This banana protein pancake recipe yields the PERFECT protein pancakes. They’re soft, fluffy, and moist. You can make them gluten-free by using gluten-free oats too. Consider topping them with Zero Syrups, peanut butter, protein spread, fruit, or jam! The sky is the limit here. Enjoy!
Ingredients
1/8 cup ground gluten-free oats (or oat flour)
1/8 cup whey protein powder
1 big tbsp. (9g-10g) coconut flour
1 large banana
2 eggs
Directions:
1. Blend everything together using a traditional blender or food processor. Consider adding dark chocolate chips or chopped nuts to the batter if you want to take the pancakes up a notch.
2. Heat up a non-stick pan with a bit of coconut oil, low-calorie spray, or butter.
3. Pour your pancake batter on the pan and turn the heat down to medium.
4. Flip when bubbles start to appear on the surface of the pancakes.
5. Serve with your syrup of choice! Or nut butter – or both!
Macros for the entire batch, if made with 2 whole eggs: 308.7kcals, 20.2g protein, 38.7g carbs (out of which a whooping 8.1g is fibre! So net carbs: 30.6), 9.6g fat.
Zero Syrup
Peanut Butter
Protein Spread
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