Banana Bread Protein Pancakes Recipe

Mar 19, 2012 @ 6:37 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 225
Daily Value: 11%
Servings: 4

High-Fiber

Fat	4g	7%
Saturated	0g	2%
Trans	0g	0%
Carbs	45g	15%
Fiber	6g	23%
Sugars	11g	0%
Protein	5g	9%
Sodium	899mg	37%
Calcium	533mg	53%
Magnesium	50mg	13%
Potassium	356mg	10%
Iron	2mg	14%
Zinc	1mg	5%
Vitamin A	59IU	1%
Vitamin C	23mg	39%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	0mg	9%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	15%
Folic Acid (B9)	56µg	14%
Vitamin E	1mg	6%
Vitamin K	9µg	11%
Fatty acids, total monounsaturated	2g	0%
Fatty acids, total polyunsaturated	1g	0%

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The comforting flavors of cinnamon-spiced banana bread are reinvented for the morning in these fruit flapjacks. Strawberries, blueberries, and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes. This recipe comes to us from Lindsay of Running with Tongs.

INGREDIENTS

For the fruit topping:

1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
3 tablespoons agave nectar

For the pancakes:

2 bananas, mashed
1 1/4 cups unsweetened almond milk or 1 1/4 cups non-fat milk
1 teaspoon vanilla extract
1 tablespoon canola oil
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons hemp protein powder*
1 teaspoon cinnamon
2 tablespoons baking powder
1 teaspoon baking soda
Pinch of salt
Cooking spray, for the griddle

DIRECTIONS

For the fruit topping:

Place the sliced strawberries, blueberries, and raspberries together in a medium-sized bowl. Toss with the agave nectar until all of the fruit is thoroughly coated. Set aside.

For the pancakes:

Preheat a griddle or frying pan over medium-high heat.

Blend the mashed bananas, milk, vanilla, and canola oil together in a small bowl until only a few chunks of banana remain. Whisk the whole-wheat flour, all-purpose flour, protein powder, cinnamon, baking powder, baking soda, and salt together in a large bowl.

Create a well in the middle of the dry ingredients. Pour the banana milk mixture into the well and stir together. (Add a little more milk if you prefer your pancakes thin.) Coat the preheated griddle or frying pan with a light coating of cooking spray.

Drop ¼ cup of batter per pancake onto the griddle. Cook until bubbles start to form, about 3-5 minutes on the first side. Flip and cook on the other side until the pancake is cooked through, about 1-2 minutes. Serve with the fruit topping.