High Protein Spinach Banana Pancakes (4 ingredients!)
These high protein spinach banana pancakes are one of my kid’s favorite breakfasts at the moment. We have so much fresh spinach growing at our farm right now and I’m blending up spinach into so many recipes for them. Smoothies, pesto, brownies and of course, these pancakes! What I love most about these pancakes is that they’re simple to prepare and chock full of nourishing ingredients. High in antioxidants thanks to the spinach, and full of protein thanks to the egg and the beef protein powder. I like using a clean protein powder with only 1 ingredients (beef protein isolate) but feel free to use whatever protein powder you have on hand or can find at your store. For reference I like and trust the Be Well Kelly protein powder.
I hope you and your kiddos like these easy pancakes as much as we do! Happy cooking everyone!
High Protein Spinach, Banana Pancakes
PREP TIME: 10 minutes COOK TIME: 10 MINUTES SERVES: 6-8 silver dollar size pancakes
1 ripe banana
1/2 cup diced spinach
1 scoop protein powder
2 eggs
ghee for frying
Preparation
1. Use an immersion blender or small food processor to blend together all of the ingredients (minus the ghee for frying)
2. Heat a few tablespoons of ghee in a large cast iron skillet over medium-low heat. Once warm drop the batter, by the heaping tablespoon (think silver dollar size) and cook undisturbed for about 3-5 minutes.
3. Use a thin metal spatula to carefully lift up a tiny corner of the pancake to make sure it’s browned up nicely. Gently flip the pancakes and cook for an additional 2-3 minutes.
Notes
Cooking times will very from kitchen to kitchen. Store extra pancakes in the fridge for 3 days.
