Buy Now → Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Banana Protein Pancakes
Yield: 14 pancakes 1x
Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Banana Protein Pancakes Recipe – Delicious, healthy way to eat cake for breakfast! With a little extra protein!
Scale:
Ingredients
- 2 ripe bananas
- 3 eggs, beaten
- 3 cups Kodiak Cakes Pancake and Waffle Mix (any protein pancake mix will work)
- 1 scoop vanilla protein powder
- 1 teaspoon cinnamon (or more if you are into cinnamon)
- 1/2 teaspoon nutmeg
- pinch of salt
- 1 1/4 cup water
- non-stick cooking spray
Instructions
- Mash bananas: In a large mixing bowl, mash bananas with a fork until completely mashed and soup-y.
- Mix up batter: Add eggs and stir until mixed. Add half of the Kodiak Cakes mix, and stir until incorporated. Add the remaining dry ingredients and mix for a few seconds until loosely incorporated. Add 1 cup of the water and stir until mixed. Depending on how thick you like your pancakes, add small amounts of remaining water until pancake batter is your preferred thickness. I added an additional 1/4 cup water after the initial cup of water. Stir until batter is well mixed.
- Cook pancakes: Heat a large skillet (or griddle) over slightly lower than medium heat. Coat with non-stick cooking spray and wait 2-3 minutes for the pan to heat up. Spoon approximately 1/3 cup of batter on to skillet (I use a 2/3 measuring cup and fill it about half full). I cooked two at a time in the pan.
- Flip & repeat: Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter. Cook for another 2-3 minutes, checking the bottom for golden brown color. Repeat until your batter is gone, spraying the pan between each set of pancakes.
- Serve & store: Serve pancakes topped with with sliced bananas, peanut butter, maple syrup, berries, whipped cream, any toppings you’d like! Store leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Make Ahead: If you’re meal prepping, store in a freezer Ziploc bag. When you’re ready to eat them, either pull them out of the freezer the night before to eat them cold on the go, or re-heat in the toaster or microwave when you’re ready to eat! Nutrition information estimated with My Fitness Pal. Recipe video added 10/1/19.
Nutrition Information
- Serving Size: 2 pancakes
- Calories: 245
- Fat: 4.2g
- Carbohydrates: 34.9g
- Protein: 18.5g
Find it online: https://projectmealplan.com/banana-protein-pancakes/
