Description
Fluffy, protein-packed pancakes that combine the comforting flavor of banana bread with a healthy twist.
Ingredients
Scale
- 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