High-Protein Banana Pancakes
10
- Prep Time10 min
- Total Time25 min
- Makes4-6 servings
Recipe by Diala Canelo; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
Light and fluffy with a delicate crumb, these pancakes feature 21 g of protein per serving. Top with your favourite berries and a dollop of Greek yogurt.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp granulated sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 large eggs
2 cups buttermilk
1/2 cup unsalted butter, melted
2 tbsp plain Greek yogurt
1 tbsp vanilla
Vegetable oil, for frying
2 bananas, cut into 1/4-in. thick slices
Warm maple syrup, for serving
Plain Greek yogurt and berries, for serving (optional)
Instructions
Position rack in centre of oven, then preheat to 250F.
Whisk flours with sugar, baking powder and salt in a large bowl. Whisk eggs with buttermilk, melted butter, yogurt and vanilla in a medium bowl. Gradually whisk buttermilk mixture into flour mixture until just blended. (Do not overmix, some small lumps may remain.)
Heat two large non-stick frying pans over medium. Brush pans lightly with oil. Working in batches, pour batter using scant ¼ cup into pans. Top each pancake with 4 banana slices. Cook until bottoms are browned and bubbles form on the surface, about 2 min. Flip pancakes over and cook until bottoms are browned and the banana slices are caramelized, about 2 min.
Transfer pancakes to a baking sheet and place in oven to keep warm while you cook remaining batter. Serve with warm maple syrup and top with Greek yogurt and berries. Alternatively, enjoy with a dollop of peanut butter. Pancakes can be frozen individually for up to 1 month.
