Why You’ll Love this Banana Bread Protein Pancakes Recipe
If you’re looking for a delicious and nutritious breakfast option, you’re going to love these Banana Bread Protein Pancakes. They combine the comforting flavors of banana bread with the goodness of protein, making them perfect for fueling my busy mornings.
I appreciate how easy they’re to whip up, and they always leave me feeling satisfied. Plus, they’re versatile! I can customize them with my favorite fruits or toppings.
Whether I’m enjoying them on a quiet Sunday or taking them on the go, these pancakes are a delightful way to start my day right. You won’t regret trying them!
Ingredients of Banana Bread Protein Pancakes
When it comes to breakfast, who doesn’t love a stack of fluffy pancakes? And when those pancakes are packed with the goodness of bananas and protein, they become a guilt-free indulgence.
Let me introduce you to the delightful world of Banana Bread Protein Pancakes. Not only are they delicious, but they also provide a great way to kickstart your day with energy and nourishment. Plus, with just a few simple ingredients, you’ll be flipping pancakes in no time—seriously, even if you’re not a morning person, these will make you feel like a breakfast champion.
Here’s what you’ll need to whip up these tasty Banana Bread Protein Pancakes:
- 2 bananas, mashed
- 1 1/4 cups nonfat milk
- 1 teaspoon vanilla
- 1 tablespoon canola oil
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons protein powder
- 1 teaspoon cinnamon
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 3 tablespoons agave nectar
Now, let’s talk about those ingredients for a second. You might be wondering if you really need both whole wheat and all-purpose flour. I get it; it seems a bit extra, right?
But trust me, using both gives the pancakes that perfect balance of texture and flavor. And if you don’t have protein powder, no worries! You can always skip it, but I think it adds a nice boost.
As for the fruits, feel free to mix and match based on what you have on hand—bananas and chocolate chips, anyone? Just remember, the more colorful your fruit topping, the prettier your pancakes will look, and who doesn’t want a breakfast that’s Instagram-ready?
How to Make Banana Bread Protein Pancakes
Alright, let’s plunge into making these delicious Banana Bread Protein Pancakes. First things first, grab your two ripe bananas and mash them up in a small bowl. You want them to be nice and mushy, but don’t worry about getting them completely smooth—those little banana chunks add character.
Mix in 1 1/4 cups of nonfat milk, a teaspoon of vanilla extract, and a tablespoon of canola oil. Give it a good stir until everything is blended, but remember, it’s okay to see a few banana lumps hanging around. That’s what makes it homemade, right?
Now, let’s move on to the dry ingredients. In a large bowl, whisk together 1/2 cup of whole wheat flour, 1/2 cup of all-purpose flour, 2 tablespoons of protein powder, 1 teaspoon of cinnamon, 2 tablespoons of baking powder, and 1 teaspoon of baking soda.
Make sure those dry ingredients are well combined because you want them to work their magic when they meet the wet ingredients. Once that’s done, create a little well in the center of your dry mixture and pour in your banana milk concoction. Stir it all together gently. If you find the batter is too thick for your pancake preference, feel free to add a splash more milk.
Now that you’ve got your batter ready, it’s time to heat things up. Preheat your griddle or frying pan over medium-high heat, and lightly coat it with some nonstick cooking spray or oil.
Then, scoop about 1/4 cup of that glorious batter onto the griddle. Cook each pancake for about 3-5 minutes on the first side, or until you start seeing bubbles form on top—this is your pancake giving you the thumbs-up. Flip it over and let it cook for another 1-2 minutes until it’s golden brown and cooked through.
While those pancakes are puffing up, let’s whip up a super simple fruit topping. Toss your sliced strawberries, blueberries, and raspberries in a bowl with 3 tablespoons of agave nectar until they’re all nice and coated.
Once your pancakes are stacked high, pile that agave-glazed fruit on top, and there you have it—breakfast that’s not just tasty but Instagram-worthy too. Enjoy your fluffy, fruity creations, and maybe even pat yourself on the back for being a breakfast rockstar.
Banana Bread Protein Pancakes Substitutions & Variations
While the classic Banana Bread Protein Pancakes recipe is delicious on its own, there are plenty of substitutions and variations you can try to tailor it to your taste or dietary needs.
For a gluten-free option, swap whole wheat flour for almond or oat flour. You can also use almond milk instead of nonfat milk for a dairy-free version.
If you want to add a twist, try mixing in chopped nuts or dark chocolate chips. For extra protein, consider using flavored protein powder.
Finally, you can sweeten them with honey or maple syrup instead of agave nectar. Enjoy experimenting!
What to Serve with Banana Bread Protein Pancakes
After you’ve perfected your Banana Bread Protein Pancakes with some fun substitutions, it’s time to think about what to serve alongside them.
I love pairing these pancakes with a dollop of Greek yogurt for creaminess and added protein. Fresh fruit, like sliced bananas or mixed berries, complements the flavors beautifully.
A drizzle of maple syrup or honey adds sweetness, but you can also go for nut butter for a rich, nutty taste. If you’re feeling fancy, a sprinkle of chopped nuts or a dash of cinnamon on top elevates the dish.
Enjoy experimenting with these delicious additions!
Additional Tips & Notes
To guarantee your Banana Bread Protein Pancakes turn out perfectly every time, I recommend measuring your ingredients accurately and mixing them just until combined.
If you want fluffier pancakes, don’t overmix the batter; a few lumps are okay. For added flavor, experiment with spices like nutmeg or even a pinch of ginger. You can also swap in different fruits based on your preference or season.
If you’re making a large batch, keep cooked pancakes warm in the oven at a low temperature.
Finally, feel free to store leftovers in the fridge for a quick breakfast option throughout the week!