Camp Recipe – Banana Protein Pancakes

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By Outdoor Prolink Editorial Intern Sara Aranda. Sara likes to climb, trail run, travel and adventure. She is currently on an epic climbing roadtrip around the American West. Look for more blog posts and photos from Sara coming soon!

Easily made at home or on the road with any camp stove (like this one from Camp Chef), this recipe is ideal for climbers and athletes alike wanting an energy-packed breakfast. The idea came from a low-carb/high-protein recipe but this one has been adapted to serve those wanting full-on fuel for their action packed day.

Prep Time: 5 minutes

Cook Time: 3-5 minutes per pancake

Yields: 4, 6-8” pancakes that are surprisingly filling

Ingredients:

  • 1 ripe banana
  • Approximately ¾-1 scoop of protein powder (we use Vega Protein + Greens Chocolate)
  • ¼ cup any Buttermilk Pancake Mix (we use Pioneer Brand Buttermilk Baking Mix)
  • ¼ tsp cinnamon
  • 3 large eggs
  • Honey (to taste)
  • 1 ripe peach as a topping (or fruit of choice)
  • 1 tbsp Coconut Oil (or butter)
  • A splash of Almond Milk (we use Almond Breeze Original)

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Instructions:

 1. Before peeling your banana, massage until soft. This helps the mixing process when adding all your other ingredients. Once soft, peel and scoop mashed banana into a small bowl.

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2. Add all 3 eggs and mix until smooth.

3. Add approximately ¾ to 1 full scoop of your protein powder. We have recently been using Vega Protein + Greens, Chocolate flavor, but any protein powder, from Muscle Milk to even plain rolled oats (if you’re not wanting high protein) will do just as well. Mix until smooth.

4. Now it’s time to add the classic buttermilk pancake mix. We only use ¼ cup to allow the pancakes to actually come out like pancakes, otherwise the protein powder alone will yield a thinner, denser crepe. Mix until smooth.

5. At this point, the mix may be thicker than ideal for your pancakes, more like a cake batter. Use the Almond Milk to reach desired consistency, which we have found to be no more than a ¼ cup.

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6. Lightly oil your pan to prevent sticking. We use Coconut Oil not only for the added coconut flavor, but it also provides quality fat for high-endurance activities. Pour your pancake batter into the pan to desired size. Cook on low to medium heat until bubbles form on the surface and the edges begin to firm. Flip pancake. Cook until browned.

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7. Set aside your pancake and repeat step 6. In the meantime, slice your peach into small wedges and place about your pancake, about 4 per cake. Drizzle honey to taste and voila! Your pancake is ready. I like to line the peaches on one side and fold my pancake in half to enjoy more like a stuffed crepe. You can definitely eat all four pancakes, but ideally this recipe feeds two. See nutrition facts below.

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Estimated Nutritional Information:

1 Serving = 2 Pancakes

Without Honey and Peach:

341 Calories

27.50g Carbohydrates

16.50g Fat

19g Protein

401.50mg Sodium

333.50mg Potassium

With Honey and Peach:

391 Calories

41.50g Carbohydrates

16.50g Fat

19.50g Protein

401.50mg Sodium

428.50mg Potassium

Looking for a camp frying pan like Sara’s? Check out this one from Jetboil:

Shop the FluxRing Fry Pan on Outdoor Prolink

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