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!