Banana protein pancakes
Delicious and easy vegan banana protein pancakes with only six ingredients.
Servings: 7
Calories: 118kcal
Equipment
Ingredients
- 1 cup flour
- ⅓ cup vegan vanilla protein powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1-2 ripe bananas
- 1¼ cups soy milk
Instructions
- Mix all of the dry ingredients in a large mixing bowl and stir well.1 cup flour, ⅓ cup vegan vanilla protein powder, 1 teaspoon baking powder, ⅛ teaspoon salt
- Add the ripe banana to the mixing bowl and mash with a fork until smooth. Then add the rest of the liquid ingredients. Mix until all of the flour is mixed in.1-2 ripe bananas, 1¼ cups soy milk
- Heat a pan on medium low heat on the stove. Add vegan butter or oil and let the pan heat up for five minutes. Scoop the batter out with a ⅓ cup measuring cup. Let the pancakes cook until the bubbles come up and start to pop, then flip to the other side for a minute or two.
Notes
Preheat the Pan: Ensure your frying pan is hot enough to get that perfect golden brown color, before adding in the pancake batter.
Don’t Flip Too Early: Wait for bubbles to form and pop before flipping to avoid breaking.
Meal Prep: Make a big batch of these for the week and store them in the freezer or fridge. To warm them up, pop them in a toaster oven or toaster each morning.
Fridge: Store leftover pancakes in an airtight container in the fridge for up to a week.
Freezer: Cook, then cool the pancakes. Layer them in a single layer on a tray in the freezer for one hour, then store in a freezer-safe bag. To warm them up, pop them in a toaster oven or toaster.
Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 175mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg