Banana Walnut Protein Pancakes with Yogurt Drizzle
15min
15min
3
380
Chef's Note
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. You can also make a batch ahead of time and refrigerate for up to 3 days - just reheat in a toaster for a quick weekday breakfast. If you prefer a thinner yogurt drizzle, add a splash of almond milk to the yogurt mixture.
Tags
Ingredients
2 medium ripe bananas
3 large eggs
1/3 cup vanilla protein powder
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsweetened almond milk
1/3 cup walnuts
2 tablespoons coconut oil
1 cup Greek yogurt
1 tablespoon honey
1/2 teaspoon vanilla extract
Instructions
- 1
In a medium bowl, mash 2 medium ripe bananas until smooth with minimal lumps.
- 2
Whisk in 3 large eggs until well combined.
- 3
Add 1/3 cup vanilla protein powder, 1/2 cup oat flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt to the banana mixture. Stir until just combined.
- 4
Gradually add 1/4 cup unsweetened almond milk to achieve a thick but pourable batter consistency.
- 5
Roughly chop 1/3 cup walnuts, reserving 2 tablespoons for garnish, and fold the remainder into the batter.
- 6
Heat a non-stick skillet over medium heat and add 1/2 tablespoon coconut oil.
- 7
Pour 1/4 cup portions of batter into the skillet and cook for 2-3 minutes until bubbles form on the surface.
- 8
Flip pancakes and cook for another 1-2 minutes until golden brown. Repeat with remaining batter, adding more coconut oil as needed.
- 9
For the yogurt drizzle, whisk together 1 cup Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon vanilla extract until smooth.
- 10
Serve pancakes stacked (3-4 per serving), drizzle with the yogurt mixture, and sprinkle with the reserved chopped walnuts.
Nutrition Information (per serving)
380
24g
32g
18g
Reviews (0)
No reviews yet
Be the first to review this recipe!