With kids back in school we are reminded that, as important as breakfast is, we are always looking for foods that are faster and easier to make and eat. Cereal and fruit are an easy go to, but it leaves us hungry a few hours before lunch, and you cannot learn on a rumbling stomach. Breakfast bars are easy but small, and baked goods are everyone’s favorite but lack the nutrition kids need. A nice breakfast full of protein is not only good for us, but will keep us full until lunch. My Banana Chocolate Chip Protein Pancakes are just the thing to keep you and your students going. They are easy enough to make in the morning, or make them on the weekend, and reheat for breakfast during the week. They also make a great after school or after workout snack and they are gluten free.
1. Wash your hands.
2. For this recipe you will need a medium bowl, a whisk (or Blender), a pancake spatula, measuring cups and spoons, a sauté pan and the stove.
If you are not allowed to use the stove by yourself, you can ask an adult for help.
ChefElla’s Banana Chocolate Chip Protein Pancakes (10 - 12 Pancakes)
4 ea Eggs, Large
6 oz. Banana, Ripe (about 1 large banana)
½ Cup Vanilla Yogurt (use your favorite kind)
2 Tbl. Brown Sugar (You can use Agave or Honey if you prefer)
2 tsp Vanilla
½ Cup Coconut Flour
½ Cup Protein Powder, Vanilla (use your favorite kind)
2 tsp Baking Soda
2 tsp Baking Powder
1-2 Tbl. Milk or Water if necessary
Oil or Pan Spray
As Needed Chocolate Chips, Semi-Sweet, Milk, or Dark Chocolate pieces
3. Using a butter knife slice your ripe banana into your medium bowl. Using your whisk smash the banana until there are no chunks left. You can also use a large fork to mash the banana.
4. Add the eggs, yogurt, brown sugar, and vanilla to your bowl. Mix well with your whisk until all of the ingredients are combined.
5. Add the protein powder, coconut flour, baking soda, and baking powder to the bowl and mix well until all of the ingredients are combined. The batter should be smooth and pourable. If the batter is too thick, add 1 tablespoon of milk or water, and mix. If the batter is still too thick, add another tablespoon, to loosen the batter.
NOTE: If you do not want to mix everything by hand just add all of the wet ingredients in a blender. Add the rest of the ingredient on top and blend until smooth. You may still need to add a tablespoon or two of water to loosen the batter. Because there is no gluten in the recipe the batter will not get tough or stringy.
6. Preheat your sauté pan to just under medium heat. Spray the pan in the spot you will be cooking your pancakes. Scoop your batter using a ¼ cup, and pour your batter into your sauté pan.
7. Sprinkle the amount of chocolate chips you like over your pancake.
8. As the pancake cooks, 1-2 minutes, it will become a lighter color tan. When there is just a little dark batter left in the middle of the pancake flip the pancake over.
9. Cook your pancake for another minute and remove from the pan.
10. Repeat the process until all of the pancakes are cooked.
Top your pancakes with jam, peanut butter, honey, sprinkles, fresh fruit, flavored yogurt, apple butter or one of your favorite toppings.
If you want to eat your pancakes another day, let your pancakes cool, and then store in an airtight bag or container in the refrigerator or freezer. Reheat your pancakes for breakfast or as a snack in the microwave or toaster oven.
ChefElla’s helpers can help by:
Measuring out the ingredients
Cutting and smashing the banana
Mixing the ingredients
Pouring the pancakes into the pan
Flipping the pancakes
Older helpers can help by:
Making the recipe and cooking by themselves with a little supervision