20-Minute, High-Protein, Banana Bread Protein Pancakes

There’s something incredibly comforting about the scent of warm pancakes dancing in the kitchen, filling the air with sweet promise. These Banana Bread Protein Pancakes offer a delightful combination of soft, fluffy texture and rich banana flavor, perfect for breakfast or a cozy brunch moment. Imagine the warm, sun-kissed mornings when you can sit down with a stack of these pancakes, the aroma enveloping you like a cozy blanket—just heavenly!

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Let’s Make It Together

Creating these Banana Bread Protein Pancakes is a simple joy that brings the family together. You’ll start by mashing bananas, mingling them with your other ingredients, and then cooking them to golden perfection on the skillet. Every step fills your kitchen with wonderful aromas, and trust me, it’s all worth the few moments it takes.

Ingredients You’ll Need

• 1/2 extra ripe large banana, mashed
• 1 scoop vanilla protein powder (approximately 21-23 gm)
• 3 tbsp almond flour
• 1 large egg
• 1/3 cup unsweetened vanilla almond milk (or milk of choice)
• 1 tsp pure maple syrup
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp vanilla extract
• Optional toppings: sliced banana, crushed walnuts, maple syrup, honey or agave nectar

Step-by-Step Directions

1. In a small bowl, start by mashing your banana with a fork until it’s a smooth puree. This little step is not only easy; it allows that delicious banana flavor to shine through. Next, mix in your protein powder, almond flour, egg, almond milk, maple syrup, baking powder, cinnamon, and vanilla extract. I find that using a hand mixer makes everything blend perfectly smooth.
2. Now, it’s time to heat things up. Spray your skillet with a hint of non-stick cooking spray and place it on medium heat. Once it’s ready, spoon the batter onto the skillet, forming approximately three medium-sized pancakes. The sizzle of the pancakes hitting the hot surface is pure music to my ears!
3. Cook them for about 4-5 minutes until you see bubbles forming on the surface; this is your cue to flip! Gently turn them over and let the other side cook for an additional 2-3 minutes until golden brown. Your kitchen will start to feel like a cozy diner, and trust me, nothing beats that first bite as you add your favorite toppings!

Nutritional Snapshot

• Serving Size: 3 pancakes
• Calories: 220
• Protein: 10g
• Carbs: 28g
• Fat: 7g
• Fiber: 4g

Packed with protein and fiber, this beloved recipe keeps you full and fueled without any heavy feeling, making it a fantastic start to your day.

When to Enjoy It

These delightful Banana Bread Protein Pancakes are perfect for lazy Saturday breakfasts, cozy family brunches, or even a quick yet hearty dinner during a busy week. Pair them with a side of fresh fruit, a sprinkle of nuts, and a steaming cup of coffee or herbal tea to elevate your mealtime.

Smart Storage Tricks

If you happen to have any leftovers (which is rare in my house), simply refrigerate them in an airtight container for up to three days. For longer storage, these pancakes freeze beautifully! Just place them in a single layer in a freezer-safe bag, and when you’re ready to enjoy, pop them in the toaster or microwave for a quick reheat that keeps them nice and fluffy.

Betty’s Secrets

• For an extra touch of indulgence, try adding a pinch of nutmeg along with the cinnamon for a warm spice twist.
• If you love a bit of crunch, sprinkle some crushed walnuts into the batter before cooking or on top when serving.
• Experiment with different protein powders; chocolate or salted caramel adds a fun and tasty surprise!
• For fluffier pancakes, separate the egg, whipping the egg white to soft peaks before gently folding it into the batter.

Creative Twists

• Try swapping in pumpkin puree instead of banana for a delicious seasonal flair in the fall.
• Add some finely chopped dark chocolate to the batter for a sweet treat during the holidays.
• Mix in a handful of fresh blueberries for a burst of fruity flavor during late spring and summer!

Your Questions Answered

Can I use a different type of flour instead of almond flour? Absolutely! You can replace it with whole wheat flour or oat flour, but keep an eye on the batter’s consistency.

How can I make these pancakes dairy-free? Simply stick with almond milk or another dairy-free alternative like oat milk or coconut milk.

What toppings can I use on these pancakes? The possibilities are endless! Fresh fruits, Greek yogurt, a drizzle of nut butter, or even a spoonful of homemade fruit compote are all fantastic options.

Are these pancakes suitable for meal prep? Yes, they are! Just make sure to store them in the refrigerator or freezer in the suggested storage tips for easy reheating during the week.