Description
Delicious gluten-free pancakes made with protein powder and ripe bananas.
Ingredients
Scale
- 1 ripe banana (mashed)
- 1 large egg
- 2 tablespoons almond milk
- ¼ cup King Arthur Gluten-Free Protein Pancake Mix
- 1 scoop vanilla protein powder
Instructions
- Mash the banana in a medium bowl until smooth. Whisk in the large egg and the almond milk until everything is well combined.
- Add the King Arthur Gluten-Free Protein Pancake Mix and the vanilla protein powder, stirring until the batter comes together.
- Heat a nonstick skillet over medium-low heat and lightly coat it with cooking spray. Spoon the batter onto the warm skillet and cook for 2–3 minutes, until small bubbles form on the surface and the edges look set.
- Flip gently and cook for another 1–2 minutes, until the second side is golden and cooked through.
- Serve warm with your favorite toppings.
Notes
- For added flavor, consider mixing in some cinnamon or vanilla extract.
- These pancakes can be stored in the refrigerator for a few days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg