Fluffy Banana Cinnamon Protein Pancakes Recipe

As a brunch enthusiast on a mission to blend health and flavor, I’m beyond excited to share my go-to recipe that transforms pantry staples into a stack of fluffy banana cinnamon protein pancakes. Prepare to up your breakfast game and fuel your day with these delightful bites of goodness!

I love beginning my day with the following Fluffy Banana Cinnamon Protein Pancakes. They are loaded with rolled oats and a fair amount of protein powder, which makes for a very filling sort of breakfast.

And the flavor! Ripe bananas and a hint of cinnamon make these healthy pancakes taste like dessert.

Almond milk (or any milk works) and a splash of vanilla extract make for a creamy, dreamy pancake. All the more reason to love these fluffy, ridiculously nutritious pancakes.

Fluffy Banana Cinnamon Protein Pancakes Recipe Ingredients

• Rolled Oats: Packed with fiber, oats provide a hearty base and support digestion.
• Vanilla Protein Powder: Boosts protein content, supporting muscle growth and satiety.
• Banana: Offers natural sweetness and potassium for heart health.
• Cinnamon: Adds warmth and flavor, with potential benefits for blood sugar levels.
• Almond Milk: A dairy-free alternative that is low in calories and rich in vitamin E.

Fluffy Banana Cinnamon Protein Pancakes Recipe Ingredient Quantities

• 1 cup rolled oats
• 1 scoop vanilla protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large ripe banana
• 2 large eggs
• 1/2 cup almond milk (or milk of choice)
• 1 teaspoon vanilla extract
• Cooking spray or butter, for the pan

How to Make this Fluffy Banana Cinnamon Protein Pancakes Recipe

1. Absolutely! Here’s a guide broken down into steps for creating fluffy banana cinnamon protein pancakes:

2. Blend the Oats
Put the rolled oats in a blender and blend them until you have a fine, flour-like consistency.

3. Mix Dry Ingredients
In a big bowl, mix together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and salt. Stir them until they are uniformly combined.

4. Mash the Banana
In another bowl, make the mashed banana by using a fork to smooth the well-ripened banana.

5. Combine Wet Ingredients
Incorporate the eggs, almond milk, and vanilla extract to the banana mash. Whisk these ingredients together until smooth.

6. Combine Dry and Wet Ingredients
Place the wet ingredients into the bowl with the dry ingredients. Combine carefully so as to not overmix.

7. Preheat the Pan
Preheat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or butter.

8. Cook the Pancakes
Spoon approximately 1/4 cup of batter for each pancake onto the skillet. For 2-3 minutes, or until bubbles form on the surface and the edges appear set, cook the pancakes.

9. Flip the Pancakes
Using a spatula, gently turn the pancakes over and allow them to continue cooking for an additional 2-3 minutes. The finished pancakes will be golden brown on both the top and bottom, and they’ll be fluffy and thick.

10. Repeat
Use the remaining batter to repeat the cooking process, applying more cooking spray or butter to the pan as necessary.
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1. Serve
Present the pancakes warm, if you will, page 149, topped with the pancake toppings of your choosing. To wit: sliced bananas, maple syrup, and/or a sprinkle of cinnamon. Enjoy!

Fluffy Banana Cinnamon Protein Pancakes Recipe Equipment Needed

1. Blender
2. Large mixing bowl
3. Medium mixing bowl
4. Fork
5. Whisk
6. Nonstick skillet or griddle
7. Cooking spray or butter
8. Spatula
9. Measuring cups
10. Measuring spoons

FAQ

• Can I use a different type of flour instead of oats?You can replace rolled oats with 1 cup of all-purpose flour or with whole wheat flour for a change in texture. Using all-purpose or whole wheat flour yields slightly different textures in the final product.
• What if I don’t have vanilla protein powder?It can be left out or replaced with another flavor such as chocolate or plain, but vanilla adds a nice note to the flavor of the pancakes.
• Can I use another milk besides almond milk?Certainly! You are free to use any type of milk you like, be it cow’s milk, soy milk, or oat milk.
• Is there a substitute for bananas?You can substitute applesauce or pumpkin puree for bananas, but the flavor and sweetness will change a little.
• Can I make the batter ahead of time?The pancake batter is best used immediately if you want the fluffiest results and to serve the pancakes fresh, but it’s okay if you have to prepare the batter in advance; you can refrigerate the pancake batter for up to 24 hours.
• Are these pancakes suitable for freezing?You can indeed freeze cooked pancakes. To do this, place them in a single layer in the freezer. Once they’re frozen, you can transfer them to a ziplock bag, where they can stay for up to a month. To reheat them, use either a toaster or a microwave.
• What toppings go well with these pancakes?These pancakes pair wonderfully with fresh fruit, Greek yogurt, maple syrup, or nut butter.

Fluffy Banana Cinnamon Protein Pancakes Recipe Substitutions and Variations

1 cup rolled oats. For a smoother texture, substitute with 1 cup whole wheat flour or 1 cup all-purpose flour.
1 scoop vanilla protein powder. For a similar consistency, use 1/4 cup almond flour, but you’ll lose the protein boost.
1/2 teaspoon ground cinnamon: Replace with 1/4 teaspoon ground nutmeg or 1/2 teaspoon pumpkin pie spice for an altered flavor.
1 large ripe banana: equivalent to 1/3 cup of unsweetened applesauce when it comes to a substitution that would yield similar moisture content.
1/2 cup almond milk: Replace with 1/2 cup soy milk or regular milk, depending on your diet.

Pro Tips

1. Extra Fluffiness For extra fluffy pancakes, separate the egg whites from the yolks and beat the whites until soft peaks form. Fold the beaten egg whites gently into the batter as the last step before cooking.

2. Enhanced Flavor Add a pinch of nutmeg or a tablespoon of maple syrup to the wet ingredients for a deeper, more complex flavor.

3. Texture Boost If you enjoy a bit of texture, consider folding in a handful of chopped nuts, such as walnuts or pecans, or some fresh blueberries for a burst of freshness.

4. Browning Perfection Use medium-low heat to cook the pancakes. This slower cooking process allows the pancakes to brown evenly without burning, ensuring they’re cooked through.

5. Rest the Batter Let the combined batter sit for 5-10 minutes before cooking. This rest time can help the oats absorb some liquid, resulting in a thicker batter and thicker pancakes.