Banana Nut Protein Pancakes
Satisfying and wholesome pancakes that combine the sweetness of bananas with the nutty texture and protein, making them a fluffy low-carb option for breakfast.
Ingredients
Pancake Base
- 1 cup Almond flour Ensure suitable substitutions are tested if not using almond flour.
- 1 medium Banana Must be overripe for maximum sweetness.
- 2 scoops Protein powder Choose based on preference - whey, casein, or plant-based.
- 2 large Eggs Helps bind the pancake and add moisture.
- 1 tsp Baking powder To help the pancakes rise.
- 1 pinch Salt Enhances the flavors.
Toppings
- 1 cup Fresh berries Add variety and extra nutrition.
- 1 cup Chopped nuts Can use walnuts or pecans for added crunch.
- 1/2 cup Plain yogurt For creamy texture and protein boost.
- 1/4 cup Low-sugar syrup Optional based on dietary goals.
Instructions
Preparation
- In a mixing bowl, combine almond flour, protein powder, baking powder, and salt.
- In another bowl, mash the banana and whisk in the eggs until smooth.
- Combine the dry ingredients with the wet ingredients, stirring until just mixed.
Cooking
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until the edges look set and bubbles start to form on the surface, about 3-4 minutes.
- Flip and cook for an additional 2-3 minutes until golden brown and cooked through.
Serving
- Serve pancakes warm, topped with fresh berries, yogurt, chopped nuts, and drizzle with low-sugar syrup if desired.
Notes
Store leftovers in the refrigerator and reheat in the microwave or on a skillet. Can be frozen for easy meal prep on busy mornings.