These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.
If you’re looking for the perfect booster breakfast that is vegan and refined sugar free, nothing beats these protein packed pancakes. These banana pancakes are a delightful twist on the classic pancake recipe, adding natural sweetness and the fragrant banana bread flavour.
They are also mildly sweet, fluffy and versatile. You can switch up maple syrup for golden or chocolate syrup. You could also add some fresh fruit as toppings, like strawberries and blueberries because why not?
Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be tasty like cake without using any animal products! And while incorporating healthy and filling ingredients.
What Ingredients Do I Need?
- oat flour – this forms a lovely gluten free base (check if oats are vegan). I usually pulse rolled or steel cut oats for 5-6 times until it’s fully ground into flour. The best healthy and economical flour option!
- whole wheat flour – you can substitute this with gluten free flour.
- almond flour – gives a nutty flavour profile and adds to the taste.
- vanilla protein powder – this gives a dessert-like vanilla flavour while packing in more protein (depending on which protein powder you use)
- baking powder
- ground cinnamon
- ripe bananas – the more ripe the bananas, the sweeter your pancakes will be. The protein powder I used contains sweetener, so for this recipe the less sweet they are, the more balanced they will taste.
- flax egg – because we don’t do real eggs.
- milk – I used oat milk but you can use soy milk for higher protein content!
Fluffy Protein Banana Pancakes
Ingredients
- 1 cup oat flour (1 cup gluten free oats)
- 2/3 cup all-purpose flour
- 1/3 cup almond flour
- 2 tbsp vegan vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1 large ripe banana (or 2 medium ripe bananas)
- 1 tbsp flax meal (+ 3 tbsp water to make flax meal)
- 1 cup plant milk
Instructions
- Combine flax meal and water, give it a good mix and let it sit for a few minutes.
- Place the oats in a blender or food processor and pulse until they form a fine flour-like consistency.
- To a bowl, combine oat flour, all-purpose flour, almond flour, vanilla protein powder, baking powder and ground cinnamon.
- In a separate bowl, mash bananas and flax meal. Mix well.
- Combine wet mixture to dry ingredients. Add in plant milk gradually while mixing the batter. If the batter is too thick, you can add a splash of milk to reach your desired consistency.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
- Once the skillet is hot, pour about 1 ladle of batter onto the skillet for each pancake. Use the back of the ladle to spread the batter immediately into a circle if needed.
- Cook the pancakes for 3-5 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed between batches.
- Serve the protein pancakes warm with sliced bananas and maple syrup. Enjoy!
