Fluffy Pancakes with Caramelised Banana
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If you love fluffy pancakes with a twist, these caramelised banana protein pancakes are for you. They’re made with simple ingredients like banana, cinnamon, and protein powder, then topped with caramelised banana for a next-level breakfast experience. Bonus: they’re homemade and so easy to whip up in a blender.
Equipment
- Pancake / Crepe Pan, optional
Ingredients
Pancakes
- 250 ml (1 cups) milk, see note 1
- 190 g (1 ½ cups) flour
- 60 g (½ cup) protein powder, optional, see note 2
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) salt
- ½ cup banana, mashed, approx. 1, almost black
- 1 tablespoon butter , for cooking
Caramelized Banana
- 1-2 bananas, mostly yellow, sliced
- 1 tablespoon (1 tablespoon) butter
- 1 tablespoon (1 tablespoon) brown sugar
Instructions
- Mix 250 ml (1 cups) milk, 190 g (1 ½ cups) flour, 60 g (½ cup) protein powder, 1 tsp baking powder, ½ tsp (½ teaspoon) salt, ½ cup banana together.
Caramelised Bananas
- Add butter to a pan on low heat and move constantly to melt (not burn). Add the banana slices and sprinkle with brown sugar. Cook for 2-3 minutes on each side until golden and caramelized. Set aside.
Pancakes
- Reheat butter on the pan. Add a small dollop of pancake mixture (approx. 10-12cm in diameter) to the pan.
- Once it starts to bubble (approx. 3-5 minutes) flip and cook for a further 2 minutes until golden. Remove and reheat for each pancake.
- Serve with caramelised banana, maple syrup, fresh fruit, yoghurt or even some Chia Jam
Notes
Note 1 - Milk
Nutritional information based off cow's milk. If using plant-based, I recommend soy, or a creamy version of oat. I wouldn't recommend almond, or cheaper versions of oat (as they are more water) and will impact the texture.
Note 2 - Protein Powder
Substitute with the same amount of flour if not using.
I recommend using vegan protein powder - either natural, vanilla or cinnamon - as the texture is more similar to flour, and it won't have an "off" taste once heated.
If you use whey, you risk the batter becoming too runny. If you do, decrease the amount of liquid and potentially increase the flour.
Storing
Allow the pancakes to cool completely at room temperature (for no more than 2 hours) before storing and covering. Store for up to 4 days in an airtight container.
Reheating
Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds per pancake until warm.
Toaster: For a crispier texture, pop the pancakes into the toaster on a low setting.
Stovetop: Heat in a non-stick pan over low heat for 1-2 minutes on each side.
Freezing
Allow the pancakes to cool completely before layering them on top of each other with a baking sheet in between. Cover with aluminium foil or add to a freezer safe bag or container. Freeze for approx. 3-6 months.
Nutrition
Serving: 3pancakesCalories: 370kcalCarbohydrates: 58gProtein: 21gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 42mgSodium: 474mgPotassium: 432mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 5mgCalcium: 220mgIron: 3mg
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