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Quite simply the BEST & YUMMIEST addition to Saturday morning!
TIPS FOR MAKING THE PERFECT BANANA PROTEIN PANCAKES
After blending, allow the batter to sit for at least 5 minutes to help firm up and make it easier to drop into the pan.
Keep the pancakes small. I suggest adding 1-2 tablespoons of batter for each pancake. They will cook faster and be easier to flip.
You can make them bigger but will need to adjust cooking time. Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle.
Cook until the bottom is golden brown. You can gently lift a corner and take a peek. Use a thin spatula to flip.
Made in a blender with just a few ingredients, these banana protein pancakes make for a healthy snack or meal for babies, kids, and adults!
What You'll Need:
1 cup (100g) rolled oats
2 medium eggs
1 cup (240g) mashed banana (2-2.5 medium)
1/2 cup (120g) whole fat ricotta
▢ teaspoon cinnamon
1 tablespoon hemp seeds
What you'll do:
Add oats into a food processor/blender first and then add the rest of the ingredients minus hemp seeds. Blend until smooth. Stir in hemp seeds. Let the batter sit for 5 minutes in the blender while you heat your pan.
Add oil/butter to a griddle or large nonstick pan and place over medium heat. Drop 1-2 spoonfuls of pancake batter into the pan.
Cook for about 1-2 minutes or until golden brown and tiny bubbles appear around the edges. Y
You can gently lift a corner and peek. Using a thin spatula flip and cook 1-2 minutes more (see note).
Notes
Keep the pancakes small. I suggest adding 1-2 tablespoons of batter for each pancake. They will cook faster and be easier to flip. You can make them bigger but will need to adjust cooking time. Do NOT raise the heat to make them cook faster. Otherwise you’ll end up with pancakes that are burnt on the outside but still uncooked in the middle.