Banana Protein Pancakes
Fluffy pancakes made with mashed banana, eggs, and flour, cooked on a griddle until golden. Customize with protein-boosting add-ins and toppings for a flexible breakfast base.
Ingredients
Method
Mash 2 medium bananas in a large mixing bowl until smooth.
Whisk in 2 eggs, 0.5 cup milk, 1 tsp vanilla extract, and 2 tbsp melted butter until combined.
In a separate bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 0.25 tsp salt.
Fold dry ingredients into wet ingredients until just combined; lumps are okay. If using greek yogurt or chia seeds, fold in now.
Heat a griddle or skillet over medium heat. Lightly butter or oil the surface.
Pour 0.25 cup batter per pancake onto the griddle. Cook 2–3 minutes until edges look set and bubbles form on top.
Flip and cook the other side 1–2 minutes until golden brown.
Transfer pancakes to a plate. Top with fresh strawberries and honey.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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