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Home » Recipes » Recipes


BANANA PROTEIN PANCAKES

Published: Jun 26, 2023

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This easy banana protein pancakes recipe is one of my favourite things to make
for breakfast while camping. Easy, fluffy, tasty, and healthy!



I’ve been on a giant high-protein pancake kick lately, turning out a bunch of
protein pancakes recipes.



Today’s blog post is about what are arguably the BEST protein pancakes of the
lot: my fluffy banana protein pancakes.

Not only do these healthy banana protein pancakes have the same great flavour
and texture of my regular banana pancakes, they’re gluten-free and relatively
low carb on TOP of being a good source of protein!

What that means, is that you can eat fluffy protein pancakes - indulging your
sweet tooth in the process - and still be able to call it a healthy breakfast!

Good stuff, eh?

The best part?

You can even customize these easy protein pancakes if you like!

Toss a handful of Mini Chocolate Chips, Chopped Walnuts, and/or Chopped Pecans
on it, to really elevate them!

Anyway, enough talk, let’s get to that banana protein pancake recipe!







INGREDIENTS

If you already use protein powder and do any amount of gluten free or keto
baking, you’ll find this recipe uses only really simple ingredients.

A few notes for you:

VANILLA FLAVOR WHEY PROTEIN POWDER

While I used to use unflavored whey protein - whey isolate - I switched over to
a different protein powder a few months ago, and it’s made a lot of difference
for my protein-infused baking.

Now I use Vanilla Flavored Whey Protein Powder, which has the added benefit of
sweetener AND flavor - no need to add vanilla extract!

My favorite protein powder to use for baking, smoothies, and more is Revolution
Nutrition's High Whey in Vanilla Cake.

That said, feel free to use another brand or type of protein powder if you need
- even plant-based protein powder. Just pick something that tastes good.

A NOTE ON NUTRITIONAL INFO

The nutritional information provided is for everything EXCEPT the protein
powder, due to the wild differences between brands. Simply add the nutritional
information (calories, carbs, protein, fiber, essential nutrients, whatever you
track!) For 1 scoop of protein powder, to the nutritional info provided below,
in the recipe card.

That will give you the total info for 1 serving of pancakes, which is half the
batch. (It’s a hefty serving, too!).



AN OVERRIPE BANANA

Banana bread (Have you tried my Gluten Free Banana Bread, Blueberry Banana
Bread, Peanut Butter Banana Bread, or my traditional Easy Banana Bread Recipe?)
and Banana Muffins (Banana Nut Muffins, Banana Nutella Muffins, and Gluten Free
Banana Muffins) aren’t the only way to use up large ripe bananas that are past
their peak!

Over ripe bananas bring even more natural sweetness to these pancakes, negating
the need for added sugar. Between the banana and the protein powder, you’re
covered for sweetness.

You can use a normally ripe banana, it just won’t mash as smooth, and won’t
bring the same amount of banana flavor as overripe bananas do.

ALMOND FLOUR

Be sure to use Super Fine Almond Flour, NOT “Almond Meal”.

Superfine almond flour is a much finer grind than almond meal, and will give
your pancakes a much better texture than if you were to use almond meal.

ALMOND MILK

I call for Unsweetened Almond Milk, because it’s what I use for basically
everything, at this point!

Milk tends to annoy my sinuses, and really - a lot of the plant based milk
alternatives just taste better!

Some other great choices include Oat milk, Cashew Milk, Flax Milk, Macadamia
Milk.

That said, feel free to use dairy milk if you prefer. 2%, whole milk, and
buttermilk are all great options for pancakes.

OIL

This recipe taste great and has a wonderful texture without the inclusion of oil
(aside from the cooking spray for the pan!).

That said, I know that some people are always looking for ways to incorporate a
bit more healthy fats into their food - and this recipe takes oil well!

Just be sure to use either a neutral flavoured oil, or one with a flavour that
compliments pancakes.

MCT Oil, Liquid Coconut Oil, and Avocado Oil are all great options.



EVERYTHING ELSE

Rounding out this recipe, you will need:

Coconut Flour
Large eggs
Baking Powder
Nonstick Spray

... but these are really straightforward - no notes!

TOPPINGS

While not a part of the actual recipe, toppings can be fun!

Fresh fruit is great - I like topping these with some sliced strawberries and /
or sliced bananas.

If you’re less of a fruit person, you can indulge your sweet tooth with a
drizzle of peanut butter and a sprinkling of chocolate chips!

Of course, there’s always the most traditional topping: Pure Maple Syrup! (Sugar
Free Pancake Syrup, if you need that!).






HOW TO MAKE BANANA PROTEIN PANCAKES

The full recipe is in the recipe card at the end of this post, here is the
visual walk through.

In a medium bowl, use a form to mash the banana until it’s as smooth as you can
get it.

Add almond milk, eggs, and oil - if using. Whisk until smooth.



Scatter almond flour, protein powder, coconut flour, and baking powder over the
banana mixture.



Give the dry ingredients a little bit of a stir to mix them up, before really
incorporating them into the wet ingredients mixture. Once mixed a bit, stir
everything together, until smooth.

Note: Usually, you mix the wet ingredients in a separate bowl from the dry
ingredients, allowing all of the dry ingredients to be mixed well in a small
bowl before hitting the mashed bananas mixture.

With limited space in our camper - and a small sink - I like to minimize the
amount of dishes used!

So, giving the dry ingredients a shallow stir on top of the wet allows the
baking powder, etc to be distributed before the bulk of it hits the wet.

Also, if you’re using my If you’re using my Camping Pancake Mix, just give one
bag of mix a shake, then dump it in with the wet. Easy!





Heat a large nonstick skillet over medium heat - or medium-high heat, depending
on your preferences! - and spray the cooking surface with non-stick cooking
spray.



Note: if yours takes a long time, give it a head start - preheat it over low
heat before you start mixing the dough, then turn the heat up once you’re done
mixing it.

The time it takes to heat from low to medium / medium high will be enough time
to let the batter rest a bit!

Use a measuring cup to scoop pancake batter out into 3 small pancakes - ¼ cup of
batter per pancake. (You can do all 6 at once, if using a larger surface, like
my Cuisinart Griddler.)

Allow to cook until the underside is nicely golden brown, and small bubbles are
breaking at the surface, usually about 2-3 minutes.





Carefully flip each pancake and cook for another 1-2 minutes, until golden brown
on the second side, and JUST cooked through.



NOTE: OVERCOOKING CAN LEAD TO DRY PANCAKES!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the
remaining batter into another 3 pancakes, repeat the cooking process.





Serve the banana protein pancakes with your favorite toppings - butter, Pure
Maple Syrup, Sugar Free Pancake Syrup, berries, etc - or just plain.



Leftover pancakes can be stored in an airtight container in the fridge for the
next day.

NOTE: If you prefer, you can blitz the wet ingredients together in a blender or
food processor on high speed, before adding the dry ingredients.

We don’t keep either appliance in our RV, so I default to mixing everything with
a fork!






MORE PROTEIN PANCAKE RECIPES

Looking for more healthy pancake recipes that are great on the road? We’ve got
you covered!

Camping Pancake Mix
Dehydrated Pepperoni / Pepperoni Jerky
Strawberry Protein Pancakes
Blueberry Protein Pancakes
Blackberry Protein Pancakes
Apple Cinnamon Protein Pancakes
Raspberry Protein Pancakes






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Print Recipe Pin Recipe Save Recipe Saved!
5 from 1 vote


EASY, FLUFFY BANANA PROTEIN PANCAKES


This banana protein pancakes recipe is one of my favourite things to make for
breakfast while camping. Easy, fluffy, tasty, and healthy!

Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins

Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 2 Servings
Calories: 360kcal


EQUIPMENT

 * Medium mixing bowl I use a collapsible mixing bowl
 * Fork or whisk
 * Griddle I use a Griddler, but an electric or stovetop griddle works, too.


INGREDIENTS

 * 1 Large, VERY Ripe Banana
 * ⅓ cup Unsweetened Almond Milk
 * 2 Eggs
 * 1 tablespoon MCT Oil optional
 * ⅓ cup Super Fine Almond Flour
 * 2 Scoops Vanilla Flavoured Whey Protein Powder We use Revolution Nutrition
   High Whey - Vanilla Cake
 * 1 tablespoon Coconut Flour
 * 1 teaspoon Baking Powder
 * Nonstick Spray


INSTRUCTIONS

 * In a medium mixing bowl, use a form to mash the banana until it’s as smooth
   as you can get it.
 * Add almond milk, eggs, and oil - if using. Whisk until smooth.
 * Scatter almond flour, protein powder, coconut flour, and baking powder over
   the wet ingredients.
 * Give the dry ingredients a little bit of a stir to mix them up, before really
   incorporating them into the wet ingredients mixture. Once mixed a bit, stir
   everything together, until smooth.
 * Heat a large nonstick skillet over medium heat, spray with nonstick spray.
 * Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all
   6 at once, if using a larger surface, like my Cuisinart Griddler.)
 * Allow to cook until the underside is nicely golden brown, and small bubbles
   are breaking at the surface.
 * Carefully flip each pancake and cook for another 1-2 minutes, until golden
   brown on the second side, and JUST cooked through.
 * Note: Overcooking can lead to dry pancakes!
 * If you only did the 3 pancakes to start, use the ¼ cup measure to pour the
   remaining batter into another 3 pancakes, repeat the cooking process.
 * Serve the banana protein pancakes with your favorite toppings - butter, maple
   syrup, sugar free syrup, berries, etc - or just plain.
 * Leftover pancakes can be stored in an airtight container in the fridge for a
   couple days.


NOTES

<p>Note: Due to the WILD variation in nutrition between brands of protein
powder, the protein powder has been left OUT of the nutritional info
calculations in this recipe.</p>
<p>The nutritional info provided is for everything except the protein powder -
be sure to add the needed info - protein, carbs, etc - from your choice of
protein powder. The recipe uses 1 scoop / serving of protein powder per
serving.</p>
<p>Also: See post about variance in protein powder brands.</p>

NUTRITION

Calories: 360kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated
Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 164mg
| Sodium: 337mg | Potassium: 272mg | Fiber: 7g | Sugar: 9g | Vitamin A: 275IU |
Vitamin C: 5mg | Calcium: 278mg | Iron: 3mg





MORE RECIPES

 * Traditional Bannock
 * Pepperoni Jerky
 * Cream of Chicken Soup
 * Gingerbread Latte




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