Banana Egg Pancakes
High protein pancakes are a nutritious and satisfying breakfast option designed to provide a substantial amount of protein.
Ingredients
- 3 large eggs
- 1 medium ripe bananas, yellow with brown spots
- 1 tsp baking powder ( not necessary, but helps them rise )
- 0.5 tsp vanilla extract or sub another extract or citrus zest of choice
- 3 Tbsp coconut flour or wheat ,oats flor
- Oil such as coconut, olive or avocado — for cooking
FOR TOPPING optional
- Berries / Fruit
- Nut butter
- Seeds
- Coconut yogurt
- Maple syrup
Instructions
- Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper if you want to keep pancakes warm (optional).
- In a large mixing bowl, mash bananas, then add baking powder and vanilla extract, mixing thoroughly.
- Add eggs, break yolks with a fork, and whisk until well combined.
- Gradually add coconut flour (1 Tbsp at a time) until you have a thick, scoopable batter; thin with dairy-free milk if needed.
- Heat a large skillet over medium heat, add oil, spoon 3-Tbsp batter, and reduce heat to low, covering with a lid.
- Cook for 3-4 minutes, flip, and cook for an additional 3-4 minutes or until golden brown; transfer to the oven if desired.
- Continue cooking until all batter is used (approximately 6 pancakes).
- Top pancakes with desired toppings like nut butter, fruit, dairy-free yogurt, or maple syrup, and add seeds for extra fiber and healthy fats.
- Best when served fresh; store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month.
- To reheat, use the microwave for optimal results; alternatively, toast or bake in a 350°F (176°C) oven until hot.
Nutrition
Calories: 642kcal | Carbohydrates: 75g | Protein: 19.5g | Fat: 9g