A U.S. youth international, Thorns defender Madison Pogarch signed with Portland last year for her rookie campaign. She now shares her trademark Banana Cinnamon Protein Pancakes:
Banana Cinnamon Protein Pancakes
1 cup Water
1 3/4 cup pancake mix
1/4 cup Milk
1 scoop of your favorite protein Cinnamon
If you’re using a pancake griddle, set temperature to 375° or medium heat on a skillet.
Mix together water, pancake mix, egg, and milk into a mixing bowl. Whisk until smooth. Add scoop of protein and mix well.
Slice banana into 1/4 inch slices (or your preferred depth).
After pancake mix is evenly blended, pour onto skillet/griddle (I use a 1/4 cup measuring cup to scoop even pancakes but feel free to use more or less).
Distribute banana slices around pancake, and lightly dust the surface with cinnamon. Cook 60-75 seconds on each side. I usually wait until the bubbles disappear on the top to flip it. Best when served right away and warm.
This recipe makes approx. 8-10 pancakes depending on the size.