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Banana Bread Protein Pancakes


Banana Bread Protein Pancakes

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.


*Note: Found in health food stores or the health section of most grocery stores.


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 cup 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


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.