Whole Wheat Protein Banana Pancakes Recipes

Steps:

• Add all dry ingredients to a large bowl and mix well.
• Mash both bananas with a fork until chunky. Melt butter in small skillet until foaming stops. Add mashed banana and cook for 2 to 3 minutes until soft.
• In a small bowl, mix eggs, honey, and almond milk until well combined.
• Fold in banana/butter mixture to the dry ingredients.
• Slowly add liquid ingredients to the dry and mix until just combined but not too much. Let batter rest for 10 minutes. Heat your griddle to 370 degrees or a little less.
• Spoon about 1/3 cup of batter onto hot griddle and cook until done on one side. Turn and cook until done on the second side. Don't overcook.

Steps:

• Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

Steps:

• Preheat griddle to 375 degrees F (190 degrees C).
• Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
• Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
• Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

Steps:

• Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
• Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
• Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.