“The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes.”
READY IN:
40mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the Banana Bread Protein Pancakes:.
  2. Preheat a griddle or frying pan over medium high heat.
  3. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain.
  4. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl.
  5. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin.
  6. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil.
  7. Drop 1/4 cup of batter per pancake onto the griddle. Cook 3-5 minutes on the first side, or until bubbles start to form. Flip and cook 1-2 minutes on the other side, or until the pancake is cooked through.
  8. To make the Agave Glazed Fruit Topping*:.
  9. Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated.
  10. To complete the Banana Bread Protein Pancakes:.
  11. Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy.

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