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Vanilla Protein Pancakes

Makes 2 Servings

Macros: 394 Cal, Fat 17g, Carbs 29g, Fibre 4g, Protein 33g


2 Banana (plus extra for topping)

4 Eggs

1/2 cup Vanilla Protein Powder

1 tbsp Coconut Oil


  1. In a large bowl, mash the bananas. Add the eggs and protein powder. Mix well until a batter forms.

  2. Melt the coconut oil in a large skillet over medium heat. Once hot, pour the batter into the skillet, roughly 1/4 cup at a time. Cook for 3 minutes, or until the top starts to bubble slightly, and flip. Repeat the process until all the batter is used up.

  3. Transfer to a plate and top with additional banana slices. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.

Serving Size: One serving is approximately two pancakes.

Additional Toppings: Honey, maple syrup, pureed fruit sauce, nut butter, chocolate chips and/or chopped nuts

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