Banana protein pancakes
Banana protein pancakes combine ripe bananas and eggs for a simple, protein-rich breakfast. Flavoured with vanilla and baking powder, they are quick to make and ideal for any meal of the day.
Cook time 10 min
Prep time 5 min
Ingredients:
1 banana2 eggs
1/4 tsp baking powder
1 tsp vanilla extract
Banana protein pancakes are a delicious and healthy way to start your day. They are made with simple ingredients and are packed with protein, making them the perfect breakfast or post-workout meal. Here’s how you can make your own banana protein pancakes at home.
Instructions:
- Peel the banana and place it in a medium-sized mixing bowl.
- Crack the eggs and add them to the bowl with the banana.
2. Mash and Mix:
- Use a fork or potato masher to mash the banana until smooth.
- Add the eggs to the mashed banana and whisk together until well combined.
- Sprinkle the baking powder into the banana-egg mixture.
- Add the vanilla extract.
- Stir until all the ingredients are evenly incorporated.
- Place a non-stick skillet or griddle over medium heat.
- Lightly grease the pan with a small amount of cooking spray or a dab of oil.
- Once the pan is heated, pour approximately 1/4 cup of the batter onto the pan for each pancake.
- Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set.
- Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the pan and place them on a plate.
- Serve immediately with your favorite toppings such as fresh fruit, nuts, honey, maple syrup, or yogurt.
Enjoy your delicious banana protein pancakes! They are perfect on their own or topped with fresh fruits, nuts, or a drizzle of honey. This simple and nutritious recipe is sure to become a favorite in your household.
Banana protein pancakes FAQ:
Cook the pancakes for about 2-3 minutes on one side, until bubbles form and the edges look set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
The pancakes are done when they are golden brown on both sides, and a toothpick inserted into the center comes out clean without any wet batter.
A medium-sized non-stick skillet or griddle is ideal for cooking these pancakes, allowing you to cook multiple pancakes at once without crowding.
You can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a substitute for each egg, although the texture may vary slightly.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
Tips:
- For smoother batter, blend all the ingredients in a blender until well combined.
- Use a non-stick skillet or add a little oil or butter to the pan to prevent the pancakes from sticking.
- Cook the pancakes on medium-low heat to ensure they cook through without burning.
- Wait until bubbles form on the surface of the pancake before flipping it to ensure even cooking.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
Nutrition per serving
3 ServingsCalories 90kcal
Protein 4.47g
Carbohydrates 11g
Fiber 0.77g
Sugar 7g
Fat 3.45g
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