Banana Walnut Protein Pancakes
Good morning! I can’t think of a better way to start a Sunday morning than with these perfectly sweet and fluffy pancakes. Better yet, they are high in protein, wheat free, dairy free and full of flavor. I’ve been making these pancakes for quite some time now so I think it’s time to share the recipe!
First and foremost, turn on some relaxing music (Kalai station on Pandora is a popular choice in our house), get some coffee (or tea) brewing and gather your ingredients.
Here’s what you will need:
All measurements are approximate (as you will find with most of my recipes):
-2 c. oat flour *
-1 c. almond flour
-1 scoop protein powder (I use Jay Robb – Unflavored Whey)
-Pinch of salt
-1 tsp. baking soda
-1 tsp. baking powder
-1 tsp. vanilla
-1/2 Tbsp. cinnamon (or more to taste)
-1 tsp. nutmeg
-2 ripened and mashed bananas (mash them while still in the peel using your hand to save time and dishes)
-Sweetner of choice – I used a tiny bit of liquid stevia, could also use honey, sugar, or omit entirely if your bananas are sweet enough
-1 large handful of old fashioned oats
-1 handful of chopped walnuts
-Milk of choice to consistency desired – I use almond milk
Whisk all your ingredients together in a bowl. The consistency of your batter should drip off your whisk similar to the consistency of honey. The thinner your batter, the flatter the pancakes and the longer the batter sits, the thicker it will get so you may need to add more milk.
Preheat skillet over medium/high heat. Once hot, add a sliver of butter. Don’t skimp on the butter, it will make or break the texture of the pancakes so if you like the crispy outside and fluffy inside that is oh so delicious, a bit of butter is your friend. The first pancake you flip will inevitably go everywhere, have no fear, with a little practice you will have your pancake flipping skills mastered!
Yields 12 pancakes
Have leftovers? Reheat leftover pancakes in the skillet the next day for best results. I also enjoy eating them cold the next day as a handy and transportable snack to take to work, a road trip, or as a desperate attempt to survive airport food.
*Don’t have oat flour? You can buy it in the health section at your local grocer or save a buck and make it yourself at home. I prefer to make my own oat flour by filling my Vitamix halfway with oats, blend until gritty, pausing periodically to pick up and shake the blender and blend again. Takes no time at all and relatively easy clean up (just rinse out your Vitamix). Store a batch of oat flour in a sealed container such as a mason jar for added convenience next time.
What is your favorite weekend breakfast? Are you more of a sweet or savory breakfast person?