Try these super yummy, family tested banana protein pancakes for breakfast, lunch, dinner or take one for a snack. All four of my children loved them and were amazed at how filling they are. I added extra protein powder for a total of 20 grams of whey protein and used Half & Half instead of milk for a thicker, creamier consistency and only 1 gram of sugar instead of 9 grams in skim milk. I also used spelt flour for a healthier pancake. My kids love them with a few chocolate chips and no syrup. Enjoy!
1 Large Banana Mashed
1 cup milk – (or your choice of milk)
1 tsp. vanilla extract
1 cup of flour of your choice (spelt, gluten free, almond flour for healthier version)
1 – 2 scoops vanilla protein powder (minimum 20g protein total)
1 tsp. baking powder
1 tsp. baking soda
½ tsp cinnamon
Whisk together mashed banana, milk, and vanilla extract; set aside. In a separate bowl, mix remaining dry ingredients. Incorporate flour, protein powder, baking powder, baking soda and cinnamon into wet ingredients, mixing well until combined. Add more milk if batter appears too thick.
Spray skillet with cooking spray or melt coconut oil on skillet. Drop by large spoonfuls onto skillet into individual pancakes. Flip pancakes once bubbles have formed and popped (approximately 2 minutes per side).
Top with fresh fruit, nuts or syrup. Makes approximately 6-8 small pancakes.