Healthy Kids

Protein Packed Oatmeal Banana Pancakes

Banana Protein Pancakes are a staple of our home because they’re easy to make, filling, and really healthy. Plus, they freeze well, so I generally save some for quick breakfasts on the go.

Waffles are one of my favorites to enjoy breakfast, but I often get hungry after an hour, as most waffles don’t offer much in terms of protein. Luckily, these protein pancakes made with oatmeal and banana are packed with protein from two secret ingredients: cottage cheese and egg whites. Don’t worry if you don’t like cottage cheese – you won’t even be able to tell it’s there – but add in some much-needed protein that will keep you energized all morning. Bananas add all the sweetness you need and taste great with nut butter, fresh fruit, maple syrup, or a drizzle of chocolate syrup.

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Since we can all use more time in the morning, I love the idea of ​​having good homemade options on hand. With that in mind, I always make a double or triple batch of easy-to-protein banana muffins and freeze toppings. I have found the best way to freeze pies is to let them cool completely first. Then, once it cools, put it in a single layer on a baking sheet or a piece of parchment paper. Put them in the refrigerator for 1-2 hours. Almost once frozen, you can store it in a frozen bag or container. Then put them on the roaster to reheat it. The microwave works as well, but I prefer the consistency you get from the toaster.

How do you Make Banana Protein Pancakes

The best way to make protein cakes is with a blender. This way, the pancake mix comes out smooth every time. Here’s how to do it

  1. Add the oatmeal to a blender and blend until it has a consistency similar to flour. (You can skip this step with a high powered blender.)
  2. Add banana, cottage cheese, egg white, almond milk, cinnamon, and baking powder. Blend until a mixture forms. If you like fluffy pancakes, you can add more almond milk.
  3. Heat a nonstick pan over medium-high heat.
  4. Add the cakes, using about a quarter cup of the batter for each cake. Once bubbles form and begin to pop, flip the pancakes and cook for about 2 minutes on the other side.
  5. Serve hot with plain maple syrup, honey, yogurt, nut butter, fruit, or any other topping you like.

 

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