Go Back
- 1 ripe banana, mashed - 1 cup rolled oats - ½ cup protein powder (vanilla or unflavored) - 2 tablespoons ground flaxseed - 1 teaspoon baking powder - ½ teaspoon cinnamon - 1 cup almond milk (or any milk of choice) - 2 eggs - ½ cup chopped walnuts (or nuts of choice) - 1 tablespoon maple syrup (optional) - Pinch of salt The key to making delicious banana nut protein pancakes lies in the ingredients. Each one plays a role in flavor and nutrition. Ripe banana: This adds natural sweetness and moisture. It helps bind the batter. Rolled oats: They give these pancakes a hearty texture. Oats are also great for fiber. Protein powder: Choose vanilla or unflavored. This boosts protein content and keeps you full longer. Ground flaxseed: This ingredient adds healthy fats and fiber. It also helps with binding. Baking powder: This is vital for fluffiness. It makes the pancakes rise. Cinnamon: It gives a warm flavor. It also has health benefits. Almond milk: Use this or any milk you prefer. It adds creaminess without dairy. Eggs: These provide structure and protein. They help the pancakes hold together. Chopped walnuts: These add crunch and flavor. Feel free to swap with your favorite nuts. Maple syrup: This is optional for added sweetness. You can skip it if you prefer less sugar. Pinch of salt: This enhances all the flavors. It balances the sweetness of the banana. Gather these ingredients to start your cooking adventure! - Mash the ripe banana until smooth. - Combine dry ingredients and mix well. - Whisk together the wet ingredients. - Combine wet and dry mixtures, and fold in walnuts. First, take a large bowl. Use a fork to mash the ripe banana until it is smooth. This banana adds natural sweetness and moisture. Next, in another bowl, combine rolled oats, protein powder, ground flaxseed, baking powder, cinnamon, and salt. Mix these dry ingredients well. They create the base of our pancakes. In a separate bowl, whisk the almond milk and eggs together until fully mixed. This wet mixture will help bind everything. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. Then, fold in the chopped walnuts. They add a nice crunch to the pancakes. - Preheat the skillet and grease it. - Pour batter onto skillet and cook to perfection. - Repeat until all the batter is used, adjusting heat as needed. Preheat your non-stick skillet over medium heat. Lightly grease it with cooking spray or a bit of oil. This step helps prevent the pancakes from sticking. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes. You will see bubbles form on the surface. This means it's time to flip! Cook for another 2-3 minutes until golden brown. Continue this process until all the batter is used. Adjust the heat if your pancakes cook too fast or too slow. Enjoy the smell of these delicious pancakes filling your kitchen! - Adjust cooking times based on stove heat. Each stove cooks differently. If your pancakes brown too fast, lower the heat. This step helps you cook them evenly. Watch for bubbles forming, then flip them. - Use a non-stick skillet for best results. A non-stick surface makes flipping pancakes easy. You can use a little oil or spray to prevent sticking, but it’s often not needed. - Alternative nuts and milk options. You can switch walnuts for pecans or almonds. Use any milk you prefer, like soy or oat milk. This makes the recipe fit your taste. - Variations in sweeteners and protein powders. If you don’t have maple syrup, try honey or agave. You can also use chocolate or plant-based protein powder for a fun twist. This helps you create a flavor you love. {{image_2}} You can easily change up the flavor of your Banana Nut Protein Pancakes. Here are some fun ideas to try: - Chocolate chips or cacao nibs: Add a handful of chocolate chips to the batter. They melt and give a sweet touch. Cacao nibs are a great option too. They add a rich chocolate taste without the sugar. - Different types of nuts: If you want to switch things up, use different nuts like pecans or almonds. They add unique flavors and textures. You can even mix nuts for a combo of tastes. Making these pancakes fit your diet is simple. Here are some tips: - Vegan options: If you want a vegan version, swap eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use non-dairy milk to keep it vegan too. - Gluten-free adaptation: To make these pancakes gluten-free, use certified gluten-free oats. This way, everyone can enjoy them without worry. Just check the package to ensure it’s gluten-free. With these variations and adjustments, you can enjoy a new pancake experience each time! To keep your Banana Nut Protein Pancakes fresh, you can store them easily. If you have leftovers, place them in an airtight container. They will stay good in the fridge for up to three days. Just make sure they cool completely before sealing. This will help prevent moisture buildup. For longer storage, freezing is a great option. Stack the pancakes with parchment paper in between each one. This prevents them from sticking together. Then, place the stack in a freezer-safe bag or container. They will last up to two months in the freezer. When you're ready to eat, just thaw and reheat! Reheating your pancakes is simple. The best method is using a microwave. Place one pancake on a microwave-safe plate and heat for about 30 seconds. If you want to heat multiple pancakes, add extra time, about 10-15 seconds for each additional pancake. You can also use a skillet for reheating. Heat the skillet over low to medium heat. Add a small amount of oil or cooking spray. Place the pancake in the skillet and cook for about one minute on each side. This will help keep them warm and give them a nice texture. Enjoy your pancakes warm and tasty! How can I increase the protein content? You can boost the protein in these pancakes easily. Use more protein powder, adding an extra ¼ cup. You can also add Greek yogurt or cottage cheese to the batter. Both options blend well and add creaminess. Lastly, try topping with nut butter for extra protein. Can I make these pancakes ahead of time? Yes, you can! Make the batter ahead and store it in the fridge. Just mix it well before cooking. You can also cook the pancakes and store them in the fridge. Reheat them in a toaster or microwave when ready to eat. They still taste great! What can I serve with Banana Nut Protein Pancakes? There are many tasty options! Fresh fruit like bananas or berries adds color and taste. You might also like yogurt or a spoonful of nut butter for creaminess. Drizzle some maple syrup or honey for sweetness. Try a sprinkle of cinnamon for an extra flavor kick. Overview of calories and protein content. One serving of these pancakes has about 300 calories. This includes about 20 grams of protein, which is great for breakfast. You get energy from the oats and healthy fats from the nuts. Benefits of using protein powder and nuts. Protein powder gives these pancakes a protein boost. It helps build muscles and keeps you full longer. Nuts like walnuts are packed with healthy fats and nutrients. They support heart health and provide fiber, making these pancakes not just tasty but healthy too. This blog post shared a simple and healthy pancake recipe. We covered all ingredients, step-by-step instructions, tips for cooking, and variations. You learned how to store leftovers and reheat pancakes for future meals. Remember, you can adjust flavors and ingredients to fit your needs. Making pancakes can be fun and fit many diets. Enjoy creating your own tasty Banana Nut Protein Pancakes!

Banana Nut Protein Pancakes

Start your day right with these delicious Banana Nut Protein Pancakes! Packed with nutrition from oats, protein powder, and walnuts, these pancakes are perfect for a healthy breakfast or snack. Easy to make in just 20 minutes, this recipe combines the sweetness of ripe bananas with the crunch of nuts, making it a family favorite.
Print Recipe Pin Recipe

Ingredients
  

1 ripe banana, mashed

1 cup rolled oats

½ cup protein powder (vanilla or unflavored)

2 tablespoons ground flaxseed

1 teaspoon baking powder

½ teaspoon cinnamon

1 cup almond milk (or any milk of choice)

2 eggs

½ cup chopped walnuts (or nuts of choice)

1 tablespoon maple syrup (optional)

Pinch of salt

Instructions
 

In a large bowl, mash the ripe banana until smooth.

    Add the rolled oats, protein powder, ground flaxseed, baking powder, cinnamon, and salt to the mashed banana, and mix well.

      In a separate bowl, whisk together the almond milk and eggs until fully combined.

        Pour the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the chopped walnuts. If desired, add maple syrup for additional sweetness.

          Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little oil.

            Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

              Repeat until all the batter is used, adjusting heat as necessary to prevent burning.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Stack the pancakes on a plate, topping with additional walnuts and sliced bananas. Drizzle with maple syrup or honey before serving for an added touch of sweetness and visual appeal.