Peanut Butter Banana Protein Pancakes Recipes
PEANUT BUTTER BANANA PANCAKES
I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!
Provided by ELFMAN42
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a griddle to medium heat.
- Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.5 g, Cholesterol 15.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 389.6 mg, Sugar 4.2 g
BANANA AND PEANUT BUTTER PANCAKES
Lightly sweet pancakes with a hint of peanut butter and little chunks of banana. Flavorful enough that you don't even need the syrup. Makes little pancakes that are easy for little fingers to pick up and dunk in syrup, or cut into pieces for littler ones. Add more or less milk to make thicker or thinner pancakes. Makes enough for Mom and a few small kids.
Provided by Toby's Mom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
- Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.6 g, Cholesterol 7.3 mg, Fat 10.3 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 2.9 g, Sodium 410.5 mg, Sugar 10.1 g
PEANUT BUTTER BANANA PROTEIN PANCAKES
If you're looking for extremely easy pancakes that are soft, fluffy, light, and pack extra protein, look no further than this recipe. You don't have to go out for buttermilk but can still enjoy the lovely taste of buttermilk pancakes with this mix--just add water. Peanut butter and maple syrup meld to create a decadent, rich topping that the warm pancakes soak up beautifully. I garnished the pancakes with bananas and chocolate chips.
Provided by Krusteaz
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- To a medium bowl, add the pancake mix, water, and banana, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
- Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
- Add slightly less than 1/4 cup batter per pancake onto griddle.
- Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.
- To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 38 g, Fat 6.8 g, Fiber 2.7 g, Protein 8 g, SaturatedFat 1.5 g, Sodium 252.9 mg, Sugar 23 g
BANANA PROTEIN PANCAKES
These protein-rich pancakes require only a few ingredients and come together in no time. Using a super-ripe banana provides the most flavor and a natural sweetness. This style of pancake is typically made with two whole eggs per banana, but it can come across tasting strongly of egg. We found that using one whole egg and one egg white imparts the least amount of egg flavor but still gives all the structure needed to flip the pancakes. Feel free to swap the unflavored whey protein for your favorite protein powder.
Provided by Food Network Kitchen
Time 15m
Yield about eight 3-inch pancakes
Number Of Ingredients 8
Steps:
- Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.
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From livestrong.com
Servings 3Total Time 22 minsCarbohydrates 24g 12%Calories 200 per serving
- In large bowl mash banana and mix in blended oats, cottage cheese, egg whites and peanut powder.
- Pour about 2-3oz portion of batter for each pancake. Cook 2-3 minutes on each side or until golden brown. Repeat with remaining batter.
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4.7/5 (62)Calories 316 per servingCategory BREAKFAST, DIET, Pancakes
- Combine oats, baking powder, egg whites, peanut butter, 1/4 banana, and cinnamon in a blender and mix until you have a batter.
- Coat a non-stick pan with cooking spray and heat over a medium heat. Pour pancake patter into the pan (the batter may be a little runny around the edges, so using a rubber spatula, gently pull the runny edges towards the center of the pancake).
- Once the pancakes firm and set up (this will take two minutes) flip and cook for another minute or until cooked through. Enjoy!
PEANUT BUTTER PROTEIN PANCAKES - IFOODREAL.COM
From ifoodreal.com
4.8/5 (6)Total Time 25 minsCategory BreakfastCalories 147 per serving
- Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won’t be as jiggly, flip and cook for another 3-5 minutes. Make another batch. Double or triple the recipe to freeze. Serve hot with desired toppings.
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5/5 (1)Calories 478 per servingCategory Bread, Rolls, Muffins & Breakfast
- To a medium bowl, add the pancake mix, water, and whisk to combine; don’t overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
- Heat a griddle to 375F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
PEANUT BUTTER BANANA PROTEIN PANCAKES - PEANUT BUTTER AND ...
From peanutbutterandfitness.com
Servings 1Total Time 25 minsEstimated Reading Time 2 minsCalories 401 per serving
- In a small bowl, whisk together maple syrup, 1 tbsp PB2, 1 tbsp almond milk and yogurt. Set aside.
- In a medium bowl, combine oats, protein powder, 2 tbsp PB2, baking powder and cinnamon. Mix in mashed bananas, egg white and 1 tbsp almond milk.
- Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.
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- Add the oats to a food processor or blender and pulse until they turn into a powder. Mix the cinnamon and protein powder together in the food processor.
- In another bowl, mix together the remaining pancake ingredients. Gently mix the dry ingredients into the wet and allow the batter to rest for 10 minutes.
- Heat a large nonstick skillet over medium heat and grease with nonstick cooking spray, oil or butter. Pour the 1/4 cup circles of batter into the pan. Add a few pieces of banana and chocolate chips. Once you see bubbles form around the edges, flip and continue to cook until golden brown on both sides. Keep pancakes warm on a plate tented with foil.
BANANA, PEANUT BUTTER & CHOCOLATE CHIP PROTEIN PANCAKES
From bakerita.com
Reviews 36Estimated Reading Time 3 mins
- Using a blender or Magic Bullet, first add all of the wet ingredients then dry ingredients (except chocolate chips). This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10-15 seconds. Because chocolate chips have a sneaky way of ending up at the bottom of the blender or bowl, sprinkle some on each pancake after you pour the batter on the griddle or pan.
- Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your finger tips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.
- Pour a scant 1/4 cup of batter onto the griddle or pan. Cook on the first side for 1-2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.
PEANUT BUTTER BANANA PROTEIN PANCAKES (VEGAN, OIL-FREE, GF ...
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- In a bowl, whisk together the mashed banana, peanut butter, and milk. If your protein powder is not sweet, feel free to add in a splash of sweetener.
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5/5 (7)Calories 301 per servingServings 5
- Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.
- Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.
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- In a bowl, mash the banana with a fork until you have a paste. Add the maple syrup, peanut butter and milk and whisk to combine.
- In a separate bowl mix the baking powder, salt, cinnamon and flour, then add that to the wet ingredients and gently fold together until “just mixed.”
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