Banana Bread Protein Pancakes

Banana Bread Protein Pancakes
4.5 from 2 ratings
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.
  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 3 tablespoon agave nectar
  • 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 tablespoon hemp protein powder*
  • 1 teaspoon cinnamon
  • 2 tablespoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • cooking spray, for the griddle
  1. 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.
  2. Preheat a griddle or frying pan over medium-high heat.
  3. 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.
  4. 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.
  5. Drop ΒΌ 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.