Hey guys! I've noticed that you're big fans of my strawberry chia protein pancakes and I'm so glad that you like them! I decided that because you love them so much (it's one of my most successful recipes so far) I would make another protein pancake recipe for you guys to try.
These are vegan banana bread protein pancakes, and even though "chia" is not in the name, they are still loaded with it! I found that these pancakes were even more filling than the strawberry chia ones. Adding a plant-based protein powder to your pancakes really does make a world of a difference.
I used a combination of regular all-purpose white flour and pea protein powder, but I have tried making them with a gluten-free all purpose flour blend and they turn out great that way as well, so don't be afraid to make these babies GF.
I added walnuts and cinnamon to make these pancakes reminiscent of my favourite banana bread recipes. This recipe is the perfect way to transition into fall flavours and a great breakfast to whip up for your kids before school or for yourself before work. I can guarantee you will have a full belly hours after you eat these and you won't be craving that early-mid morning snack.
They turned out slightly more dense than my strawberry chia protein pancakes because of the mashed banana, but still light enough to puff up quite a bit. I ate them with a drizzle of all-natural peanut butter, topped with sliced banana and some walnut halves. Delicious!
*makes 6 pancakes
3/4 cup all-purpose flour
1/2 cup vanilla pea protein powder
1 tbsp baking powder
3 tbsp chia seeds
2 tsp cinnamon
1 banana, mashed
1 cup cashew milk
1/2 tsp lemon juice
1 tsp vanilla extract
2 tbsp coconut oil, melted + more for frying
2 tbsp coconut sugar
¼ cup chopped walnuts
Whisk together flour, protein powder, baking powder, cinnamon and chia seeds until combined.
In a separate bowl, whisk together cashew milk, lemon juice, vanilla, coconut oil, mashed banana and coconut sugar.
Pour the wet ingredients into the dry ingredients and stir using a spatula or wooden spoon until just combined. Fold in walnuts and let the batter rest for 10 minutes.
Heat a non-stick skillet to medium-low heat and add a small amount of coconut oil. Scoop 1/3 cup of batter into the pan per pancake. Cook for 4-5 minutes and flip, cooking for 1-2 minutes on the other side.
Serve with fresh fruit and a drizzle of maple syrup. Enjoy!