Banana Bread Protein Pancakes

banana bread protein pancakes @leiladishes

I often find my counter topped with overripe bananas begging to be made into banana bread. But I don’t really need all that sugar in my system as often as I crave it. I didn’t feel like making my breakfast cookies this fall, and instead was in the mood for protein pancakes. So I toyed with my recipe a bit until I came up with one that was as enjoyable as biting into a warm slice of banana bread.

This recipe is easily halved or doubled. The pancakes will last up to one week in the fridge, or can be flash frozen and stored in the freezer for easy grab and go breakfasts later on in the month. To re-heat, just pop these bad boys in your toaster, (on the frozen setting if necessary), and you’re minutes away from a delicious breakfast reminiscent of a lazy Saturday morning any day of the week!

banana bread protein pancakes 2 @leiladishes

 

 

Banana Bread Protein Pancakes

Prep Time: 5 min

Cook Time: 5 min

 

Ingredients (12 pancakes)

  • 2 cups oatmeal, ground
  • 1 cup cottage cheese
  • 1 cup plain Greek yogurt
  • 8 eggs
  • 4 overripe bananas
  • 2 TBS chia seeds
  • 2 tsp vanilla
  • 2 TBS brown sugar
  • 1 tsp cinnamon

Instructions

In a food processor or blender, grind oatmeal until it is the consistency of flour. Add all other ingredients and blend until smooth. Add add-ins of choice, but don’t blend.

In a skillet on medium-high heat (or 330 degrees), measure out pancakes with a 1/3 cup measuring cup. Once bubbles start to form on the top flip pancakes and cook an additional 1-2 minutes.

Serve plain or topped with syrup, nut butter, vanilla yogurt, or extra chia seeds.

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Pumpkin Protein Pancakes

 

pumpkin protein pancakes @leiladishes

Well hello first official day of fall! I haven’t blogged in AGES, but had to dust off my keyboard to share these delicious pumpkin protein pancakes with all of you. It was difficult, but I managed to wait until the first full day of fall to burst open my first can of pumpkin for the season. And I’m glad I waited. It’s currently raining outside, and the smell of pumpkin just adds to the festive fall weather.

These pancakes are different from the majority of the protein pancakes I’ve found on pinterest because they don’t include protein powder. Instead, these pumpkin pancakes get their protein from cottage cheese, Greek yogurt, eggs and oats! I have a regular protein pancake, and a banana bread protein pancake recipe to share too, so check back soon!

 

Pumpkin Protein Pancakes

by Leila Dishes

Prep Time: 5 min

Cook Time: 5 min

Keywords: blender freezer meal stove-top breakfast egg oatmeal pumpkin fall

 

Ingredients (12 pancakes)

  • 2 cups oatmeal, ground
  • 1 cup cottage cheese
  • 1/2 cup canned pumpkin
  • 1/2 cup plain Greek yogurt (sub Chobani pumpkin yogurt for added pumpkin flavor)
  • 8 eggs
  • 1/4 cup maple syrup (or liquid sweetener of choice)
  • 2 TBS chia seeds
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Add-ins of choice (I recommend pecans, craisins, and/or raisins)

Instructions

In a food processor or blender, grind oatmeal until it is the consistency of flour. Add all other ingredients and blend until smooth. Add add-ins of choice, but don’t blend.

In a skillet on medium-high heat (or 330 degrees), measure out pancakes with a 1/3 cup measuring cup. Once bubbles start to form on the top flip pancakes and cook an additional 1-2 minutes.

Serve plain or topped with syrup, vanilla yogurt, or extra chia seeds.

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