Spiced Banana Protein Pancakes

I spent the weekend chowing down on pancakes, so I fill obligated to share my latest favorite with you. It kicks the buckwheat-zucchini pancake’s butt, although I am a fan of the depth of flavor and texture the cornmeal flour adds in those.

banana pancakes recipe

These spiced banana pancakes are a little more traditional, yet still gluten free and vegan. The best thing about pancakes is that it’s super easy to sub whatever ingredients you have on hand. Not gluten free? Use whole wheat or spelt flour. Don’t have a ripe banana? Use applesauce or pumpkin puree. Don’t like nuts? Try berries instead.

protein pancakes recipe

Every time I whip up a batch of pancakes {which let’s be honest- is frequently} I try to make a ton of extras to save for later in the week. It never really works out. I eat 4 or 5 for breakfast. Then when I walk by the ones I left to cool on the rack on top of the stove, I grab another for a fiber-filled sweet-tooth-satisfying snack. And another.

gluten free pancakes

Sometimes I end up with enough for breakfast the next day, but that’s it. One day I learn to just quadruple the batter and get flipping.

 

Spiced Banana Protein Pancakes

vegan pancakes

by with a Side of Sneakers

Ingredients

  • 1 ripe banana, mashed
  • 1 cup almond milk or water
  • 1 cup buckwheat flour {or other flour}
  • 3 Tbsp flax meal
  • 1/4 cup vanilla protein powder {I used Plant Fusion}
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp ground clove
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup chocolate chunks {I used Enjoy Life- GF & V}

Instructions

Combine dry ingredients.

Mix in thoroughly mashed banana.

Slowly stir in almond milk or water. You may need more or less liquid depending on the size of your banana.

Fold in nuts & chocolate.

Pour batter onto medium hot griddle in 4″ circles. Cook a few minutes on each side. Serve warm.

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gluten free banana pancakes

I love the tiny bump of protein these pancakes have thanks to the addition of protein powder. It’s not a ton, but just a bit to help you get that nice filling-factor that protein provides. I’m typically a die-hard Sunwarrior Protein Powder fan, but I had a gift card compliments of Swanson Health Products {an awesome, affordable site for all things health and vitamins} and decided to try out the much raved about Plant Fusion Vanilla Bean protein powder this time around. It’s vegan, soy-free, and gluten free. The tub arrived within a day or so of ordering and I couldn’t wait to dig in.

plant fusion vegan protein powder

I was highly disappointed. Highly. It was awful. Granted I was drinking it plain with water, but I couldn’t choke it down. I was almost heart broken. It’s a lot more affordable than my beloved Sunwarrior and I was hoping it could become a new favorite. But never fear- it’s perfect for baking and mixing in smoothies. So Sunwarrior wins for straight up protein powder; Plant Fusion steps in for mix-ins.

What’s your favorite protein powder?

Buckwheat Chocolate Chip Zucchini Pancakes

I kind of have a thing for pancakes.

gluten free pancake recipe

It started as a weekend tradition. A carry over from growing up making Saturday morning silver dollar pancakes with my mom- loading them up with every topping in sight.

Then it morphed into an occasional weekday thing. A way to make a weekday feel more like a weekend.

And then it turned in to a way to recover from an especially rough night with baby. A way to tell myself, hey it’s ok you were up 36.374 times last night, you have pancakes!

I won’t tell you how many batches of pancakes I’ve made in the last 6 months.

buckwheat pancakes recipe

After stumbling down the stairs in a half awake state at the ungodly hour of 5 something AM, I trudged over to the corner cabinet in the kitchen that holds the answers to my sleepless nights: pancake making supplies. Flour, baking powder, chocolate chips. {Always chocolate chips.}

chocolate chip zucchini pancakes

Only the flour containers were empty. I’d forgotten to stock up, again. The grocery store closest to my house, and therefore most frequently visited, stopped selling whole wheat flour. They sell Adirondack chairs and California rolls, but no whole wheat flour. An extra trip to another store just doesn’t happen that often.

So instead of my usually go to whole wheat or spelt flours, I dug through the depths of the baking cupboard and came up with an almost empty container of buckwheat flour.

I’m not the biggest fan of buckwheat. It’s a little heavy and bitter, and the taste can over power delicate baked goods like pancakes. But with a little bit of trial and error, I made it work.

gluten free buckwheat pancakes

This is a gluten free recipe. Ironically enough I ended up going gluten-free the day after I made them. Good thing I already had a go-to recipe up my sleeve. I’ve since come up with another banana spice version {which I’ll share another time}, so I’m good to go in the pancake department. Winking smile

The good thing about this gluten-free pancake recipe is that it doesn’t require any strange ingredients. Ok, buckwheat isn’t necessarily a pantry staple for everyone. But no rice flours, bean flours, or gums involved in these yummy pancakes.

Buckwheat Zucchini Pancakes

by with a Side of Sneakers

Ingredients

  • 3/4 c buckwheat flour
  • 1/4 c cornmeal flour {ground cornmeal, or just use cornmeal as is}
  • 2 T cornstarch
  • 1 T flax meal
  • 1 t baking powder
  • ½ c zucchini, shredded
  • 1/2 c almond milk
  • 1/4-1/2 c water
  • 2 T molasses
  • 1/4-1/2c mini chips
  • 1/2 t cinnamon
  • sprinkle of allspice & cloves to taste
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

Combine dry ingredients.

Stir in zucchini, wet ingredients, and spices. Start with 1/4 cup of water and add more as needed. Amount will vary depending on zucchini and preference. A thicker batter will make fluffier pancakes; a thinner batter will make smoother, less dense pancakes.

Optional: add half a mashed banana or applesauce to increase moisture content

Pour batter onto medium-hot griddle. Cook pancakes a few minutes on each side.

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Apparently pancakes weren’t enough carbs; I had to make muffins too.

gluten free baking

Are you a pancake person? Eggs? Waffles? Cereal? I obviously vote pancakes. With chocolate. The only time chocolate is required in my book.

 

Check out tiny sneakers today to see how we’re approaching starting solids with food allergies.