Upping my pancake game for the new year with this healthier, tropical take on a favorite Sunday morning pancake recipe!
Healthier Banana Nut Pancakes
This recipe is inspired by a drool-worthy stack of pancakes I had in Hawaii a few years back. But for this version, I reduced the sugar and added more protein. So they’re a bit better for you.
But they still taste so good!
These pancakes are super easy to make. But here’s a few things to know:
- The Pancake Mix: I used a protein pancake mix called Kodiak Cakes to make these. It’s available at lots of places including Target, at Amazon, and at Thrive Market. There are several other brands available including Birch Benders, which makes a gluten-free protein pancake mix.
- The Protein Powder: Be super picky when it comes to buying a protein powder! A recent report by Clean Label Project found that 70 percent of the 134 bestselling protein powders contained detectable levels of lead (plant-based powders were the worst). And organic powders? “Certified organic” powders tested had on average of two times the heavy metals — including arsenic — that the non-organic powders! Find out which powders are best here.
- Making Ahead of Time: You can make both the pancakes and the coconut cream topping ahead of time. Just store them (covered) in the refrigerator (for up to three days) until ready to use. And then warm the pancakes in a microwave when you’re ready to eat! You can bring the topping to room temperature before serving if desired.
Shop the Post: Appetizer Plates, Cutting Board, Rediscovered Flatware
More Healthy Breakfast Ideas
Looking for more healthy breakfast inspiration? Check out some of my other favorites!
- Oatmeal Raisin Cookie Overnight Oats
- Breakfast Panna Cotta with Lemon, Honey and Almond Milk
- Eggs with Kale and Sweet Potato Hash
Healthier Banana Macadamia Nut Pancakes
- Yield: 4 servings 1x
Description
A healthier, yummy take on a favorite banana macadamia nut pancake recipe.
Ingredients
Units
Scale
For Pancakes:
- 1 1/2 cups Kodiak Cakes Cinnamon Oat Mix (to make these gluten free, you can use a gluten free mix like Birch Benders)
- 3/4 cup water
- 2 egg whites
- 1/2 cup plain Greek yogurt
- 1 small banana
- 1/4 cup macadamia nuts, chopped
For the Coconut Cream Topping:
- 1/2 cup plain Greek Yogurt
- 1/4 cup unsweetened vanilla or plain almond milk
- 1 serving vanilla protein powder
- 2 tablespoons unsweeteend, shredded coconut
- Raw honey, to taste (if needed)
Instructions
For Pancakes:
- Heat your griddle or pan to medium heat.
- Place the pancake mix, water, egg whites, yogurt and banana in a blender. Blend on high until smooth. Stir in the macadamia nuts.
- Spray the griddle with cooking spray (I use a coconut oil spray).
- Using a 1/4 cup measuring cup, pour the batter slowly onto the prepared griddle. Once small bubbles start to form on top of the pancakes, flip them.
For the Coconut Cream Topping:
- Add the yogurt, almond milk, protein powder and coconut to a blender and blend until smooth.
- Add up to 1 tablespoon of raw honey, if needed.
- When ready to serve, top the warm pancakes with the coconut cream topping. You can also add some additional macadamia nuts, sliced banana and cinnamon.
Notes
- To make these gluten free, use a gluten free mix like Birch Benders.
