Baked banana pancakes

Looking for time-saving kitchen hacks?

This recipe has got you covered … no mess, no fuss, just delicious one-pan baking goodness!

I love pancakes as much as the next person, but feeding a family of five means I can be standing at the stovetop pouring batter into the pan for an eternity while I make 1,000 pancakes… Ain’t nobody got time for that.

This recipe was born from that exact dilemma. I decided to pour the batter into a baking dish and see how it turned out. Thankfully it was a raging success! My family loves these as a snack on the go, in school lunchboxes, and now I save so much time but serving up baked pancakes on Sundays - 5min of prep, into the oven & done!

The best part is they are high in protein, low in sugar, so I feel content knowing my kids (& us adults!) are fueling our bodies right. I hope you enjoy these as much as we do - let me know what you think in the comments.

Makes: 9 square pancakes

Prep time: 5min

Cook time: 15min

Total time: 20min

Ingredients

• 4 eggs

• 1 cup ricotta

• 1 banana

• 1/2 cup wholemeal self-raising flour

• 1/2 cup A2 or other milk of choice

• 1 tsp vanilla paste

• 1 tbsp maple syrup

• 1 tsp cinnamon

• 1 serving vanilla protein powder (I used Nuzest)

• A handful of mini dark choc chips (optional)

Method

1. Place all ingredients in a blender and blend until combined and smooth.

2. Brush a large rectangular glass or ceramic baking dish with butter or olive oil before pouring the batter in (you want it to be about 1/2cm thick) and scatter with choc chips (if using)

3. Bake at 180°C in oven for 15min

4. Allow to cool before slicing into portion sizes and removing with a steel spatula (to avoid sticking to the dish)

5. Enjoy as a snack, or serve for breaky with your favourite berries, yoghurt, and a dash of maple syrup.

TIPS

• Store in an airtight container or ziplock bag in the fridge for up to a week

• Freeze in portion sizes & bring out when needed.