For inquiring minds, bananas get sweeter as they ripen because their starch is broken down into sugar. Thus, the greener the banana, the higher the starch content. Benefits to unripe bananas? The higher starch content, the more your body has to work to break down the starch, resulting in a slower rise in blood sugar after eating it. This is beneficial for diabetics, in particular, attempting to limit their intake high glycemic foods.
As far as nutrient content, both green and yellow bananas are rich sources of potassium, vitamin B6, fiber and vitamins A & C.
Ok, back to these pancakes! They are gluten free, high in protein, fiber and heart-healthy fats. If you’re skeptical of how similar they’ll taste to banana bread considering how healthy they are, you’ll just have to make them yourself instead of taking my word 😉
Moist from the mashed banana, yet slightly dense, similar in consistency to banana bread. The only way these pancakes could be better is if I added chocolate chips to the batter… which I am going to do right now. Enjoy!
Banana Bread Protein Pancakes
Makes 3 medium-sized pancakes
- 1/2 extra ripe large banana, mashed
- 1 scoop vanilla protein powder (~21-23 gm); I use and highly recommend Sunwarrior Classic Vanilla Protein
- 3 tbsp almond flour
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tsp pure maple syrup
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp vanilla extract
- Optional toppings: sliced banana, crushed walnuts, maple syrup, honey or agave nectar
- In a small bowl, mash 1/2 banana with a fork until pureed consistency
- Mix in remaining ingredients and whisk with a hand mixer
- Spray skillet with non-stick cooking spray and heat stove-top over medium heat. Spoon mixture onto heated skillet into ~3 medium sized pancakes
- Heat 4-5 minutes, or until bubbly, flip and heat opposite side for an additional 2-3 minutes
- Add toppings of choice and devour!
Nutrition facts (may vary slightly depending on your brand of protein powder)
Calories: 355; Total Fat: 14 gm; Saturated Fat: 2 gm; Cholesterol: 186 mg; Sodium: 290 mg; Carbohydrates: 29 gm; Fiber: 7 gm; Sugar: 14 gm; Protein: 29 gm
Note: Batter should be thick. If it appears too thin, add additional flour until desired consistency is reached.