Superfood Pancakes
Posted: | Categories: Recipes | Tags:breakfast kid-friendly
Superfood Pancakes
Melissa Ben-Ishay
Sweet Recipes
My kids love these pancakes. I’ve been putting them in their lunches and they know they can eat as many as they want at any time of day. I thought I had made enough, but turns out I’m already out. I love that they want to eat these because they’re filled with nourishing ingredients, like bananas, flax, hemp seeds, protein, and oats. The lemon juice combines with the milk to give the pancakes a fluffy, buttermilk-like effect, and there’s no refined sugar—just maple syrup and a few dark chocolate chips.
If you like this recipe, check out Mini Chocolate Chocolate Chip Pumpkin Pancakes and One-Pot Yogurt Pancakes.
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla
- 1/4 cup coconut oil
- 2 tablespoons flax meal
- 3 tablespoons hemp seeds
- 1/3 cup whole oats
- 1 scoop protein powder
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons lemon juice
- 1 cup flour
- Chocolate chips
Directions
Place a nonstick griddle on the stove over medium heat.
- Add the banana, eggs, milk, vanilla, coconut oil, flax, hemp, oats, protein powder, maple syrup, and salt to a blender and pulse to combine.
- Once smooth, add the baking soda, lemon juice, and flour. At this point, you can either blend just until combined, or pour the mixture into a bowl and mix together by hand.
- Pour the batter into a piping bag and twist the top closed to avoid a mess. Cut a pea-sized hole for the tip and squeeze the batter into either regular or mini pancakes on the griddle.
- Top with chocolate chips, then flip once bubbles form.
- Cook on the opposite side for about 30 seconds, until golden brown.
- Careful remove each pancake from the griddle and transfer to a plate. Repeat until you run out of batter.
- Store in an airtight container for 3-5 days.
