“I’m going to have pancakes with a side of pancakes.”
Well hey there everybody! Are you up for some Banana Protein Pancakes? I sure hope so because these Banana Protein Pancakes are the bomb diggety! I probably just lost my cool card by using the word “diggety” but that’s okay. So lemme tell ya about how these fabulous pancakes came about. If you’ve seen my decidedly delicious but not so healthy Easy Pancake Recipe then you already know my family loves pancakes for a weekend breakfast. Since we have been changing our eating habits and trying to incorporate healthier versions of our favorite foods in our everyday lifestyle.
These Banana Protein Pancakes just seemed like the perfect way to get some extra goodness in our breakfast and still enjoy a favorite meal of ours. The really great thing about these Banana Pancakes is that they’re so simple and easy to make. They come out really thin but don’t let that fool you! They are delicious and very filling with the protein powder that is in this recipe. These Banana Protein Pancakes would also make great crepes as well since they’re the perfect texture.
Let’s start at the beginning…
I used two really ripe (think something out of the Grinch) bananas, peeled them, then placed them in a glass mixing bowl.
Use a fork to mash the ripe bananas in the bowl, just until they’re smooth and no big lumps remain.
Once the bananas are mashed and smooth, add in four eggs. I recommend using farm fresh or cage free, organic eggs for quality and taste.
Stir and beat the eggs into your banana and then add 1/2 of a teaspoon of Pumpkin Pie Spice and 1 teaspoon of Vanilla extract.
Stir the Pumpkin Pie Spice and Vanilla extract into your eggs and banana until all ingredients are well combined.
Now for the ingredient that takes the Banana Protein Pancakes from good to great – one heaping scoop of Chocolate Protein Powder. You can use any kind or flavor of protein powder that you prefer; mine was Whey Protein and I use a brand that doesn’t contain any artificial flavors, sweeteners, or preservatives.
If you have an immersion blender you’ll want to break it out for this next step because stirring or whisking the protein powder into the other ingredients just won’t cut it and you’ll be left with a lumpy mess. If you don’t have an immersion blender, just pour this mixture into a regular blender and lightly pulse just until the protein powder is blended and smooth.
Spray a small, nonstick skillet with cooking spray and then use a 1/4 cup measuring cup to measure and pour the pancake batter into the skillet. Set the heat to medium and get ready to cook!
Allow the pancake batter to cook all along the edges and start to bubble in the middle before gently working your spatula around the outside edges of the pancake. Once you have the spatula under the pancake, gently and quickly flip it over so that the other side can cook through. Once the opposite side of the pancake is cooked through (this should only take about 1-2 minutes) remove the pancake from the pan and repeat the process.
These Banana Protein Pancakes are great topped with sliced bananas, strawberries, maple syrup, peanut butter, honey, or chocolate syrup. In fact, they’re so good you can even just eat them as-is!
I hope you all have a happy and healthy summer and that you enjoy this recipe for Banana Protein Pancakes! Oh, before we say goodbye, these pancakes make a great meal-prep dish! Just make a double batch and place the extras in an airtight container in the fridge. You can re-heat them on the stove top or in the microwave each morning for breakfast and they taste just as good as the day they were made! Thanks for stopping by my kitchen today and I hope you’ll come back soon!
Banana Protein Pancakes
A delicious, clean and filling breakfast made simple and easy.
- 2 ripe bananas peeled
- 4 eggs beaten
- 1 heaping scoop chocolate protein powder or any flavor
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Place the bananas in a medium sized mixing bowl and mash with a fork until smooth.
Add in the eggs, pumpkin pie spice, and vanilla extract and stir until smooth.
Add in the protein powder and blend using an immersion blender, just until the protein powder is mixed with the other ingredients.
Spray a small nonstick skillet with nonstick cooking spray and heat on medium high heat.
Use a 1/4 measuring cup to measure out and pour the pancake mix into the skillet.
Set your heat to medium heat.
Allow the pancake to cook on one side until it is cooked on the edge and starts to bubble in the middle, then carefully flip over with a spatula.
Cook the opposite side for about one minute until cooked through, remove the pancake, and repeat the process until all pancakes are cooked.
Top with your favorite condiments and enjoy!
These pancakes are great topped with fresh bananas, peanut butter, chocolate syrup, honey, or pure maple syrup, or they can be enjoyed as - is with no topping. These pancakes make a great meal-prep dish! Just make a double batch and place the extras in an airtight container in the fridge. You can re-heat them on the stove top or in the microwave each morning for breakfast and they taste just as good as the day they were made!
Shared at Meal Plan Monday
Shared at Weekend Potluck
Also Shared at Foodie Friday Link Party
View at What’s for Dinner