Wanna make banana pancakes and pretend like it's the weekend? We gotchu with these Banana Chip Protein Pancakes! They're gluten free with no added sugar, and protein-packed. They get their soft texture from mashed banana and are loaded with mini chocolate chips. Feel free to top these with some sugar free syrup, whipped topping, banana slices, and more chocolate chips.
NOTES: We used a sweetener that measures like sugar. Be sure to check your sweetener's conversion chart and adjust as needed. If you don't have coconut flour, you can swap it for twice as much gluten free flour, all purpose, or fine oat flour. You can also substitute half a cup of egg whites for the whole eggs. This will lower the fat but the pancakes may be less tender.
Banana Chip Protein Pancakes
Makes 6 pancakes
1/3 cup (40g) Metabolic Nutrition Protizyme in Banana Creme flavor
1/4 cup (30g) gluten free flour
1/4 cup (30g) coconut flour
1-2 tbsp. calorie free sweetener
1 tsp. baking powder
1/4 tsp. baking soda
2 large whole eggs
1/2 cup mashed banana
6 tbsp. nonfat Greek yogurt
1 tsp. pure vanilla extract
2 tbsp. mini chocolate chips
Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Gently fold in mini chocolate chips.
Preheat a skillet over medium-medium low heat and spritz with cooking spray.
Add batter one level quarter cup at a time to make six pancakes (you may need to work in batches).
Cook pancakes 2-3 minutes on the first side (until bubbles form around the edges), and 1-2 minutes on the second side (until golden brown).
Stack pancakes on a plate and top with banana slices, sugar free syrup, and light whipped topping (optional). Enjoy!
Calories (per pancake, not including topping): 136kcal, Fat: 4.0g, Sat fat: 2.3g, Carbs: 16g, Fiber: 3g, Sugar: 6g, Protein: 10g, Sodium: 108mg