Plantain Protein Pancakes | Abs Are Made in the Kitchen | Erin Stern
We are switching gears this month, from the gym to the kitchen. We can make tremendous progress in training, but will have difficulty seeing the results if our diet is off. In this series, the focus is on simple, delicious meals that can be made in less than 30 minutes. The recipes will also contain less than 5 ingredients, and will be made up of whole foods.
Plantain pancakes are one of my go-to recipes for breakfast or for my post-workout meal. Plantains are high in resistant starch, which can help regulate blood sugar levels and help with digestion. They’re also readily available year round and are delicious. Since the plantain is starchy, it makes a perfect flour substitute.
Egg whites pair perfectly with the plantain, and provide muscle-building protein. For this recipe, I prefer pasteurized egg whites. It’s easier to measure out one cup, and the yolks aren’t wasted.
Here’s what you need:
- ½ large plantain
- 1 cup liquid egg whites
- ½ tsp. baking powder
- ½ tsp. cinnamon
- 10 drops liquid stevia (optional)
Directions: Simply add the ingredients to a blender and blend on high for 2 minutes. The mixture should be light and frothy. Spray a skillet or griddle with nonstick coconut oil spray, and set to medium. Pour batter onto griddle in ¼ cups at a time. You can set the oven to 250 degrees, and place cooked pancakes in the oven to keep them warm, if you’d like.
Here’s the breakdown for the entire recipe:
Total Fat 0.2 g
Total Carbohydrate 36.0 g
Dietary Fiber 2.7 g
Sugars 16.2 g
Make yourself a tall stack!
Even though I’m in the kitchen now, I’m still training hard. I rely on PEAK ATP to help push me through my tough sprint workouts. I wouldn’t go a training day without taking it!
Check out the corresponding video for a cooking demonstration. Thanks for reading!
Erin Stern, 2x Ms. Figure Olympia