Plantain Protein Pancakes are a great way to get some more good carbs into your post-workout recovery window.
Why Are Carbs Needed for Post-Workout Recovery?
Adding carbs and protein to your routine after you workout is key for good recovery.
Carbs like the kind found in plantains will help you replenish your glycogen stores. And protein gives your body a source of amino acids for muscle protein synthesis, a key step in muscle recovery.
If you’re training frequently and with intensity, include a post-workout meal so your performance doesn’t take a hit. As a good rule of thumb, aim for a 2:1 ratio of carbs to protein.
How To Make Plantain Pancakes
These Plantain Protein Pancakes are paleo and gluten-free, and they come together in just minutes.
If you’re tired of sweet potatoes as your go-to source of post-workout carbs, considering switching things up and trying plantains. They’re like the starchier cousins of bananas, but unlike bananas, plantains need to be cooked before being eaten.
Look for plantains that are yellow but not black. If the plantains are green, they aren’t ripe enough for this recipe.
Try to plan ahead when making these Plantain Protein Pancakes because plantains may take several days to ripen.
Should You Add Protein to Pancakes?
I recommend adding protein powder to these pancakes. The eggs do add some protein, but protein powder will help bump that up.
If you’re wondering how to choose a protein powder, go for something that contains five ingredients or less. From there, select a type of protein that works well with your body.
For example, if you can’t tolerate whey protein, add something like egg white protein powder or even a plant-based variety. There’s no sense in picking a protein that gives you bubble guts or makes you bloated.
Plantain Protein Pancakes (Paleo, Gluten-Free)
- 2 plantains ripe, peeled
- 2 eggs
- 1 tbsp coconut flour
- Pinch sea salt
- 1-2 tbsp coconut oil
- 1 scoop protein powder optional
Peel the plantains and cut them into large chunks. Load all the ingredients into a food processor. Run the processor until all the ingredients are smooth and a batter has formed.
Heat a large skillet over medium-low heat. Add about 1 heaping teaspoon of coconut oil or your fat of choice to the pan and let it melt.
Form pancakes using about 2 tablespoons of batter. Cook approximately 3 minutes on each side or until each side is golden brown. Repeat until all the batter is gone.
Serve with fresh berries and a side of eggs and bacon for a complete breakfast.
Click here for the protein powder I use and recommend.