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- Ripe banana - Large eggs - Rolled oats - Vanilla protein powder - Baking powder - Ground cinnamon - Salt - Almond milk (or preferred milk) - Honey or maple syrup (optional) - Cooking spray or coconut oil To create these delicious banana bread protein pancakes, you need simple ingredients. Start with a ripe banana. This gives the pancakes natural sweetness. Next, grab two large eggs. They add protein and help bind the mix. You will also need half a cup of rolled oats. These give the pancakes a hearty texture. Then, use half a cup of vanilla protein powder. This boosts the protein content and adds flavor. A teaspoon of baking powder is vital. It helps the pancakes rise and become fluffy. Ground cinnamon adds warmth and a hint of spice. Use half a teaspoon for the best taste. Salt is important too. Just a pinch enhances the flavors. For the liquid, use half a cup of almond milk, or any milk you like. This keeps the batter smooth. If you want a touch of sweetness, add a tablespoon of honey or maple syrup. This is optional but tasty! Lastly, you need cooking spray or coconut oil. This helps cook the pancakes without sticking. Gather these ingredients, and you're ready to make a healthy breakfast delight! 1. Mashing the banana: Take one ripe banana and place it in a large bowl. Use a fork to mash it well. Aim for a smooth and creamy texture. This will give your pancakes a sweet flavor. 2. Whisking the eggs: Crack two large eggs into the bowl with the mashed banana. Whisk them together until the mixture looks smooth. This step helps blend the flavors. 3. Combining dry ingredients: In a separate bowl, mix together 1/2 cup of rolled oats, 1/2 cup of vanilla protein powder, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir these dry ingredients well so they combine evenly. 1. Gradually incorporating the dry mixture: Slowly add the dry mixture to the banana and egg blend. Stir gently until everything is combined. You want a smooth batter without lumps. 2. Adding almond milk and sweetener: Pour in 1/2 cup of almond milk. If you like sweetness, add 1 tablespoon of honey or maple syrup now. Stir until your batter is smooth and creamy. 3. Allowing batter to thicken: Let the batter sit for about five minutes. This helps it thicken a bit, making your pancakes fluffier. 1. Preheating the skillet: Heat a non-stick skillet over medium heat. Lightly coat it with cooking spray or coconut oil to prevent sticking. 2. Pouring and flipping pancakes: Use a ladle or measuring cup to pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on top, about 2-3 minutes. Then, flip the pancake and cook for another 2-3 minutes until golden brown. 3. Final cooking and serving: Once cooked, carefully remove the pancakes from the skillet. Repeat this with the remaining batter until all pancakes are done. Enjoy your warm, fluffy pancakes stacked high on a plate! To make the best Banana Bread Protein Pancakes, focus on the skillet's temperature. Preheat your skillet over medium heat. A hot skillet helps the pancakes cook evenly and get a nice golden color. When flipping, wait for bubbles to form on top. This means they are ready to flip. Use a thin spatula to slide under the pancake. Flip it gently to avoid breakage. Cook the other side until it is golden brown too. Spices can make your pancakes even better. Add a pinch of nutmeg or a dash of vanilla extract for extra flavor. You can also mix in chopped nuts or chocolate chips for added texture. If you want to change your protein powder, use whey, casein, or pea protein. Each type brings a unique taste and texture. Keep in mind that this may change the flavor and consistency of your batter. {{image_4}} You can change the texture and taste of your pancakes by swapping ingredients. Here are some simple ideas: - Alternative flours: Use whole wheat flour for more fiber. If you need gluten-free, try almond or coconut flour. - Different types of protein powder: You can use chocolate or unflavored protein powder. This change can add unique flavors to your pancakes. Want to make your pancakes even tastier? Add fun mix-ins! Here are some options: - Chocolate chips: These add sweetness and a rich flavor. - Nuts: Walnuts or pecans give a crunchy texture. - Dried fruit: Try raisins or cranberries for a fruity burst. How you serve your pancakes can make them even better! Here are some ideas: - Toppings and syrups: Drizzle with maple syrup or honey. Add fresh banana slices or berries on top. - Pairing ideas for a balanced meal: Serve with yogurt or a smoothie. This adds protein and makes your breakfast more filling. To store your leftover Banana Bread Protein Pancakes, follow these tips: - Refrigeration tips: Place the pancakes in an airtight container. They will stay fresh for 3-4 days in the fridge. Stack them with parchment paper to prevent sticking. - Freezing instructions: For longer storage, freeze the pancakes. Lay them flat on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to 3 months in the freezer. When it's time to enjoy your pancakes again, you have options: - Microwave: Place pancakes on a microwave-safe plate. Heat in 30-second intervals until warm. This method is quick and easy. - Stove options: For a crispier texture, reheat on the stove. Use a skillet over low heat. Cook for about 1-2 minutes on each side until warmed through. This will help maintain their delicious flavor and texture. To make these pancakes vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can also use almond milk or any plant-based milk instead of regular milk. Use maple syrup or agave for sweetness if desired. This way, you keep the taste and texture while making it vegan. Yes, you can use other fruits! Try applesauce for a similar sweetness and moisture. You can also use mashed sweet potatoes or pumpkin puree for a fun twist. Each fruit brings its own flavor, so feel free to experiment. Just remember to adjust the sweetness based on the fruit you choose. If you don't have protein powder, try using ground oats instead. Blend rolled oats in a food processor until fine. You can also use nut flour, like almond or peanut flour, for added flavor. Adjust the liquid in the recipe if you use nut flour since it absorbs more moisture. This keeps your pancakes tasty and healthy. To make your pancakes fluffier, add an extra half teaspoon of baking powder. Make sure to let the batter rest for five minutes before cooking. This allows air bubbles to form. You can also separate the egg whites from the yolks. Whip the whites until fluffy and fold them into the batter gently. This adds extra lift to your pancakes. You now have a simple guide for making Banana Bread Protein Pancakes. We covered each ingredient and step, making it easy to follow. I shared tips to help you cook perfect pancakes. You learned how to store and reheat leftovers, too. These pancakes are not just tasty; they are healthy and packed with protein. Try your own flavor twists and share them with friends. Enjoy your cooking!

Banana Bread Protein Pancakes

Indulge in a deliciously healthy breakfast with these Banana Bread Protein Pancakes! Made from ripe bananas, eggs, and protein powder, these fluffy pancakes are not only easy to whip up but also packed with nutrients to fuel your day. Perfect for a quick morning treat or a weekend brunch, they can be customized with your favorite toppings. Click through now to explore this mouthwatering recipe and start your day off right!
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Ingredients
  

1 ripe banana, mashed

2 large eggs

1/2 cup rolled oats

1/2 cup vanilla protein powder

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup almond milk (or your preferred milk)

1 tablespoon honey or maple syrup (optional)

Cooking spray or coconut oil for frying

Instructions
 

In a large mixing bowl, take your ripe banana and mash it thoroughly with a fork until it reaches a smooth, creamy consistency.

    Crack the eggs into the bowl with the mashed banana and whisk them together until well blended and smooth.

      In a separate mixing bowl, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and salt. Stir the dry ingredients together until they are evenly mixed.

        Gradually incorporate the dry mixture into the banana and egg blend, stirring gently until everything is well combined.

          Slowly pour in the almond milk and add honey or maple syrup (if desired) to the mixture. Stir until you achieve a smooth and homogenous batter. Allow it to sit for about 5 minutes; this will help it thicken slightly.

            Preheat a non-stick skillet over medium heat and lightly coat the surface with cooking spray or coconut oil to prevent sticking.

              Using a ladle or measuring cup, pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes. Once bubbly, carefully flip the pancake and cook for another 2-3 minutes, or until they are beautifully golden brown.

                Once cooked, remove the pancakes from the skillet and repeat the process with the remaining batter until all pancakes are made.

                  - Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3

                    - Presentation Tips: For an appealing presentation, stack the pancakes artfully on a plate. Drizzle them generously with maple syrup or honey, then crown with fresh banana slices and a sprinkle of chopped walnuts to add a delightful crunch and a burst of flavor.