About this Recipe
Banana Protein Pancakes just feel like a healthy Saturday morning breakfast. If you’re focused on a low-carb diet with high-protein intake, then you’ll be coming back for more with our Banana Protein Pancakes! You should go ahead and save this for next time.
These Dairy-Free and Vegan-Optional pancakes will keep you full for longer thanks to the protein powder and granola ingredients. Slice up some bananas for toppings or get creative with blueberries and granola.
- 2 mashed bananas (ripe)
- 2 eggs (or applesauce, if you’d like to make this vegan)
- 3 tbsp – Mooala Original Bananamilk
- 1/3 cup – granola
- 1/3 cup – protein powder (we used Hemp plant protein)
- Dash of cinnamon
- Dash of nutmeg
- Dash of salt
- 1/8 tsp – baking powder
Take a loaf of your fav lowcarb bread. Set aside half the slices. Take the other half and cut in cubes. Put on a baking sheet and bake in the oven at 350 for 12-15 min to lightly roast/dry the bread. This will help it absorb the mixture.
In a bowl, mix 5 egg yolks, 2 full eggs, 2 cups @Mooala_Koala Cinnamon Roll Keto Mylk, 1/4 cup sour cream, zest of an orange, 2/3 cup of your fav sweetener (or to taste) & 2 tsp vanilla extract. Mix well.
In a baking pan (with taller walls), add the toasted slices at the bottom and the cubes on top. The cubes will be part moist part roasted on the top which will give the pudding an interesting mix of textures. Pour the liquid mixture on top and press bread down lightly so it will absorb the mixture. Leave for 10 min to absorb, then place your pan in a wider baking pan and add about half an inch of hot water in it (the pudding will cook in a Bain Marie).
Cover the top with aluminum foil and put in oven for 40-45 min. Remove the foil and bake again for another 30 min til the top of the bread looks toasted. Test readiness by putting a knife in. If the knife comes out clean, then your pudding is done. Let it cool for 15 min before serving.