If you're looking for a way to use up any ripe Bananas then this Banana and Chocolate Protein Pancake recipe is perfect. It's a great breakfast which is ideal to have after a workout. They are super quick to prepare and easy to make.
The recipe and instructions are on the card below which you could print out or save to Pinterest (by hovering over the corner of the image and clicking the Pinterest icon).
The batter makes roughly around 6 medium-large sized pancakes making them great if you meal plan and prep.
You can make up the Banana and Protein batter and store it in an air-tight container in the fridge. Then when you're ready to use it, cook what you need and return the rest to the container and place in the fridge. The batter will last around 4-6 days.
If you'd prefer to cook all of the batter at once then you can store any uneaten pancakes in an air-tight container in the fridge. These will last for around 5 days. When you're ready to eat them, simply pop them in the microwave for 1-2 minutes.
If you wanted to batch cook the pancakes you can keep them in the freezer. Just allow them to cool down after cooking and then wrap them in baking paper and place them in a freezer bag. Allow them to thaw overnight when you're ready to eat them.
They are delicious on their own but you can also add toppings. I like to add Greek Yogurt and Raspberries.
The recipe and instructions are on the card below which you could print out or save to Pinterest (by hovering over the corner of the image and clicking the Pinterest icon).
The batter makes roughly around 6 medium-large sized pancakes making them great if you meal plan and prep.
You can make up the Banana and Protein batter and store it in an air-tight container in the fridge. Then when you're ready to use it, cook what you need and return the rest to the container and place in the fridge. The batter will last around 4-6 days.
If you'd prefer to cook all of the batter at once then you can store any uneaten pancakes in an air-tight container in the fridge. These will last for around 5 days. When you're ready to eat them, simply pop them in the microwave for 1-2 minutes.
If you wanted to batch cook the pancakes you can keep them in the freezer. Just allow them to cool down after cooking and then wrap them in baking paper and place them in a freezer bag. Allow them to thaw overnight when you're ready to eat them.
They are delicious on their own but you can also add toppings. I like to add Greek Yogurt and Raspberries.
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One lunch I have been loving this summer is my Sweet Potato and Beetroot salad which I've eaten almost every week. It's packed full of protein and flavours to keep you feeling satisfied and it tastes delicious.
It's fairly quick to make and I usually make it in advance (the night before). When I buy the ingredients I can usually make at least a couple of salads with them.
I don't have a dressing on mine but you could use simply olive oil or for more flavour try a honey mustard dressing with it.
What you need:
- 1 Small Sweet Potato
- Feta Cheese
- Ready Cooked Beetroot
- Salad Leaves (I used a mixed rocket and lettuce bag)
- Handful of Pine Nuts
The instructions are on the recipe card below which you can save to Pinterest by clicking in the top corner of the image.
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