pancakes at the end, you can do so. If you wish to make more pancakes, double up the ingredients. To make one serving, cut all the ingredients in half.
- It should be noted that this recipe is not sponsored.
What a delicious recipe. I am already in my kitchen 😀
Haha… Let us know how it comes out!