This post is sponsored by AllWhites but the content and opinions expressed here are my own.
Having a healthy diet is important to me, especially when it comes to properly fueling my body after an intense workout. Since starting a new fitness routine recently, I’ve been hyperaware of the nutrients I’m putting into my body and how they impact my workout performance and recovery time. I’ve been focusing on clean eating and, of course, making sure I’m getting enough protein in my diet to build lean muscle mass.
Many mornings, I’ll throw ingredients in the blender for a quick protein smoothie, but some days (especially when my girls ask for them), we’ll make pancakes for breakfast. It’s so funny, I grew up eating pancakes from a box mix, but I don’t even think my girls know you can make pancakes from a box! I always prefer to make my own from scratch because A) they’re so easy to make and B) I can ensure we’re eating a protein-packed breakfast by adding ingredients like AllWhites® 100% liquid egg whites. Did you know AllWhites has no cholesterol or fat and has half the calories of traditional whole eggs? I was surprised by that, but now that I know, I’ll definitely be incorporating AllWhites in my recipes that include eggs!
Today, I wanted to share a delicious high-protein breakfast made with AllWhites that I love preparing after a hard workout – not only do these Paleo banana nut pancakes taste delicious, but the 29g of protein per serving makes it a great choice when you’re looking for post-workout recipes!
- 1/4 cup AllWhites® egg whites
- 1/3 cup non-dairy milk (I used almond milk)
- 1/2 banana, mashed
- 1 scoop vanilla protein powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 1 tbs walnuts
- 1/2 banana
- Drizzle of pure maple syrup
- Heat a griddle over medium-high heat and grease with coconut oil or butter (ghee).
- In a medium-sized bowl, add egg whites, milk and banana and use a whisk to mix well.
- Add dry ingredients (excluding walnuts) to bowl and mix well.
- Using a spoon or measuring cup, drop pancake batter onto heated griddle into 3-4" circles.
- Allow to cook until bottoms of pancakes are golden brown (approximately 2-3 minutes - you may also see small bubbles form on surface of pancake) and then flip pancakes to cook opposite side.
- Once cooked through, remove from heat and serve with walnuts, sliced banana and a drizzle of maple syrup (or honey).
My little helper couldn’t wait to get her hands on these Paleo banana nut pancakes, as you can see! I love recipes that work for the whole family – it makes life easy and of course, setting a good example of a healthy diet early on will help my girls make wise food choices as they get older.
Be sure to check out AllWhites extensive collection of healthy egg white recipes for more inspiration similar to my Paleo banana nut pancakes!