Flourless Banana Protein Pancakes

start your day right

I love this super simple recipe (believe me I’ve tried a few protein pancakes that taste dirty)
Taking only 10mins to prep and 10mins to cook, with ingredients that won’t break your bank account.
Set yourself up for the day, fuelled with healthy carbs, fats and protein to support an active lifestyle and keeping you full until lunch.

With my job in childcare I find the kids love the excitement of having pancakes for brekkie, yet they remain oblivious to the fact there is no flour/sugar/butter. Not that there is anything wrong with conventional pancakes, because there isn’t and I love them just as much as the next person does. These are just a healthier alternative to have more regularly providing a balanced meal. I find these don’t leave me with the big sugar crashes as usual pancakes do.
Keeping tummies nice and full until lunchtime!

Serving suggestions

I sandwich mine with greek yoghurt (dairy and naturally low fat but high in protein) and a thin layer of peanut butter (a real life addict right here). But you can get creative; top with any nut butter or tahini, add some fresh/frozen berries, dairy free/coconut yoghurt, or if you have time fry up some lean bacon rashes to add on top!

snack smart

You can even make up a few extra, leave them to cool and pack them away in the kids lunch boxes (or yours for work).
Store in the fridge (without the toppings/sandwich layers) for after school/work snack, or tasty dessert.
You’ll find you quickly make this super simple recipe a regular occurrence in your cooking.



2 large overripe Bananas

1 Dessert spoon Peanut Butter (or nut butter of choice)

1/2 teaspoon baking powder

2 eggs

1 scoop vanilla/chocolate protein powder (vegan or vegetarian works too)

1/4 cup of Soy/Almond/Coconut Milk

Coconut Oil (for cooking)


Frozen/Fresh Berries

Greek Yoghurt

Peanut Butter

  1. In a blender or food processor mix up the pancake ingredients: banana, peanut butter, baking powder, protein powder, milk and eggs. Mixture should be thick but runny enough to pour.
  2. In a frying pan gently heat a teaspoon of coconut oil
  3. Depending on the size of your frying pan,pour in two/three small dollops of the mixture, and cover with the frying pan (stops them drying out) lid over a medium heat .
    Check on them after 2minutes and loosen the bottom with a spatula so they don’t stick. Flip over if cooked on the bottom.
  4. Flip them and cook for a further 2-3minutes on each side.
  5. Assemble on your plate; layer with greek yoghurt and nut butter, top with fresh/frozen fruit and enjoy!

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