These Banana Protein Pancakes are a healthy breakfast that the whole family will love! They're super fluffy, have an extra boost of protein, and freezer friendly! Great for anyone who is gluten-free or dairy-free.
2ScoopsVanilla Collagen PowderAny vanilla protein powder will work with this recipe.
1+½TeaspoonsBaking Powder
½TeaspoonBaking Soda
¼TeaspoonSalt
Instructions
Making the Pancake Batter
Start by adding the coconut milk and apple cider vinegar into a mixing bowl. Stir together and let sit for 5 minutes. (This creates a dairy free buttermilk!)
Next add the mashed banana, eggs, and vanilla extract into the coconut milk mixture. Whisk together until fully combined.
Then add the cassava flour, vanilla collagen, baking powder, baking soda, and salt into a separate bowl. Use a whisk or a spoon to mix together until fully combined.
Pour the dry mixture into the wet mixture and use a hand mixer or whisk to blend until a batter forms.
Making the Pancakes
Turn the burner to medium/high heat, and drop a dollop of coconut oil into the center of the pan. (You can also use a non-stick cooking spray.)
Wait until the pan has warmed up - then fill a ¼ cup with batter, and pour 2-3 pancakes onto the pan. Make sure the pancakes have a little space so you can flip them!
Once the pancakes start to get small bubbles on the top, it's time to flip! Gently flip each one and let cook for another 1-2 minutes. If you see them burning on the bottom, turn the temp down a little. Repeat until the batter is gone.
Serve with your favorite toppings, and enjoy!
Notes
Expert Tips
Keep the stovetop on a medium/high heat - if it's too hot the bottom of the pancakes will burn! I tried turning up the heat to be more efficient, but the turned out flat and burnt. (Learn from my mistakes!)
Don't pack the flour. Cassava flour is very dense, so I spoon the flour into the measuring cup. Use a knife to scrape off the excess!
Make sure you let the apple cider vinegar sit with the coconut milk for 5 minutes to create a dairy free "buttermilk."
Use asmall measuring cup to create equal size pancakes! I usually use ⅓ cup.
How to store leftovers
Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer!You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl or transfer it into a smaller container with a lid. If the batter is too thick when you go to use it again, just add a little extra coconut milk to thin it out!