Banana Protein Pancakes

Gluten Free. Dairy Free. Low Carb. Soy Free.

If you are looking for a quick everyday breakfast that will satisfy both grown up and kiddo taste buds alike, try our Banana Protein Pancakes.  These babies come together in just 10 minutes and allow you to get your pancake fix without all the sugar, carbs, and grains to slow down your day and your brain. One small serving of 2 pancakes is only 8.7 grams of carbs and 4.9 grams of sugar PLUS you get 9.6 grams of clean protein. 

I love to have a small serving along side some organic chicken breakfast sausage and some steamed or sauteed greens or green juice for a complete, balanced breakfast.  These taste great all by themselves or add some toppings to your liking - just make sure to keep fruit, honey and/or maple syrup to a small serving size as suggested below so that you don't get a sugar overload. 

Banana Protein Pancakes (PRINT RECIPE)
Makes 4 small servings (two, 3"pancakes) or 2 larger ones (four, 3" inch pancakes)

Ingredients:
1 medium-large unripe (green-ish) banana*
2 large organic, pastured eggs
3-4 tablespoons protein powder – unflavored or vanilla**
1 teaspoon ground cinnamon
2 teaspoons coconut oil

Suggested Topping Options:
1/4 cup sliced banana
1/4 cup berries
1 tablespoon almond or peanut butter
1-3 teaspoons maple syrup
1-3 teaspoons honey
1 tablespoon unsalted butter or ghee

Directions:

1. Place banana in a small bowl, then use a fork to mash it smooth.
2. Add the eggs, 3 tablespoons protein powder, and cinnamon and whisk until well incorporated. If mixture is too thin, add 1 more tablespoon protein powder. The batter should be a similar consistency to regular pancakes.
3. Heat a medium skillet or griddle pan over medium heat, add 1 teaspoon coconut oil and swirl to coat pan.
4. Fill a ¼ measuring cup 2/3 of the way full with batter, then pour it into the skillet and use the back of the measuring cup to smooth it out into a nice 3” round pancake.
5. Repeat step 4, cooking 2-4 pancakes at a time, working in batches, depending on the size of your pan. Add remaining coconut oil as needed.
6. Let pancakes cook on first side until the edges start to bubble and get slightly brown, about 2-3 minutes, then carefully flip them over and brown the other side for an additional 2-3 minutes.
7. Serve with desired toppings or eat as is.

*Unripe or green bananas are an excellent form of resistant starch that helps to stabilize your blood sugar and prevent energy swings. 

**You could also do chocolate protein powder and make chocolate banana pancakes. Make sure to choose a protein powder that is gluten, dairy, soy and GMO free. We recommend vegetable based protein powder. Learn more and see what brands we recommend on our blog post: How to Choose a Protein Powder.

Enjoy!
~Billie & Jen