Protein Banana Pancakes Recipes
PROTEIN BANANA PANCAKES
Upgrade your Protein Banana Pancakes with this high protein pancake recipe! Packed with great macros and made with simple ingredients!
Provided by Derek Howes
Categories Breakfast
Time 17m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients into a either a food processor or blender
- Process or blend everything together
- Take out a stovetop pan or griddle, turn your burner on Medium Heat, and coat your pan or griddle with some non-stick cooking spray
- Let it heat up then pour your batter on
- Cook each side for 2-3 minutes
Nutrition Facts : Protein 24.5 g, Sugar 2.5 g, Fiber 7.5 g, Fat 7 g, SaturatedFat 0.5 g, Carbohydrate 43.5 g, Sodium 339 mg, Calories 335 kcal, ServingSize 1 serving
BANANA PROTEIN PANCAKES
These protein-rich pancakes require only a few ingredients and come together in no time. Using a super-ripe banana provides the most flavor and a natural sweetness. This style of pancake is typically made with two whole eggs per banana, but it can come across tasting strongly of egg. We found that using one whole egg and one egg white imparts the least amount of egg flavor but still gives all the structure needed to flip the pancakes. Feel free to swap the unflavored whey protein for your favorite protein powder.
Provided by Food Network Kitchen
Time 15m
Yield about eight 3-inch pancakes
Number Of Ingredients 8
Steps:
- Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.
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- First, pop a non-stick frying pan on a medium heat and leave it to heat up. Medium heat is key here – if it begins to smoke, it’s too hot.
- Add the protein powder and rolled oats to the blender and process until smooth. Ensure you add these after the bananas and eggs to prevent the powder from getting stuck at the bottom of the blender (no one likes a crusty blender).
- Pour a quarter of the batter into your preheated frying pan, into a pancake around 5″ wide. If you like, you can make the pancakes a little thicker – just wait 20 seconds from pouring the batter in and pour a dribble more batter on top.
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