Description
Easy, protein-packed banana pancakes designed for kids. A quick and nutritious breakfast option.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons protein powder (vanilla or unflavored)
- 1 tablespoon vegetable oil or melted butter, plus more for greasing
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and protein powder.
- In a separate medium bowl, mash the banana. Add the egg, milk, and oil or melted butter. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Heat a lightly greased griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter for fluffy pancakes.
- Adjust the amount of milk slightly if the batter seems too thick or thin.
- Cook pancakes in batches, keeping finished ones warm if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (estimate)
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg