Fluffy Protein Banana Pancakes
These protein-packed banana bread pancakes are fluffy, healthy and a nutritious start to your day, with just a handful of pantry staples.
Servings: 2
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!