Every night I make my protein pancakes for the next morning and every night I wish there was a quicker way to prepare them instead of standing over the stove flipping pancakes and smoking up my house forever. If you ever feel this way you are going to be SO excited by my new protein pancake idea…protein pancake muffins! I am sure some amazing person already thought of this, but let me have my moment and share my recipe with you because this is a game changer for me. Essentially you do the same thing you would with the protein pancake, but pour the batter into muffin tins and bake. So much quicker and easier then flipping pancakes if you ask me. You could triple this recipe and have muffins for the entire week, which will stay so much better than premade pancakes! Recipe after the jump.
Ingredients: (Makes 6 Medium Muffins)
1 1/2 bananas
3 Free Range Eggs
3 Scoops Perfect Fit Protein Powder
3 Tbsp Flaxseed
1 Tsp Cinnamon
1 Tsp Baking Powder
Blueberries (for later)
Preheat oven to 350.
Grease your muffin tin/cups with coconut oil.
Mix protein powder, flaxseed, baking powder and cinnamon in bowl.
Add banana (mash with your hands) and eggs.
Mix well until there are no banana lumps. (Unless you like them a bit lumpy, that is ok too)
Pour mixture into muffin tins or cups and add blueberries to each.
Bake for 30 minutes.
In the morning, heat your muffin up for about 15 seconds to warm it up & enjoy!
The only thing I will do different next time is to add the blueberries to the mixture before I pour them into the muffin cups so the berries are throughout the muffin and not just on the top. Have you made protein pancake muffins before and if so, have any tips or tricks to share? If you haven’t make sure to try this out, it will make your routine at night so much shorter.