Total Time
40mins
Prep 20 mins
Cook 20 mins

The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes.

Ingredients Nutrition

Directions

  1. To make the Banana Bread Protein Pancakes:.
  2. Preheat a griddle or frying pan over medium high heat.
  3. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain.
  4. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl.
  5. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin.
  6. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil.
  7. Drop 1/4 cup of batter per pancake onto the griddle. Cook 3-5 minutes on the first side, or until bubbles start to form. Flip and cook 1-2 minutes on the other side, or until the pancake is cooked through.
  8. To make the Agave Glazed Fruit Topping*:.
  9. Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated.
  10. To complete the Banana Bread Protein Pancakes:.
  11. Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy.