BLENDER BANANA PROTEIN PANCAKES
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Blender Banana Protein Pancakes using oats, Nuzest Clean Lean Just Natural protein, 2 Tbsp peanut butter, 1 Tbsp Lakanto Golden, 1 Tbsp chia seeds, vanilla, cinnamon, and salt. Topped with strawberries, raspberries, blueberries & mango, Rawcology banana maca grain-free granola, Giddy Yo 76% cacao maca bar, more peanut butter, and a generous drizzle of pure maple syrup.
Who doesn’t love starting their day with pancakes?!?
Good news is, these blender pancakes are super tasty, super simple to make, and packed with healthy fats and protein. They can also be made with a number of different flour alternatives, including oats (above), creamy buckwheat, garbanzo flour, purple corn flour, or Otto’s cassava flour (for a paleo option).
The base recipe contains just 4 ingredients. However, feel free to jazz these up with a little cinnamon or vanilla, or throw in some chia seeds, nuts, chocolate chips, matcha, cacao, or beetroot crystals (pink pancakes are always a hit!) for good measure!
Base ingredients for 8 pancakes:
4 pasture-raised eggs
2 ripe bananas
1/2 cup gluten-free rolled oats (or creamy buckwheat cereal, garbanzo flour, purple corn flour, or Otto’s cassava flour)
2 scoops Nuzest Clean Lean Just Natural or Smooth Vanilla protein powder
Optional add-ins and toppings:
1 tsp pure vanilla extract
1 tsp Ceylon cinnamon
1/4 tsp sea salt
2 Tbsp nut butter or powdered almond butter
1 to 2 Tbsp Lakanto sugar-free Golden monk fruit sweetener
1 to 2 Tbsp chia seeds
1 to 2 Tbsp Furtherfood Mindful Matcha (green matcha pancakes) or raw cacao powder (chocolate pancakes) or beetroot crystals (pink pancakes)
optional toppings: chocolate chips or diced dark chocolate, nuts and/or nut butter, granola, fresh fruit, maple syrup, or toppings of choice
Directions:
Put banana and eggs in blender container and blend well.
Add oats, protein powder, and optional add-ins and blend until smooth.
Place cast-iron pan or griddle over medium heat. Grease with a small amount of avocado or coconut oil.
Once hot, add approximately 1/4 cup of pancake mixture to pan. Repeat with more batter, leaving an inch or two between the pancakes.
Sprinkle with optional toppings such as chocolate chips, nuts, granola, or berries as desired.
Cook for 1 1/2 to 2 minutes or until bubbles on the surface start to burst. Flip and cook for another minute or two on the other side.
Serve immediately with your choice of toppings. Leftovers can be refrigerated for 2 to 3 days or frozen for up to 2 months and reheated in the toaster.
Blender Banana Protein Pancakes made with oats (above) and buckwheat, garbanzo flour, cassava flour, and purple corn flour (below)
