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- 1 cup whole wheat flour - 1 scoop vanilla protein powder - 1 tablespoon baking powder - 1/2 teaspoon ground cinnamon - 1 ripe banana, thoroughly mashed - 1 cup milk (choose dairy or plant-based) - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup fresh strawberries, diced (plus a few extra for garnish) - Optional: maple syrup or honey for drizzling These pancakes are not just tasty; they are good for you too! Whole wheat flour adds fiber, which helps digestion. The banana gives you natural sweetness and potassium for energy. Protein powder boosts muscle health, making these pancakes a smart choice for breakfast or a snack. Strawberries are packed with vitamins and antioxidants. They add flavor and help keep your heart healthy. This meal is balanced and will keep you feeling full. You can easily swap ingredients to fit your needs. If you want a gluten-free option, use almond or oat flour instead of whole wheat flour. For a dairy-free version, choose almond milk or coconut milk. You can use flax eggs instead of a real egg for a vegan option. If you don’t have vanilla protein powder, try a plant-based powder or simply omit it. This recipe is flexible and can fit many diets. Start with a large mixing bowl. Add 1 cup of whole wheat flour. Next, add 1 scoop of vanilla protein powder. Then, include 1 tablespoon of baking powder. Finally, sprinkle in 1/2 teaspoon of ground cinnamon. Use a whisk to blend these ingredients well. Make sure there are no lumps. This mix gives your pancakes a great base. In a different bowl, mash 1 ripe banana thoroughly. Then, add 1 cup of milk. You can choose dairy or plant-based milk. Next, crack in 1 large egg. Pour in 1 teaspoon of pure vanilla extract. Mix these wet ingredients together until smooth. This step adds flavor and moisture to your pancakes. Now, combine the wet ingredients with the dry mix. Pour the wet mix into the dry bowl. Use a spatula to fold them together gently. Be careful not to overmix; this keeps the pancakes fluffy. Next, add 1 cup of diced strawberries into the batter. Reserve some for later to use as a garnish. Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip the pancakes and cook for another 2 minutes until golden brown. Once cooked, take the pancakes off the skillet. Place them in a warm oven to keep heated. Repeat this process until all batter is cooked. Serve the pancakes warm, stacking them on a plate. Top with extra strawberries and a drizzle of maple syrup or honey. Enjoy your tasty creation! To get fluffy pancakes, avoid overmixing the batter. When you mix dry and wet ingredients, stir gently. You want a few lumps to stay. Also, let the batter rest for a few minutes. This helps the baking powder work better. These pancakes taste great with fresh strawberries on top. Drizzle maple syrup or honey for extra sweetness. You can also add a dollop of yogurt or whipped cream. For a fun twist, serve with nuts or chocolate chips. One common mistake is not greasing the skillet enough. Use a light touch of oil to stop sticking. Another mistake is flipping too soon. Wait for bubbles to form on the surface. This shows they are ready to flip. {{image_4}} You can easily change up the flavor of your pancakes. Try adding nuts like walnuts or pecans. They add a nice crunch. You could also stir in chocolate chips for a sweet treat. This makes the pancakes extra fun and tasty. If you need a gluten-free option, swap the whole wheat flour for a gluten-free flour blend. This keeps the recipe light and fluffy. For a vegan version, use a plant-based egg substitute and a dairy-free milk. Your pancakes will still taste great! Seasonal fruits can add new flavors to your pancakes. In summer, try blueberries or peaches. In fall, add apples or pumpkin puree. Each season brings its own unique twist, making your pancakes exciting all year round! To store leftover pancakes, let them cool to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them longer, freezing is your best bet. To reheat pancakes, you have a few options. The microwave is quick. Just heat a pancake for about 30 seconds. For a crispier texture, use a skillet. Heat on low for a minute on each side. This way, they stay fluffy and warm. Freezing pancakes is easy. First, cool them fully. Then, stack them with parchment paper in between. Place the stack in a freezer bag. Squeeze out the air and seal it tight. You can freeze them for up to two months. When ready to eat, just reheat as mentioned before. If you want to skip protein powder, use Greek yogurt or cottage cheese. Both add protein and creaminess. You can also use extra mashed banana. This adds flavor but does not boost protein. If you prefer a plant-based option, try oat flour or almond flour. Remember, these swaps may change texture and flavor. Yes, you can make these pancakes ahead of time. Cook them as normal, then cool on a wire rack. Once cooled, stack them with parchment paper between each pancake. Store in an airtight container in the fridge for up to three days. For longer storage, freeze them. Just make sure to wrap them well. Pancakes are done when they are golden brown on both sides. Look for bubbles on the surface before flipping. This shows they are ready to turn. After flipping, cook for another 2 minutes. If they spring back when touched, they are done. If unsure, cut one open; it should be fluffy and cooked through. This blog post shared key steps to make delicious and fluffy pancakes. We covered the ingredients, their nutrition, and even substitutes. You learned how to mix, cook, and serve pancakes with tasty variations. Tips helped avoid common mistakes, and storage info kept leftovers fresh. Pancakes are fun and easy. You can play with flavors to make them just right for you. Enjoy your cooking and share your pancakes with friends!

Strawberry Banana Protein Pancakes

Wake up to a delicious and nutritious breakfast with these Strawberry Banana Protein Pancakes! Made with whole wheat flour and packed with protein, they're not only fluffy but also a great way to kick-start your day. This easy recipe combines ripe bananas and fresh strawberries for a tasty twist. Get all the steps to create the perfect pancake stack and impress your family. Click through to explore the full recipe and make breakfast the highlight of your morning!
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Ingredients
  

1 cup whole wheat flour

1 scoop vanilla protein powder

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1 ripe banana, thoroughly mashed

1 cup milk (choose dairy or plant-based)

1 large egg

1 teaspoon pure vanilla extract

1 cup fresh strawberries, diced (plus a few extra for garnish)

Optional: maple syrup or honey for drizzling

Instructions
 

In a large mixing bowl, combine the whole wheat flour, vanilla protein powder, baking powder, and ground cinnamon. Whisk them together until fully blended, ensuring there are no lumps.

    In a separate bowl, add the mashed banana, milk, large egg, and pure vanilla extract. Mix them together vigorously until you achieve a smooth and uniform texture.

      Gradually pour the wet ingredients into the dry mixture. Using a spatula, gently fold them together until just combined; be mindful not to overmix, as this ensures your pancakes will be light and fluffy.

        Carefully incorporate the diced strawberries into the batter, making sure to reserve a few for presentation if desired.

          Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or cooking spray to prevent sticking.

            Pour approximately 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface, indicating it's time to flip. After flipping, cook for an additional 2 minutes or until the pancakes are golden brown on both sides.

              Once cooked, remove the pancakes from the skillet and place them in a warm oven (set to low) to keep them heated while you finish cooking the remaining pancakes.

                Serve the pancakes warm, layering them on a plate, topped with extra diced strawberries and a drizzle of maple syrup or honey for added sweetness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (approximately 8 pancakes)

                    - Presentation Tips: Create a tall stack of pancakes on a large plate, sprinkle fresh strawberries atop, and finish with a generous drizzle of syrup. For an added touch of elegance, dust the stack lightly with powdered sugar!