Banana Bread Protein Pancakes

  • Yield 4 servings

The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks.

Ingredients

Pancakes:
2 bananas, mashed
1 1/4 cups cups unsweetened almond milk or 1 1/4 cups nonfat milk
1 teaspoon vanilla
1 tablespoon canola oil
1/2 cup whole-wheat flour
1/2 cup all purpose flour
2 tablespoons hemp protein powder*
1 teaspoon cinnamon
2 tablespoons baking powder
1 teaspoon baking soda
1 pinch salt
Agave-Glazed Fruit Topping:
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
3 tablespoons agave nectar

Instructions

  1. To make the Banana Bread Protein Pancakes: Preheat a griddle or frying pan over medium high heat.
  2. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain.
  3. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl.
  4. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin.
  5. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil.
  6. Drop 1/4 cup of batter per pancake onto the griddle. Cook 3- to 5 minutes on the first side, or until bubbles start to form. Flip and cook 1 to 2 minutes on the other side, or until the pancake is cooked through.
  7. To make the Agave Glazed Fruit Topping: Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated.
  8. To complete the Banana Bread Protein Pancakes: Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy.

* Found in health food stores or the health section of most grocery stores.

Recipe by Lindsay of Cook. Vegan. Lover., courtesy of Meatless Monday

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