A great Mardi Gras breakfast, ice cream and rum included, you'll want to fill up on before you hit the parade route
Breakfast is pretty much the only meal that I eat at home during Mardi Gras, and sometimes that doesn't even happen.
Which is why these Bananas Foster Protein Pancakes rock. You'll actually want to eat this breakfast before you hit the parade route and start drinking.
And bonus! there's ice cream as well as rum involved.
Who wouldn't want ice cream and rum at breakfast?!
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You know how I love my protein pancakes {evidence here, here, here, here, here, and here haha}, so I thought they would be perfect for a Mardi Gras breakfast. And, naturally, I was oh so very right.
They are high in protein and filling fiber, but they are full of flavor and rather tasty.
Plus, like I said before, there's ice cream and rum. All around win in my book.
Oh and you bake them in the oven, so they require little hands-on time.
You'll layer one thinly sliced banana in a baking dish and then add another banana in the batter. It makes it full of banana flavor but not overly banana. It also makes the pancakes nice and sweet so you don't really need syrup.
I made a little sauce by stirring together rum and ice cream, and then added extra ice cream because it's Mardi Gras so why not?!
Those are optional {albeit quite delicious}, so you don't have to add them in. You can also substitute with an equal amount of vanilla extract and milk if you want to make these alcohol-free.
The only other thing I would suggest is adding in a few chopped pecans. I definitely will be doing that next time. I'd say to use about ¼ cup for the recipe and fold them in after blending everything together.
This tasty breakfast is perfect to serve guests before they start drinking all day long and will get rave reviews. Enjoy!
Bananas Foster Protein Pancakes
Ingredients
For the pancakes:
- 2 medium bananas
- 1 ½ cup oats
- 6 large eggs
- 1 cup cottage cheese
- 2 tablespoon rum or vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cup ice cream for serving
For the sauce:
- ¼ cup vanilla ice cream
- ¼ cup rum
- ¼ teaspoon cinnamon
Instructions
For the pancakes:
- Preheat the oven to 350°F.
- Add the other banana, oats, eggs, cottage cheese, rum, baking powder, cinnamon, and salt to a food processor or blender and process until completely smooth. Let sit for about 5-10 minutes.
- Lightly grease a 13x9 baking dish with oil or butter.
- Very thinly slice one banana, and layer the slices in the bottom of the greased baking dish. Set aside.
- Pour the batter over the sliced bananas in the baking dish. Bake in preheated oven for 20-25 minutes, until done {toothpick inserted in the center comes out clean}. Remove from oven and let cool for 5 minutes before slicing into 6 pieces. Serve with sauce and ice cream (¼ cup ice cream per pancake).
For the sauce:
- Stir together all the sauce ingredients. Spoon sauce over warm pancakes.
Notes
*If gluten free, be sure to use certified gluten free ingredients
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dina says
great healthy breakfast!
Regan @ Cabot says
I'm definitely trying these! High protein breakfasts are my downfall. I simply love cereal and milk 🙁 And I've been trying to find ways to enjoy cottage cheese more since it's such a good protein source. This may be the winner!