Banana Prebiotic Protein Pancakes

Hi everyone,

For those of you who follow along on my Instagram it would be safe to say you already know about my love affair with healthy pancakes!

I make the batter up in advance (it thickens overnight) and use it over a few days so that there isnt time wasted with blending and preparing all the different ingredients on a daily basis.

I have written up the recipe as if it were for 2 people having 1 large pancake each, but you can simply increase the volumes of the ingredients as per the desired amount you would like to make.

pumpkin protein pancakes travelling dietitian kara landau

I know I incorporate some pretty obscure (as some would phrase them) ingredients in my recipes…and this is always done with purpose thanks to the unique nutritional profile each ingredient can provide the final dish;

However if you do not have all the individual ingredients I have incorporated, do not worry, you can always simply switch in a little more of some of the other dry or liquid ingredients until you get a constancy you are happy with!

With a recipe like this…it can be pancake day, every day 🙂

banana prebiotic pancake

Banana prebiotic protein pancakes

Serves 2

 

Ingredients:

1 mashed banana

2 eggs

30g cinnamon plant based protein powder (if you just have vanilla protein powder, you can always just add in some more cinnamon at the end)

30g vanilla plant based protein powder 

1 tbsp lupin flour

1 tbsp green banana resistant starch 

1 tbsp VitaFiber prebiotic fibre powdered sweetener (optional)

1/4 cup milk of choice or milk kefir (you may need to add in some extra water if you use kefir given the batter may be a bit too thick to blend)

Dash cinnamon

Dash vanilla essence

1/2 tsp baking powder

 

Side notes:

  1. If you prefer thinner pancakes simply add a little more of the milk of your choice to the batter.
  2. You can substitute the banana for a cup of roasted pumpkin for a pumpkin pancake version.
  3. If you do not have access to both the lupin flour and the green banana flour, just select one and use in the equivalent portion as is recommended to be made up in total by both.
  4. If you only have vanilla protein powder, double the amount in place of the cinnamon protein powder, and add 1/2 tsp more cinnamon.

 

Method:

Add all ingredients into a high speed blender and mix until a smooth mixture has been created

Let sit overnight if you would like the mixture to thicken a little, otherwise, cook pancakes as per your desired size on a hot non stick pan

You can enjoy these topped with vanilla coconut and caramel sugar free peanut butter or some sugar free chocolate protein icing spread…or whatever you would enjoy most! 🙂

Until next time,

TD x

About The Author

Kara Landau aka "Travelling Dietitian" is an Australian Accredited Practicing Dietitian based in Sydney, Australia. She is a world explorer, healthy foodie, social butterfly, barre and HIIT class lover. When she isn't trying new cuisines, researching new product innovations in the health food space, or speaking to the media on behalf of her food industry clients, she can be found quietly conjuring up her next idea on how to make this world a healthier and better place.