I cannot stand it when you find a recipe that sounds great and you start reading the ingredients list. Why does it call for items that you have never heard of, or seen in a store, to make unbelievably great tasting food? If it takes more time to find the ingredients than it does to make the recipe then I won’t make it. I am on a quest to find and make recipes where I can use a dairy substitute, and it still tastes great. I refuse to sacrifice flavor. If it does not taste good, then I don’t want to eat it and waste the calories. I want to enjoy my food and dining experience. I believe everyone should do that. If you are satisfied with what you’re eating, then you won’t continue to reach for other food. These pancakes are so yummy and relatively healthy. You could toss some toasted pecans or walnuts in the batter, or over top with some syrup and make a banana nut bread pancake. They are so filling that I could only eat 1 and 1/2. I will place the remainder in a zip lock bag for later.
Below are the ingredients, and the directions for mixing the batter. These pancakes took less than 15 minutes to prepare and cook. You can get something healthy in the morning without a large sacrifice of your time. They tasted great plain, so you could even eat them on the go. Much better for you than a muffin, bagel or doughnut!
The pancakes are not only dairy free, but egg free as well. You can make them gluten free by swapping out the all-purpose flour. (I tried Almond Flour and it didn’t taste bad. I just like the smooth texture you get with the All-Purpose Flour.)
Banana Protein Pancakes:
1/3 cup of Flour (I used All-purpose, but you can use whole wheat or whatever you like)
Half of a medium Banana
1 scoop Protein Powder, optional (I used my Egg White Protein Powder)
1/4 cup Almond Milk (You can use whatever kind of milk you would like)
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
dash of salt
Coconut oil for skillet
Place skillet over low heat. While skillet is warming, whisk together the flour, baking powder, salt and protein powder. In a separate bowl, mash banana with a fork. Stir banana into the dry ingredients. At this point it will be lumpy. Add the milk and vanilla extract and stir until combined.
Add the coconut oil to the skillet. (I use a 12″ cast iron skillet for my pancakes.) If it sizzles the pan is hot enough. I wipe the excess oil out of the pan with a paper towel. Then use a ladle to spoon about a 1/4 of the mix into the skillet. Allow pancakes to cook and rise for approximately 2 – 3 minutes. The pancake will be firm on the bottom and begin to form little bubbles on the top. Flip the pancakes over and allow to cook another 2 – 3 minutes. They should be fluffy and brown.
The batter yields approximately 4 pancakes.
The calorie count for the batter is below:
Based on 4 pancakes, 1 pancake would equal: 83.4 calories, 4 grams of Fat, 7.2 grams of Protein and 12.1 grams of Carbohydrates.