Banana Nut Protein Pancakes

• 1 cup all-purpose flour
• 1 scoop vanilla protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe banana (about 2 bananas)
• 3/4 cup milk
• 1 egg
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 2 tablespoons melted butter
• Butter or oil for cooking

Steps

1. 1 In a large bowl, whisk together the flour, protein powder, baking powder, and cinnamon.
2. 2 In a separate bowl, mash the bananas, then mix in milk, egg, honey, and vanilla extract.
3. 3 Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4 Fold in the chopped walnuts and melted butter.
5. 5 Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. 6 Pour 1/4 cup of batter onto the skillet for each pancake.
7. 7 Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
8. 8 Serve warm with additional banana slices or a drizzle of honey if desired.

Equipment

• Non-stick skillet
• Mixing bowls
• Whisk

Variations

• Add chocolate chips or blueberries for a fruity twist.
• Use almond milk for a dairy-free option.

Substitutions

• Substitute walnuts with pecans or almonds.
• Use almond flour for a gluten-free version, adjusting the liquid if necessary.

Pairings

• Fresh fruit salad
• Warm maple syrup

Nutrition

Tips

• For extra fluffiness, let the batter rest for 5 minutes before cooking.
• Top with Greek yogurt for an additional protein boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Serve with fresh berries and a dollop of whipped cream.
• Pair with a side of crispy bacon for a hearty breakfast.

FAQ