Banana Protein Pancakes

You guys, I have been wanting to share this recipe for months now! Where does time go? I make these moist, flavorful, protein-packed pancakes nearly every weekend. It's a great change up to our boring weekly routine, and Sawyer eats them right up!

My favorite part is that you literally toss everything in the food processor and blend until you get a smooth pancake batter. I'm one of those gals that likes to plan ahead of time, so the night before I will add all the dry ingredients to the food processor to make my morning run that much smoother.

Honestly, it really doesn't save me that much time, but when a hungry toddler wants his breakfast, 3 minutes can mean all of the difference!

You can top your Protein Pancakes with whatever goodies you choose. Some of my favorite combinations are peanut butter & honey, coconut oil and maple syrup, and banana slices and chopped walnuts! You could even add chocolate chips or blueberries to the batter before tossing onto the griddle. Mmmmmm.

Banana Protein Pancakes

Dairy Free, Egg Free, Gluten Free option, Vegan

INGREDIENTS

  • 1 1/2 cups old fashioned oats

  • 2 tbsp plant-based vanilla protein powder (I love Tone It Up!)

  • 2 Bob’s Red Mill Egg Replacer Eggs

  • 1 banana, chunked

  • 4 oz unsweetened applesauce

  • 1/2 cup plant-based milk

  • 1/2 tsp vanilla extract

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • dash cinnamon

  • 1 tbsp coconut oil for greasing griddle

  • banana slices, walnuts, and maple syrup for topping

DIRECTIONS

  1. Place all ingredients into a food processor and blend until well combined into a batter like consistency, about 2 minutes (scrapping down the sides in-between)

  2. Warm a griddle to 350* or medium heat if using the stove top

  3. Add the coconut oil and evenly distribute with a spatula until the whole surface is covered

  4. Pour batter onto griddle and flip when tiny bubbles begin to appear. Remove from griddle when both sides are browned.

  5. Serve with chopped walnuts, sliced banana, honey, peanut butter, or maple syrup!

Notes: Gluten free if gluten free certified oats are used.

Giving myself kudos for a moment. I somehow managed to simultaneously pour the maple syrup, making a perfect drizzle over my pancake pile, while taking the photo with my other hand. My photographer assistant (husband) was snow blowing the driveway during this session, so I was unable to utilize his professional syrup pouring skills. It could have been disastrous folks, but I worked it out {pats back}.

This recipe was adapted from Sweet Treats & More

Breakfast, Sweet Treat, PopularLaurenda Bennettbanana, gluten free, oatmeal, oats, pancakes, vegan10 Comments