Do you struggle to find a quick, healthy breakfast option? This might come as a surprise, but there are other options aside from oatmeal, smoothies, and eggs.
While pancakes might not come to mind as a quick weekday morning meal, they’re easier than you’d expect! However, if cooking in the morning isn’t for you, you could definitely make these ahead of time and store in the refrigerator to freezer to heat up when you’d like to eat.
These pancakes are a perfect balance of carbs, protein, and fat, making for a satisfying way to start the day. Enjoy with your favorite toppings, using fruit for sweetness rather than sugar, syrup, or honey.
Banana Protein Pancakes
Active Time: 10 minutes
1 medium banana, ripe (plus optional extra slices for topping)
2 tbsp protein powder**
½ tsp vanilla
1 tsp baking powder
½ tsp cinnamon
Coconut oil, for cooking
Honey or maple syrup
In a medium bowl, mash the banana. Add in eggs and mix well to combine. Stir in vanilla. Add protein powder, baking powder, cinnamon, and salt.
Heat a medium nonstick skillet with 1 tsp coconut oil over medium-low heat. When hot, pour in ¼ cup batter. If desired, add a few thin banana slices to the uncooked surface. Let cook for 2-3 minutes, until the surface is bubbly and the bottom is golden brown. Gently flip and cook for 1-2 more minutes. Cook remaining pancakes, adding more oil if needed.
Serve warm with desired toppings.
Nutrition Information (per recipe, without toppings): 353 calories, 15g fat, 30g carbohydrate, 4g fiber, 26g protein.
**Note on protein powder- we used a unflavored plant-based protein powder, but you can try with whatever you have. It is best with a protein powder that mixes well and has a mild flavor.