Battle of the Pancake

This little experiment is technically part two of the Battle of the Pancake. One of my goals is to find a delicious and healthier alternative to the carb-y goodness that is the classic pancake. Think IHOP style. Admit it, nothing beats an IHOP pancake. Just look at it!

Compliments of IHOP


Anyway, my first try really came about because I wanted to get rid of some protein powder that I’ve had for a few months. You know, the same protein powder that I swore I’d use in my daily green smoothies. Yeah, right. A little searching on Pinterest told me to add water to the protein powder until I got a consistency similar to pancake batter. When they were cooking, I was doing mental leaps of joy (because I don’t jump…unless there is a spider nearby). They were really looking like pancakes! Although they looked the part, I could not have been more wrong on the taste. Does moist vanilla protein powder sound appetizing to you? Let me tell you, it wasn’t. If you don’t believe me, try it for yourself. I dare you.

Now onto the semi-successful portion of our program! More searching on Pinterest told me that a simple recipe (2 eggs + 1 banana) would basically rock my world. It did not disappoint! Never one to make something easy for myself, I of course had to put my own spin on it. Enter – chocolate peanut butter banana pancakes with strawberries!


I needed to get rid of some bananas, so I used three relatively small ones. I wasn’t sure how to change the eggs accordingly, so I planned on using up to four. I ended up using only two. For the chocolatey peanut butter goodness, I used a couple of spoonfuls of chocolate PB2.


The bottom right picture is without any eggs added. It may look a little chunky, but I didn’t get any huge bites of banana.


For the first batch, I tried adding the strawberries directly to the pancakes. You can see how well that turned out. They made the pancakes extremely difficult to turn because they wouldn’t stay together. It was much easier without the strawberries.


They aren’t the prettiest, but they taste pretty darn good. My recipe made about 15 small pancakes. I ate half for dinner and ate the rest for breakfast the next morning.


Just like this! Although they definitely weren’t the fluffy deliciousness that I hoped for, I think they’ll do as an alternative.

Some suggestions:

  • Leave them cooking for longer than you think they need. They’ll be much easier to turn and won’t fall apart.
  • Add extras like PB2, regular peanut butter, oatmeal, etc. It’ll thicken it up a little bit and make it stick together a bit more. Next time, I’m going to add chia seeds. We’ll see how that works.
  • Don’t add syrup. These are so moist and sweet (especially if you add fruit) that you really won’t miss it.


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