I don’t know about you, but I love breakfast foods. I love breakfast in the morning, afternoon, and most importantly for dinner. But my issue with this meal is that I’m always on the go, and I never have time to sit down and really enjoy it. So if I get the chance to do just that (relax), I like to make something a little bit special, and a whole lot of delicious.
Which is why I’m sharing my Banana Bread Protein Pancake recipe. I LOVE banana bread, and pancakes happen to be a delicious breakfast staple. So lets just combine the two, and make something wonderful.
I know some people don’t like the texture of protein pancakes, they’re usually really dense and dry, but I like to sneak protein in to my diet, so I’ve figured out how to make these pretty perfect. One important key to making these a good consistency, and avoid being too dense, is to use ripe bananas, or even bananas that look a little bit bad – they mash up so much easier, and they’re so sweet!
If you think my pancakes look a little bit small, it’s because they are. I portioned all of mine out to be 2 tbsp each. You obviously don’t have to make them this way, I just like them to be a little bit smaller so I can use them as snacks or a breakfast on the go for my meal prepping.
These babies may not be the prettiest of the bunch, but they’re seriously delicious. The banana gets so sweet, and it’s always a good combination mixed with cinnamon. Tastes like banana bread to me!
Banana Bread Protein Pancakes
- 1/4 tsp Stevia
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1/4 tsp Vanilla Extract
- 1 Egg White
- 1 scoop Cinnamon Whey Protein
- 1/4 cup Kodiak Cakes Pancake Mix
- 1 Banana
- 1/4 cup Almond Milk
Warm up skillet on stove top
Mash your ripe and unpeeled banana in a mixing bowl until almost lump free
Add an egg white and vanilla extract, and mix until combined
Add all dry ingredients to the bowl (pancake mix, protein powder, stevia, cinnamon, and baking powder) and mix well
Add almond milk to the batter and stir until there is an even consistency
Add your pancake batter to the skillet to form pancakes
When bubbles form on top of pancakes, flip them over and let them cook on the other side
Remove your cooked pancakes and repeat until all the batter is gone
Add butter or syrup to your pancakes, eat them plain, or save them for your meal prep. Most importantly, enjoy!
- Servings: 2
- Per serving: Calories: 166cal | Total Carbs: 21.7g | Total Fat: 0.7g | Protein: 19.7g | Sugar: 8.2g
- Preferably I like to use Kodiak Cakes pancake mix, it already has protein in it, and they taste really good alone or in recipes.
- The protein I used for this recipe is About Time Cinnamon Swirl Whey. I just really like the About Time products, they’re sweetened with stevia, and I feel good knowing they hold themselves to a high standard.
- Don’t be worried if your pancakes look a little brown, some of mine were more brown than others, but they tasted wonderful (even more so like banana bread) and were even better when re-heated in the toaster.
- I actually love using these pancakes as a meal prep snack, pre-workout, or breakfast on the go. To do so I use a 2 tablespoon measuring device to portion out pancakes. They seem small, but it’s handy for prepping. That way when I don’t eat them all I can pack them away and either eat them cold and plain on the go, or I can pop them in the toaster for a quick snack. (Not going to lie, I thought they were even better as leftovers!)
- If you don’t want to use almond milk, go for whatever you have on hand! I normally make my Kodiak Cakes with water, but I thought almond milk would add a nice touch. Also, the more you add, the thinner your pancakes, the less you add, the thicker and more dense your pancakes will be.
I hope you like this recipe if you try it out!
Until next time,
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