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.
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.
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.