Banana Raspberry Protein Pancakes
A must try, kid-approved recipe that is sure to satisfy!
There’s nothing more comforting than a plate of warm pancakes on a slow weekend morning. This recipe will have you including them all throughout the week!
Packed with protein, fibre and flavour, they’ll help to fuel you up and provide you with long lasting energy to go about your day.
They also freeze really well, and can easily be thawed in the microwave or toaster for a quick snack or meal!
Recipe adapted from LovingItVegan.com
Makes about 10 pancakes, or more if made smaller.
What You Need
Banana Raspberry Protein Pancakes Ingredients:
- 1 ¼ cups All Purpose Flour
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- ¼ tsp Salt
- ¾ cup Milk or Soy Milk
- 1 Flax Egg (see instructions below)
- ¾ cup Cottage Cheese
- 2 Overripe Bananas
- 1 Tbsp Canola oil
- ½ cup Fresh or Frozen Raspberries
How to Make the Recipe
Banana Raspberry Protein Pancake Directions:
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt. Mix together.
- Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute or so to thicken.
- Mash cottage cheese together with bananas. Pour into a bowl.
- Add the milk, flax egg and oil to cottage cheese mixture.
- Pour wet mixture into dry ingredients and mix together.
- Heat up a pan and grease lightly with oil, margarine or butter.
- The pan should be very hot, but not smoking, before you pour in your first batch of batter.
- Add batter to pan (2 heaping Tbsp for smaller, ¼ cup for larger pancakes)
- You will see small bubbles appear on the surface of the pancakes and the edges will dry, that is when it’s time to flip over onto the other side.
- Cook until nicely browned on both sides.
Once your pancakes have cooled, freeze leftovers in a freezer bag or freezer-safe container for quick and easy grab-and-go breakfasts or snacks. To thaw, either pop them into the toaster on low, or microwave using the defrost setting. If you’re a little extra hungry, try pairing them with Greek yogurt and fruit, veggie scrambled eggs, or an energizing smoothie.
Did you make up a batch? Let us know in the comments section below!
Curious to learn more about protein, food sources, and how it benefits our bodies? Click here: https://www.unlockfood.ca/en/Articles/Protein/Introduction-To-Protein-And-High-Protein-Foods.aspx
Nutrients per serving
Nutrition analysis done with milk, and frozen raspberries.
147.9 Calories
25 g Carbohydrate
5.6 g Protein
3.1 g Fat
1g Fiber
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Christine Devaney Towsley B.A.Sc., RD
Registered Dietitian & Online Nutritionist
Specialty: weight concerns, intuitive eating, heart
health, family nutrition, IBS (irritable bowel disease)
A nurturer at heart, Christine will always greet you with a smile and
attentive ear. Kind hearted, empathetic and sensitive to others,
Christine takes the time to connect, build trust and truly understand
each client and tailors her sessions to each person's specific needs.
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Tried making your banana raspberry protein pancakes this morning and the recipe doesn’t work. Pancakes end up mushy and uncooked in the middle. Followed directions exactly and tried cooking them in two different batches and for longer periods of time but same uncooked results. I make lots of recipes from your website and don’t have this problem with them.
Hello Linda,
I am sorry you’ve had poor results after making multiple batches. I’m wondering if the consistency of the batter is the issue? I make these twice a month and my batter is quite thick. Another thought is if your heat is too high, this could cause the outside to be well done yet the inside is still wet and doughy.
Good luck!
– Christine