Description
Delicious and nutritious banana protein pancakes perfect for breakfast!
Ingredients
Scale
- 1/2 cup mashed banana (125g)
- 2 large eggs
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/3 cup plant based protein powder (37g)
- 1/3 cup blanched almond flour (35g)
- 2 Tbsp tapioca starch (14g)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
Instructions
- Grease a frying pan with coconut oil (or butter) and place on the stovetop. Preheat on medium heat.
- In a large mixing bowl, combine the mashed banana, eggs, water, and vanilla.
- Add in the protein powder, almond flour, tapioca, baking powder, cinnamon, and salt. Whisk until smooth.
- Let the batter sit for 5 minutes to thicken.
- Pour about 1/4 cup of pancake batter onto the preheated frying pan (I cooked 2 pancakes at a time). Cover with a lid and cook on medium heat, reducing the heat if necessary.
- Once bubbles form on the tops of the pancakes, remove the lid and flip. Cook about another minute, or until done.
- Place cooked pancakes on a wire cooling rack (or serve immediately) and repeat steps 5-6 until no more batter remains.
Notes
- These pancakes can be served with maple syrup, fresh fruits, or nut butter for added flavor.
- Adjust the sweetness by adding a bit of honey or maple syrup in the batter if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 180mg