Banana Protein Pancakes
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 104.0
- Total Fat: 1.7 g
- Cholesterol: 28.0 mg
- Sodium: 128.4 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.3 g
- Protein: 5.8 g
View full nutritional breakdown of Banana Protein Pancakes calories by ingredient
Introduction
Add a little sweet fiber to your pancakes! I expect this would be fantastic with fresh blueberries (or even mini chocolate chips) cooked in. I had some over-ripe bananas and decided to experiment this morning. Add a little sweet fiber to your pancakes! I expect this would be fantastic with fresh blueberries (or even mini chocolate chips) cooked in. I had some over-ripe bananas and decided to experiment this morning.Number of Servings: 7
Ingredients
-
1 cup Kodiak Cakes Power Cakes Protein Packed Buttermilk Pancake Mix (1/2 cup 53g)
2 medium (7" to 7-7/8" long) Banana, fresh
1 large Egg, fresh, whole, raw
0.5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
Directions
Mix egg, mashed banana and milk. Then, beat in kodiak mix.
Locate a 1/4 cup measure and a spatula you can use to get the measuring cup emptied completely.
Warm griddle to 375 degrees or set stove top to medium. The right temperature is when cold water dripped onto the hot surface pebbles and skitters around, converting to steam dramatically.
Scoop or pour 1/4 cup of batter at a time onto your griddle or pan. Allow to cook about 2.5-3 min per side. Unlike with a thinner pancake batter, when the first side is done there will not be many holes on the uncooked side (opening to allow steam to escape); steam is a better indicator.
I advise vigilance ;-) It's easy to over-brown the first side, especially if the cooking surface is a little too hot or the pancake is left on too long. If cooked slowly, they have a texture more similar to plain banana bread.
If you prefer to cook the pancakes more quickly, cook first side at a higher heat and then flatten the pancakes (with flipping spatula) after turning over - to allow heat to reach everything more evenly. This will result in very moist, dense pancakes.
I used a non-stick griddle so I did not need to add any fat; add fat as needed and record in your nutrition diary :-) or feel free to augment this recipe, a lifesaver tool.
Serving Size: makes 7 medium pancakes
Number of Servings: 7
Recipe submitted by SparkPeople user _CRINKLE.
Locate a 1/4 cup measure and a spatula you can use to get the measuring cup emptied completely.
Warm griddle to 375 degrees or set stove top to medium. The right temperature is when cold water dripped onto the hot surface pebbles and skitters around, converting to steam dramatically.
Scoop or pour 1/4 cup of batter at a time onto your griddle or pan. Allow to cook about 2.5-3 min per side. Unlike with a thinner pancake batter, when the first side is done there will not be many holes on the uncooked side (opening to allow steam to escape); steam is a better indicator.
I advise vigilance ;-) It's easy to over-brown the first side, especially if the cooking surface is a little too hot or the pancake is left on too long. If cooked slowly, they have a texture more similar to plain banana bread.
If you prefer to cook the pancakes more quickly, cook first side at a higher heat and then flatten the pancakes (with flipping spatula) after turning over - to allow heat to reach everything more evenly. This will result in very moist, dense pancakes.
I used a non-stick griddle so I did not need to add any fat; add fat as needed and record in your nutrition diary :-) or feel free to augment this recipe, a lifesaver tool.
Serving Size: makes 7 medium pancakes
Number of Servings: 7
Recipe submitted by SparkPeople user _CRINKLE.