If you love pancakes for breakfast but A) they're too time-consuming to make, and B) you wish they offered more protein, then you're going to love this recipe. It's made with a combination of whole-wheat flour and protein powder, so they offer protein (4.8 grams!) to fill you up. They're also sweetened with ripe banana, so they honestly don't need any maple syrup (my last name is Sugar, so I wouldn't lie to you about this!).
This is a double recipe, so it makes 24 pancakes. That means you can make them on a Sunday and enjoy a few hot off the griddle topped with fresh berries, a sprinkling of nuts, and a dollop of yogurt, then cool and freeze the leftovers for later. Thaw them overnight or microwave a few; it's so fast and easy! Here are five healthy ways you can enjoy them:
Jenny Sugar, POPSUGAR Fitness
In a large bowl, mix together the dry ingredients: flour, protein powder, coconut sugar, baking soda, sea salt, and spices.
In a separate small bowl, mash the banana with a fork and mix in the nondairy milk.
Add the banana-milk mixture to the dry ingredients and stir until just mixed — overmixing will yield a tough texture.
Heat a pan or griddle over medium heat. Lightly oil the pan with a little spray oil or Earth Balance. Pour about one-third cup of the batter onto the pan, and cook for a few minutes until little bubbles form on top. Flip, and cook for another minute.
Enjoy immediately, or if you're meal prepping, allow the pancakes to cool on a plate, then place them in a freezer bag or glass container and freeze for later.