There’s a certain warmth that fills the kitchen on a slow Sunday morning, particularly when you whip up a batch of Banana Bread Protein Pancakes. You know, those fluffy, golden wonders that not only beckon with the comforting aroma of ripe bananas and vanilla but also come packed with protein to fuel your day? It feels like a cozy hug to start your family off right, and each bite just melts in your mouth, reminding you of cherished memories. Let’s dive into this delightful twist on a breakfast favorite!
Banana Bread Protein Pancakes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free, High-Protein
Description
Fluffy, protein-packed pancakes that combine the comforting flavor of banana bread with a healthy twist.
Ingredients
- 1/2 large extra ripe banana, mashed
- 1 scoop vanilla protein powder (approximately 21–23 gm)
- 3 tbsp almond flour
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tsp pure maple syrup
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- Optional toppings: sliced banana, crushed walnuts, maple syrup, honey, or agave nectar
Instructions
- Mash your banana until it’s smooth.
- Mix in the protein powder, almond flour, egg, almond milk, maple syrup, baking powder, cinnamon, and vanilla extract until well combined.
- Heat a skillet over medium heat and spray with non-stick cooking spray.
- Spoon the batter into the skillet, forming medium-sized pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your choice of toppings.
Notes
For extra fluffiness, let the batter rest before cooking. Store leftovers in an airtight container for up to three days or freeze for a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Let’s Make It Together
This recipe comes together delightfully fast. With just a few mashed bananas and a handful of healthy ingredients, you’ll be savoring those banana bread protein pancakes in no time. That sizzle you hear when they hit the skillet? Pure symphony! Ready your plates; let’s get cooking!
Ingredients You’ll Need
- 1/2 extra ripe large banana, mashed
- 1 scoop vanilla protein powder (approximately 21-23 gm)
- 3 tbsp almond flour
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tsp pure maple syrup
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- Optional toppings: sliced banana, crushed walnuts, maple syrup, honey, or agave nectar
Step-by-Step Directions
- In a small bowl, mash your banana until it’s smooth. The ripeness adds that lovely sweetness!
- Next, mix in the protein powder, almond flour, egg, almond milk, maple syrup, baking powder, cinnamon, and vanilla extract. If you’re feeling fancy, use a hand mixer for extra fluffiness.
- Now, heat a skillet over medium heat and give it a light spray of non-stick cooking spray — we want those pancakes to slide right off when they’re done!
- Spoon the batter into the skillet, forming medium-sized pancakes. You’ll know they’re ready to flip when little bubbles form on the surface, like tiny bursts of joy!
- Flip those golden beauties and cook until they turn a lovely shade of golden brown. The aroma will start to dance around your kitchen by now!
- Serve them warm and let the toppings flow. Sliced bananas and a drizzle of maple syrup work wonders — you deserve this treat!
Nutritional Snapshot
- Serving Size: 2 pancakes
- Calories: Approximately 200
- Protein: 15g
- Carbs: 20g
- Fat: 5g
- Fiber: 3g
Packed with protein and fiber, this recipe keeps you full without feeling heavy, perfect for a busy morning or a leisurely brunch!
Perfect Pairings
These banana bread protein pancakes make a wonderful centerpiece for a family breakfast or a cozy brunch with friends. Think about serving them alongside crispy turkey bacon or a fresh fruit salad for a well-rounded meal. A tall glass of cold almond milk or a steaming cup of coffee makes the perfect beverage to wash it down — pure bliss!
Keep It Fresh
If you find yourself with leftovers (though that’s a rare occurrence!), let them cool completely before refrigerating in an airtight container for up to three days. You can also freeze the pancakes for up to a month. Just pop them in the toaster or microwave when you’re ready to enjoy them again — quick and easy!
Betty’s Secrets
- For extra fluffiness, try letting the batter rest for about 5 minutes before cooking.
- Adding a pinch of salt can really enhance the sweetness and overall flavor of your pancakes.
- If you love a bit of crunch, fold in some crushed walnuts or pecans into the batter for added texture.
- Experiment with different protein powders. Each can bring its unique flavor, so pick one that jazzes up the pancakes just right.
- Make sure your skillet is hot enough before pouring in the batter; this helps create that lovely golden crust.
Creative Twists
- Swap out the cinnamon for pumpkin spice in the fall for a delightful seasonal touch.
- In the warmer months, mix in some fresh blueberries or diced strawberries to brighten up the flavor.
- For a chocolate flavor, use chocolate protein powder or add a few dark chocolate chips into the batter.
Your Questions Answered
Can I use regular flour instead of almond flour? Yes, though it might change the texture slightly. Almond flour gives a lovely nutty flavor!
What kind of protein powder is best for this recipe? A vanilla-flavored powder works beautifully, but feel free to experiment with flavors you enjoy.
Can I make these pancakes ahead of time? Absolutely! Cook them, let them cool, and store them in the fridge or freezer. Just reheat when you’re ready to eat!
Are Banana Bread Protein Pancakes kid-friendly? Oh yes, they’re a hit! Kids love the sweet banana flavor, and you can get creative with toppings to make them even more enticing.
