Wholesome R.D. Mom

Making Nutrition a Way of Life

Banana Bread Protein Pancakes

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What do you do when you don’t have much time in the morning, are out of homemade muffins and waffles, the kids had yogurt, granola and fruit the day before and you want to make sure your family has a well-balanced and healthy breakfast?……..Enter…. Banana Bread Protein Pancakes!

I absolutely adore simplicity in the kitchen and I try to make sure that I am not a slave to food prep while continuing to feed my family wholesome meals. Below is a simple morning pancake recipe that takes just a few minutes longer than it would for you to make pancakes using a store-bought box of highly processed pancake mix.

My kids love these, I enjoy them and they make wonderful leftovers. The bonus is the added protein from the siggi’s skyr, which I find helps to keep my kids a little more satisfied and satiated and helps to keep me out of a morning carbohydrate fog. If we have leftovers (as I usually make multiple batches at one time….they freeze well too) I sometimes pack the kids pancake sandwiches for lunch filled with cream cheese and berries or peanut butter and bananas. These pancakes are so simple and delicious and can easily be made gluten free!

siggis pancakes

 

Banana Bread Protein Pancakes

Serves about 3-4

Ingredients:

  • 1 1/4 cup old fashioned oats (for a gluten free version use gluten free oats)
  • 1 large ripe banana (or 1 and 1/2 smaller bananas)
  • 1 5.3oz cup siggi’s Vanilla 0% Skyr
  • 4 eggs (preferably pastured or organic and cage-free)
  • 1 tsp pure vanilla
  • 1-2 Tbsp maple syrup (this depends on how ripe your banana is)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 teaspoons cinnamon
  • 1/8 tsp salt (or to taste)
  • Optional: mini chocolate chips (my kids’ favorite)

Directions:

  • Combine all ingredients in a high speed blender or food processor and blend until batter is smooth and uniform in texture
  • Use a little oil (I use a Misto spray bottle filled with avocado oil) or a pat of grass-fed butter to grease your pan over low-medium heat
  • Pour the batter into the pan to make ~4 inch pancakes (and top with some mini chocolate chips if desired)
  • Allow to cook until edges start to harden and the bubbles on top pop, leaving craters in the pancakes (about 2-3 minutes)
  • Flip pancakes and allow to cook until batter is no longer runny (another minute or so)
  • Eat them plain, topped with mixture of honey and peanut butter with banana slices, unsweetened applesauce, your favorite flavor of Siggi’s Skyr yogurt, or pure maple syrup…..whatever floats your boat and makes yours kiddos happy  🙂

You’ll be amazed at how fast these pancakes disappear 🙂

 

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