Banana Protein Pancakes
by: claire cary
These fluffy gluten free banana protein pancakes are the perfect healthy start to your day. These pancakes are freezer friendly, refined sugar free and ready to eat in about 20 minutes!
Ingredients
- 1 ½ ripe bananas
- 3 large eggs
- ½ cup quick oats
- ¼ cup protein powder
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Add all ingredients to a blender.
- Blend until smooth, scraping down the sides as needed to make sure everything is well mixed.
- Heat a non-stick pan over medium heat and add about 1/4 cup of batter. Spread the top with the back of a spoon, the batter will be fairly thick.
- Cook on each side for 1-2 minutes.
- Top with fresh fruit and maple syrup. Enjoy!
Notes
This recipe calls for three eggs, and I do not recommend subbing for any kind of egg replacement. Instead, try my vegan protein pancakes!
The batter is meant to be thick as this is what keeps the pancakes fluffy. If you notice it thickening too much, thin it out with a few tablespoons of milk as needed.
Serving: 2pancakes / Calories: 180kcal / Carbohydrates: 20g / Protein: 15g / Fat: 5g / Fiber: 2g / Sugar: 6g
