Craving a healthy, satisfying breakfast? You can whip up these delicious Peanut Butter Protein Banana Pancakes in no time. They’re a fantastic way to enjoy a nutritious meal that feels like a treat, perfect for busy mornings.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture.
- Protein Powder: Use your favorite vanilla or unflavored protein powder.
- Peanut Butter: Creamy or chunky works; almond or cashew butter are great alternatives.
- Eggs: Binds everything together.
- Oat Flour: Provides a healthy base; you can blend rolled oats into flour if needed.
- Baking Powder: Helps your pancakes get fluffy.
Ingredients:
Main:
- 2 ripe bananas, mashed
- 2 scoops (about 60g) vanilla protein powder
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1/4 cup oat flour
- 1 teaspoon baking powder
- 1/4 cup milk (dairy or non-dairy)
Optional Toppings:
- Sliced bananas
- A drizzle of maple syrup
- A sprinkle of chopped nuts
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Tools Needed: Mixing bowl, whisk, non-stick skillet or griddle, masher or fork.
Step-by-Step Instructions:
1. Mash the Bananas
First, peel your ripe bananas and place them in a medium mixing bowl. Use a fork or masher to thoroughly mash them until smooth, with only a few small lumps remaining.
2. Combine Wet Ingredients
Add the protein powder, peanut butter, eggs, and milk to the mashed bananas. Whisk everything together until the mixture is well combined and smooth.
3. Add Dry Ingredients
Next, incorporate the oat flour and baking powder into the wet mixture. Stir gently until just combined; avoid overmixing to keep your pancakes light and fluffy.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it if necessary. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve and Enjoy
Transfer your delicious Peanut Butter Protein Banana Pancakes to a plate. Top them with sliced bananas, a drizzle of maple syrup, or a sprinkle of nuts, and savor your healthy breakfast.
Variation Ideas:
- Add a handful of chocolate chips to the batter for a sweeter treat.
- Stir in a pinch of cinnamon or nutmeg for extra flavor.
- Replace peanut butter with almond or cashew butter for a different nut-butter profile.
- Add a scoop of collagen peptides for an extra protein boost.
Storage Instructions:
You can store leftover Healthy Banana Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for 30-60 seconds or warm them in a toaster or skillet until heated through.
Frequently Asked Questions (FAQ):
- Can I make these pancakes gluten-free? Yes, oat flour is naturally gluten-free. Just ensure your protein powder and other ingredients are certified gluten-free.
- What if I don’t have protein powder? You can omit it, but the pancakes will be less filling and may require a bit more oat flour to reach the right consistency.
- Can I use frozen bananas? Yes, thaw them completely and drain any excess liquid before mashing.
- Why are my pancakes sticking to the pan? Make sure your skillet is properly heated and lightly greased. A good non-stick pan helps significantly.
- How do I know when the pancakes are ready to flip? Look for bubbles forming on the surface and edges that look set.
- Are these suitable for meal prep? Absolutely! Cook a batch and store them for quick, healthy breakfasts throughout the week.
