Healthy Banana Protein Pancakes for Breakfast
Ingredients
- 1 large banana
- 1 large egg
- 3 tablespoons Greek yogurt (do not substitute)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla protein powder
Preparation
Break the banana into a few pieces and place all the ingredients in a blender or food processor. Pulse until smooth. The batter will be thin.
Heat a frying pan or griddle over medium heat. Once the griddle is hot, lightly grease with non-stick cooking spray or oil.
Pour a little less than 1/4 cup of batter onto the frying pan or griddle per pancake. Use a cookie scoop or ice cream scoop for this. Cook until multiple air bubbles appear on the top. This will take about 2 to 3 minutes. Carefully flip and cook for 2 to 3 minutes on the other side, or until golden.
Repeat with the remaining batter. This recipe makes about 4 to 5 small pancakes.
Notes
This recipe can be doubled to serve two people.
Store leftovers in a freezer-safe bag in the refrigerator for one to two days. Pancakes can also be frozen.
If Greek yogurt is unavailable, do not substitute with plain yogurt; omit it instead.
Without protein powder, add one-third cup oats to the blender with the other ingredients. The oats will blend into a fine powder and help hold the pancakes together.
