COZY AND SIMPLE BANANA PANCAKES
Whenever I think of these Banana Protein Pancakes I think of the sweet simple song by Jack Johnson who describes a cozy beautiful morning with somebody he loves. Making breakfast for others has always become something that I truly enjoy. It makes me so happy when I see people in my life eating a healthy alternative to things that can be so bad in their standard form. Typically pancakes can be a huge carb load of nutritionally inert calories, but these are filled with protein and vitamins from the bananas and cinnamon.
These banana pancakes are thin and stackable. They’re easy to pop in the toaster for a quick breakfast on the go, or enjoy with maple syrup and freshly sliced banana for a special breakfast! Kids will love this recipe because it’s fun and easy to whip up in the kitchen on a weekend morning. This recipe makes a ton of pancakes to provide a nutritious breakfast all week long. Top one with yogurt and berries, pb&j, or even whipped cream and powdered sugar! Coconut butter melted with a marble of pure maple syrup is the topping that I chose and DANG it was heavenly.
NUTRITIONAL BENEFITS OF BANANA PROTEIN PANCAKES
This is a totally customizable recipe that will heal you from the inside out. I assure you it will leave you feeling light and energized. The fat from the fresh oils and almond butter, and the readily available supply of micronutrients from the veggies is just the right balance. Enjoy!
I added 2 scoops of collagen to give these pancakes an extra boost of protein, but you can add any protein powder you’d like, or completely omit! If you omit I’d recommend adding in about 4 tbsp of extra flour just to keep the consistency on point.
INGREDIENTS
- 1 ½ cups all purpose flour (I use Bob’s Red Mill Gluten Free)
- 2 ½ tsp baking powder
- 1 tbsp cinnamon
- 2 scoops collagen (or your protein of choice)
- 3/4 cup of almond buttermilk (¾ cup almond milk, 1 tbsp lemon juice, sit 5 mins)
- 2 over ripe bananas mashed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
- 1 egg or 1 flax egg
Directions
Mix together dry ingredients in a bowl. Once well combined, add in all wet ingredients and stir until there are still a small amount of ‘chunks’ left. Do not overstir, this can cause your batter to run too thin. Heat griddle to medium low. Put 1 tsp of canola oil on pan and wipe with a paper towel to achieve an extremely thin layer. Place about ¼ cup of batter for each pancake. Pancakes will take about 3-4 minutes per side to be golden brown as pictured.
Notes
- Feel free to use regular flour in this recipe, I prefer to use Bob’s Red Mill Gluten free because it still rises but is much healthier than bleached white flour!
- Never let anybody tell you how much cinnamon to add to your baked goods. Use as much as you desire!
- You can use regular milk if that is what you have to make the buttermilk. I prefer this recipe to be vegan.
- Omit the protein or collagen if you wish, just add about 4 tbsp more flour to keep the consistency.
