• Julianna Sweeney

Fluffy Homemade Banana Chocolate Chip Protein Pancakes

I don't eat breakfast all that much anymore since I started fasting. I will forever be a sucker for a good pancake though!


I used to make them almost every weekend. This past Memorial Day weekend, I thought it would be a nice surprise to make them for my brother and sister. Let me just say, they were some of the best I've made - oh so fluffy and jam packed with nutrients. (Disclaimer: I won't consider them "healthy" per-say as they're still carb heavy and have chocolate chips, but they are definitely a healthier alternative to boxed pancake mix!)


We topped our pancakes off with some fresh bananas, strawberries and homemade chocolate granola (I made this recipe and added cacao powder to make it chocolatey).

INGREDIENTS:

  • 2 cups of flour (I used all-purpose but you can use almond, oat or any other flour you'd prefer)

  • 4 tsp baking powder (make sure it's not stale)

  • 2 tsp baking soda (make sure it's not stale)

  • 1 pinch of salt

  • 4 tbsp of coconut sugar (you can also use regular sugar)

  • 1.5 cups of milk (I used almond but you can use whatever you prefer)

  • 2 large free range eggs

  • 2 tsp pure vanilla extract

  • 1 scoop of BPN Collagen Protein (or whatever other protein you prefer)

  • 2 tsp of ground flaxseed (optional)

  • 1 squirt of MCT oil (optional)

  • 1/2 cup of oats (optional)

  • All natural chocolate chips (as many as you prefer)

  • 1.5 bananas

  • Avocado oil (to pan fry in)


RECIPE:

  1. Combine dry ingredients into a bowl and mix well.

  2. In a separate bowl, mix together milk, eggs, vanilla extract, and MCT oil. Mix well.

  3. Pour the wet ingredient mixture into the dry ingredients and stir until mostly incorporated. The batter should be thick and a little bit lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little more milk.

  4. Mash your bananas on a plate and then add to the batter. Mix well.

  5. Set the batter aside for 5-10 minutes.

  6. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use about a ¼ cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes. Place chocolate chips on the pancakes as soon as they are in the pan.

  7. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly.

  8. Serve while still hot, add your favorite toppings and Enjoy!


I hope this little recipe helps to bring a smile or two to your morning or weekend routine. I hope you enjoy and let me know what you think!


Sending love always,

J.S.

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