Banana Bread Protein Pancakes

Banana Bread Protein Pancakes
Staff Writer
Banana Bread Protein Pancakes
MeatlessMonday.com

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.

4
Servings
444
Calories Per Serving
Deliver Ingredients

Notes

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

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 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

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
31g
34%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
73g
56%
Protein
13g
28%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
189mg
19%
Choline, total
41mg
10%
Fiber, total dietary
6g
24%
Folate, total
77µg
19%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
2mg
14%
Phosphorus, P
223mg
32%
Selenium, Se
11µg
20%
Sodium, Na
144mg
10%
Vitamin D (D2 + D3)
1µg
7%
Water
121g
4%
Zinc, Zn
1mg
13%

Banana Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Banana Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.