Fluffy Banana Protein Pancakes
Pancakes have always have had a special place in my heart so I can honestly admit that whenever I have a moment to spare in the morning I will be testing and adjusting one of my pancake recipes. I have quite a few different ones to spare but somehow they never last long enough to be photographed. We do like them hot and drizzled with syrup so the challenge to share them all continues! Those fluffy banana protein pancakes are probably one of my oldest recipes, originally inspired by a very easy recipe I found in a fitness cook book (banana, oats and eggs ) that was great but wasn't 100% to our taste so over time I have stretched out the list of the ingredients a bit and they are super moist and fluffy and even more delicious now.
I hope you will give them a try and enjoy just as much as we do here at the Sweet Coconut Diaries house!
Yield : 8 medium pancakes
Prep time: 10min
Cook Time: 15 min
Sweet Coconut Diaries
♡ 2 medium ripe bananas (around 250g)
♡ 2 eggs
♡ juice from 1 lime
♡ 70ml oat milk
♡ 1 heaped tsp baking powder
♡ 30g your favourite protein powder *
♡ 30g coconut flour
♡ 80g semi fine rolled oats
♡ 2-3 tbsp coconut oil for frying **
**you can also melt and cool the oil and blend it with the liquid ingredients if you have a non stick pan
1. Prepare two large bowls. Separate the egg yolks from the whites and keep them in separate bowls.
2. Mash the bananas with a fork (continue with the fork for the rest of the ingredients in this bowl) and add to the egg yolks.
3. Mix it roughly. Add the rest of wet ingredients and baking powder and make sure it’s well combined before adding protein powder, coconut flour and oats. Set aside.
4. Beat the egg whites with a pinch of salt using handheld mixer till they firm up to a stiff foam. Adding in small amounts at the time gently fold in the whites into the batter using a spatula.
Your goal is a fluffy and airy batter.
5. Fry your pancakes on low medium heat, adding a drop of coconut oil to the pan before each pancake (if you have melted the oil into the batter only add a drop to the pan before frying the first one and skip after that).
6. Use two generous tablespoons of batter per pancake. For chubbier pancakes use a small (10cm) diameter pan.
7. Stack them high, top with your favourite nut butter, yogurt, maple syrup, fruit or even nice cream and ENJOY!