Chocolate Banana Protein Pancakes with Cacao Yogurt Cream
Fluffy and light whole wheat pancakes with bananas and cacoa nibs. Top off your stack with a delicious cacao cinnamon yogurt cream. This breakfast is packed with protein and fiber but tastes great too!
Start by mixing together the yogurt, cacao powder, cinnamon and maple syrup. Stir well and add milk if you want a thinner consistency. Place in refrigerator until ready to serve.
Combine all the dry ingredients from flour through baking powder in a medium bowl.
In another bowl, whisk egg until it is scrambled then add the milk, vanilla and oil to bowl.
Gently whisk to combine.
Add the liquid ingredients to the dry ingredients and mix just until smooth. If the mixture looks too thick, add a bit more milk to thin it out. It should be easily pourable.
Heat up a non-stick pan over medium heat. When hot, spray the pan with non-stick spray or lightly brush with oil.
Use a tablespoon measure to place batter into pan to make small pancakes. Cook on one side until bubbles disappear and the edges begin to look dry. Flip over pancakes and cook until lightly brown and center is cooked through.
While pancakes are cooking, peel both bananas and slice into thin pieces.
Divide up pancakes to serve four. Top with sliced bananas, 2 T of yogurt mixture and ½ T of cacao nibs.
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Notes
One batch makes approximately 60 mini pancakes so allowing between 8-10 pancakes per person.Tips for BEST results:Beat the eggs well before adding in the rest of the liquids. Beating the eggs, adds air into the eggs and will result in a fluffier pancake.The batter should be pourable but not too runny. Whole wheat flours absorb more water than regular flour and how much they absorb varies greatly from brand to brand. If the batter seems too thick, add more milk a tablespoon at a time until it reaches a thinner consistency. If it’s too thin, add a bit more whole flour.Don’t overmix the pancakes. The batter is likely to be a little bit lumpy and that’s fine but overmixing lends to a less fluffy texture.Don’t let the batter sit too long as the baking powder will begin to lose its ability to make the pancakes rise.Make sure your pan is hot before adding the pancakes. Heat is essential to activating the baking powder and getting a good rise in your pancake.