How to make protein banana pancakes
Yum! These protein pancakes are high in protein, low in carbs, and have no added sugar.
- 2 cups chickpea flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (or to taste)
- Optional: 1 tablespoon cinnamon or other spices, like nutmeg or ginger powder
1.5 cups of chickpea flour
Chickpea flour is a great source of protein, is gluten-free, and high in fiber. It’s also high in magnesium, iron and zinc. These nutrients help boost your metabolism so you can burn more calories throughout the day!
1/2 teaspoon of baking powder
Baking powder is a leavening agent that helps your pancakes rise. It’s made up of baking soda, cornstarch, and an acid (usually tartaric acid). Baking soda reacts with the acids in the batter and produces carbon dioxide bubbles, causing it to rise.
You need this ingredient because without it your pancakes won’t be fluffy enough! You can use regular or gluten-free baking powder. It doesn’t matter which one you choose as long as it’s not expired and has no lumps in it when you open up the package (these are signs that it isn’t fresh anymore).
You should use anywhere from 1/2 teaspoon to 1 teaspoon per serving of batter depending on how big your serving size is; we used about 3/4 teaspoon per person for our recipe here on Instructables!
1/4 teaspoon of baking soda
You’ll want to add 1/4 teaspoon of baking soda, which is an alkaline. The alkalinity helps the pancakes rise and gives them their fluffy texture.
You can also use it as a leavening agent, which means it helps the batter to spread out in the pan so that your pancakes don’t end up flat and sad looking like this:
3/4 cup of soy milk or almond milk (or other non-dairy milk)
If you’re looking for a protein-packed breakfast, this recipe is for you. The banana pancakes are made with soy milk or another non-dairy milk and they’re packed with protein thanks to the Greek yogurt and egg whites!
If your goal is to add more fiber and nutrients into your diet, try using coconut or cashew milk instead of soy milk. Just make sure that whatever type of milk that you use has no added sugar or other ingredients that might affect how well it works in the pancake batter.
The amount of liquid needed depends on how thickly cut your bananas were and how much moisture they released during cooking (more watery fruit will need less liquid). It’s best if you start off by adding 3/4 cup first then add more as needed until everything comes together smoothly without being too runny or too thick
These protein pancakes are high in protein, low in carbs and have no added sugar!
These protein pancakes are a great way to start the day. They’re high in protein, low in carbs and have no added sugar!
Protein pancakes can be made in advance and stored in the fridge for up to 4 days. You can also freeze them for up to 2 months if you want to make a big batch of them at once. Just thaw out before cooking them again (or reheat on the stove top).
Now that you know how to make protein banana pancakes, it’s time to get cooking! These pancakes are a great way to start your day off right and they’re super easy to make. If you want something sweet with your pancakes try topping them with berries or coconut yogurt instead of syrup.
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