Healthy breakfasts just got easy!
Nothing says breakfast like pancakes. The problem is that they are low in protein, so they don’t leave you satisfied for long. These high protein banana pancakes have 16 grams (approximately) of protein per serving. They are also packed full of omega 3, fiber, magnesium and potassium. Compared to a regular buttermilk pancake they will leave you feeling full much longer and provide you with much more nutrient value plus they’re vegan!
Whole wheat flour- Any old whole wheat flour will do. If you need it gluten free just use a 1 to 1 gluten free flour however this will lower the protein level per serving.
Banana– 1 nice spotty ripe banana is what you need. Spotted bananas are naturally sweeter and make it so that there is no need for sugar.
Chia- I use Bobs Red Mill brand but any brand will work.
Flax- I use a pre ground organic flax seed but you will be grinding the seeds anyway so you can just use regular flax seeds.
Pepitas- pepitas or deshelled pumpkin seeds are packed full of nutrients. Use plain unsalted ones. I keep a bulk amount around to put in yogurt and oatmeal.
Plant milk- I use oat milk for more protein but you can theoretically use any kind. But again, some plant milks are lower in protein.
These Pancakes are great for freezing! Simply cook like you would normally, allow them to cool, and place in an airtight container with wax or parchment paper between the pancakes so they don’t stick together. To re-heat, just pop them in the toaster. Perfect for on-the-go busy mornings.
For alternate variations you can add protein powder, chocolate chips, blueberries or just about anything you would add to regular pancakes. I love adding either peanut butter and syrup on mine or raspberries and vegan whip cream. These are perfect for all your favorite toppings.
High protein banana pancakes
Equipment
- 1 food processor or blender
Ingredients
- 1 cup unbleached whole wheat flour
- 1/2 cup plain pepitas
- 1/4 cup chia seeds
- 1/4 cup ground flax seeds
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 2 cup oat milk
Instructions
- In a blender or food processor grind all of the seeds together to make a grainy flour.
- Add in the banana and blend again until you have a thick and sticky glob.
- In a medium bowl mix together the flour, baking powder, and salt.
- Dump the banana seed mix into the flour mix. Pour in the oat milk and vanilla. Stir until combined.
- Heat up a skillet to medium low heat. It's important that it's not too hot, or the pancakes will burn without fully cooking.
- Pour the batter onto a well-oiled skillet, spreading the batter out thinner until it's about a 5 inch circle. (Should make nine 5" pancakes)
- Cook each pancake about 3 minutes per side. if it burns your skillet is too hot. You'll know it's ready to flip when the edges of the batter begin to look matte instead of glossy.
- Serve warm with all your favorite toppings.
