Banana Bread Protein Pancakes
These are vegan banana bread protein pancakes, and even though "chia" is not in the name, they are still loaded with it! I found that these pancakes were even more filling than the strawberry chia ones. Adding a plant-based protein powder to your pancakes really does make a world of a difference.
I used a combination of regular all-purpose white flour and pea protein powder, but I have tried making them with a gluten-free all purpose flour blend and they turn out great that way as well, so don't be afraid to make these babies GF.
I added walnuts and cinnamon to make these pancakes reminiscent of my favourite banana bread recipes. This recipe is the perfect way to transition into fall flavours and a great breakfast to whip up for your kids before school or for yourself before work. I can guarantee you will have a full belly hours after you eat these and you won't be craving that early-mid morning snack.
They turned out slightly more dense than my strawberry chia protein pancakes because of the mashed banana, but still light enough to puff up quite a bit. I ate them with a drizzle of all-natural peanut butter, topped with sliced banana and some walnut halves. Delicious!
*makes 6 pancakes
Ingredients:
3/4 cup all-purpose flour
1/2 cup vanilla pea protein powder
1 tbsp baking powder
3 tbsp chia seeds
2 tsp cinnamon
1 banana, mashed
1 cup cashew milk
1/2 tsp lemon juice
1 tsp vanilla extract
2 tbsp coconut oil, melted + more for frying
2 tbsp coconut sugar
¼ cup chopped walnuts
Whisk together flour, protein powder, baking powder, cinnamon and chia seeds until combined.
In a separate bowl, whisk together cashew milk, lemon juice, vanilla, coconut oil, mashed banana and coconut sugar.
Pour the wet ingredients into the dry ingredients and stir using a spatula or wooden spoon until just combined. Fold in walnuts and let the batter rest for 10 minutes.
Heat a non-stick skillet to medium-low heat and add a small amount of coconut oil. Scoop 1/3 cup of batter into the pan per pancake. Cook for 4-5 minutes and flip, cooking for 1-2 minutes on the other side.
Serve with fresh fruit and a drizzle of maple syrup. Enjoy!
