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- 1 cup whole wheat flour - 1 scoop vanilla protein powder - 1 tablespoon baking powder - 1/2 teaspoon cinnamon - 1 ripe banana, mashed - 1 cup milk (dairy or plant-based) - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh strawberries, diced - Optional: maple syrup or honey for drizzling - Whole wheat flour: This flour adds fiber for better digestion. It keeps you full longer. - Vanilla protein powder: Protein helps build muscle. It also keeps your energy steady. - Baking powder: This is the key to fluffy pancakes. It makes them rise nicely. - Cinnamon: This spice adds flavor and may help control blood sugar. - Banana: Bananas provide potassium and natural sweetness. They make pancakes moist. - Milk: Milk adds creaminess and calcium. You can use almond or oat milk for a lighter option. - Egg: Eggs give structure and protein to the pancakes. They help bind everything together. - Vanilla extract: This adds flavor that makes pancakes taste great. - Strawberries: Fresh strawberries add vitamins and antioxidants. They are delicious and colorful. - Maple syrup or honey (optional): These sweeteners add flavor and make it feel like a treat. - Gluten-free flour: You can use a gluten-free blend for a gluten-free option. - Dairy-free milk: Almond, soy, or oat milk works well in place of regular milk. - Egg replacement: Use a flax egg or applesauce for a vegan version. - Protein powder: If you don't have protein powder, you can skip it. Just add a bit more flour. - Other fruits: You can swap strawberries for blueberries or raspberries for a fun twist. To start, gather your ingredients. You will need whole wheat flour, protein powder, baking powder, cinnamon, a ripe banana, milk, an egg, and vanilla extract. First, mix the dry ingredients. In a large bowl, combine 1 cup of whole wheat flour, 1 scoop of vanilla protein powder, 1 tablespoon of baking powder, and 1/2 teaspoon of cinnamon. Whisk them together until you see no lumps. Next, in another bowl, mash your ripe banana. Add 1 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Stir this mixture until it is smooth and well combined. Now, pour the wet ingredients into the dry mix. Gently fold them together, being careful not to overmix. Overmixing can lead to dense pancakes. Lastly, fold in 1 cup of diced strawberries, saving a few for later if you like. For light and fluffy pancakes, heat your skillet or griddle over medium heat. Lightly grease it with oil or cooking spray. Pour 1/4 cup of batter onto the heated surface for each pancake. Cook for about 2-3 minutes. Look for bubbles forming on the surface. That means it’s time to flip! Cook the other side for another 2 minutes until golden brown. If needed, keep the pancakes warm in a low oven while you finish the batch. Once your pancakes are cooked, it’s time to serve them! Stack them high on a large plate for an impressive look. Top with extra strawberries and drizzle with maple syrup or honey. For an extra touch, dust some powdered sugar on top. This adds a nice visual appeal and sweetness. Enjoy your healthy breakfast treat! To get fluffy pancakes, mix the batter gently. Overmixing makes them tough. When you fold the wet and dry ingredients, stop when you see a few lumps. This keeps air in the batter. The air helps the pancakes rise. Also, make sure your pan is not too hot. A medium heat works best. This way, the pancakes cook evenly. If you have extra pancakes, let them cool first. Then stack them with parchment paper in between. This keeps them from sticking. Place the stack in an airtight container. You can store them in the fridge for up to three days. For longer storage, use the freezer. They can last for about a month. To reheat pancakes, you can use the microwave. Place them on a plate and cover with a damp paper towel. Heat for about 30 seconds. If you want them crispy, use a skillet. Heat a little oil in the pan and warm each pancake for about one minute on each side. This makes them taste fresh again. {{image_2}} You can switch the strawberries for other fruits. Blueberries add a sweet burst. Raspberries give a tart kick. Both fruits mix well in the batter. Simply fold in one cup of your chosen fruit. The pancakes will still taste amazing! Want some crunch? Add nuts or seeds to your pancakes. Chopped walnuts or almonds work great. You can also use chia seeds or flaxseeds for added health benefits. Stir in about 1/4 cup with the strawberries. This gives texture and nutrition to your meal. If you prefer a vegan version, swap the egg and milk. Use flaxseed meal for the egg. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For milk, choose almond, soy, or oat milk. These swaps keep the pancakes tasty and healthy! To keep your pancakes fresh, store them in an airtight container. This helps keep them soft. If you plan to eat them soon, place them in the fridge. Use parchment paper between each pancake to prevent sticking. This way, you can easily grab one at breakfast. Freezing is a great option for longer storage. First, let the pancakes cool completely. Then, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap. Place the wrapped stack in a freezer bag or container. This keeps them fresh and prevents freezer burn. When you're ready to eat, just pop them in the toaster or microwave. Prepared pancakes can last about 3 to 4 days in the fridge. If you freeze them, they can last up to 2 months. Always check for any signs of spoilage, like off smells or discoloration. Proper storage will help keep your pancakes tasty and safe to eat. You can use ground oats or almond flour. These options add texture and nutrition. You may also try nut butter for extra protein. Just keep in mind that using these may change the flavor and texture. Yes, you can make these pancakes ahead. Cook them and let them cool completely. Then, store them in an airtight container in the fridge. They stay fresh for about three days. To make pancakes without eggs, you can use mashed banana or applesauce. Each works as a binder. Use 1/4 cup of either for every egg. This keeps the pancakes fluffy and adds flavor. Absolutely! These pancakes are great for meal prep. You can cook a big batch and freeze them. Just reheat in the toaster or microwave when you’re ready to eat. They stay tasty and fresh. In this post, we covered the main points of making great pancakes. We looked at ingredients and their benefits, plus helpful substitutions. I shared step-by-step instructions for the perfect pancake batter and cooking tips to get it fluffy. We also explored fun variations and how to store leftovers. Remember, pancakes are easy to customize to your taste. Enjoy trying new flavors and sharing with others. Happy cooking!

Strawberry Banana Protein Pancakes

Start your morning right with these delicious Strawberry Banana Protein Pancakes! Packed with wholesome ingredients like whole wheat flour and fresh strawberries, these pancakes are not only tasty but also healthy. In just 20 minutes, you can whip up fluffy, protein-rich pancakes perfect for breakfast or brunch. Don't miss out on this delightful recipe; click through now to explore how to make these scrumptious pancakes and elevate your morning routine!
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Ingredients
  

1 cup whole wheat flour

1 scoop vanilla protein powder

1 tablespoon baking powder

1/2 teaspoon cinnamon

1 ripe banana, mashed

1 cup milk (dairy or plant-based)

1 large egg

1 teaspoon vanilla extract

1 cup fresh strawberries, diced

Optional: maple syrup or honey for drizzling

Instructions
 

In a mixing bowl, combine the whole wheat flour, protein powder, baking powder, and cinnamon. Whisk together until well combined.

    In another bowl, mix the mashed banana, milk, egg, and vanilla extract. Stir until smooth and well combined.

      Pour the wet ingredients into the dry ingredients and gently fold until just combined; avoid overmixing to ensure fluffy pancakes.

        Gently fold in the diced strawberries, reserving a few for garnish later if desired.

          Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil or cooking spray.

            Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 2 minutes or until golden brown.

              Remove from the skillet and keep warm in a low oven while you cook the remaining pancakes.

                Serve warm, topped with extra strawberries and a drizzle of maple syrup or honey if desired.

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

                    - Presentation Tips: Stack the pancakes in a tall stack on a large plate, sprinkle with fresh strawberries, and drizzle with syrup. Dust with powdered sugar for an extra touch!