Banana Protein Pancakes
Made in a blender with just a few ingredients, these banana protein pancakes make for a healthy snack or meal for babies, kids, and adults!
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Servings: 18 pancakes
Ingredients
- 1 cup (100g) rolled oats
- 2 medium eggs
- 1 cup (240g) mashed banana (2-2.5 medium)
- 1/2 cup (120g) whole fat ricotta
- 1 teaspoon cinnamon
- 1 tablespoon hemp seeds
Instructions
- Add oats into a food processor/blender first and the rest of the ingredients minus hemp seeds. Blend until smooth. Stir in hemp seeds. Let the batter sit for 5 minutes in the blender while you heat your pan.
- Add oil/butter to a griddle or large nonstick pan and place over medium heat. Drop 1-2 spoonfuls of pancake batter into the pan. Cook for about 1-2 minutes or until golden brown and tiny bubbles appear around the edges. You can gently lift a corner and peek. Using a thin spatula flip and cook 1-2 minutes more (see note).
Notes
Keep the pancakes small. I suggest adding 1-2 tablespoons of batter for each pancake. They will cook faster and be easier to flip. You can make them bigger but will need to adjust cooking time. Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle.
Storage suggestions:
Transfer to an airtight container and keep in the fridge for 3-5 days. These banana protein pancakes will become dense so I suggest reheating in the microwave (30 seconds at a time) or in the skillet until warmed through.
Freeze for up to 3 months.
Nutrition
Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Trans Fat: 1g | Sodium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Calcium: 22mg | Iron: 1mg
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