Banana Protein Pancakes | Fluffy And Filling
These banana pancakes are a delicious way to boost your protein intake! Fluffy, filling, and fiber-rich, they're super healthy and easy to make.
Equipment
- Skillet
- blender
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Ingredients
- 1 cup rolled oats, uncooked
- 1 ripe banana
- 2 eggs
- ½ cup egg whites
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground cinnamon
- 3 scoops protein-powder
- 2 tablespoon flaxseed meal
- 1 tablespoon coconut oil, for cooking
- sliced banana, for garnish
- pure maple syrup, for serving
Instructions
- In a blender, add all the ingredients except for the coconut oil.
- Blend this until very smooth.
- To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
- Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle.
- Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
- Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
- Repeat with remaining batter.
- To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.
Notes
- Watch your protein-powder amount—too much can make your pancakes dry and rubbery. Keep it under ⅓ of the total batter.
- Use a dry filler like rolled oats to balance the texture.
- Add a binding ingredient like egg whites or whole eggs to hold everything together.
- Choose high-quality protein powder without unnecessary fillers, artificial flavors, or added sugar.
- Add baking powder for fluffiness and a good rise.
- Blend or whisk just until smooth—over mixing makes pancakes chewy.
Nutrition
Serving: 2pancakesCalories: 133kcalCarbohydrates: 9gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 114mgPotassium: 246mgFiber: 2gSugar: 0.3gVitamin A: 60IUVitamin C: 0.02mgCalcium: 88mgIron: 1mg
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