Banana protein pancake
This Banana protein pancake recipe is healthy and easy to prepare. It's made with simple ingredients and it's perfect for someone on a healthy diet to lose weight and be fit. By following the steps one by one, you will make this healthy recipe easily and you will be very satisfied. You can even make it ahead as part of a healthy meal prep.
Ingredients
Directions
First, pop a non-stick frying pan on a medium heat and leave it to heat up. Medium heat is key here – if it begins to smoke, it’s too hot.
Next, add your banana and eggs to a blender or food processor. Blend until smooth.
Add the protein powder and rolled oats to the blender and process until smooth. Ensure you add these after the bananas and eggs to prevent the powder from getting stuck at the bottom of the blender (no one likes a crusty blender).
Pour a quarter of the batter into your preheated frying pan, into a pancake around 5″ wide. If you like, you can make the pancakes a little thicker – just wait 20 seconds from pouring the batter in and pour a dribble more batter on top.
Wait around 30 seconds (or until golden on the bottom), then use a spatula to flip the pancake and cook for a further 30 seconds. Repeat until you have no batter left.
Top with your favorite toppings (I think blueberries + Maple Sugar-Free Syrup = the best protein pancakes in the world).
Serving Size 1 pancake (5 Inches)
Servings 4
- Amount Per Serving
- Calories 115
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 14g5%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Banana protein pancake is one of many healthy recipe ideas that you can find on our recipe page.
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Don't forget to share this healthy recipe with your friends and families.
Ingredients
Directions
First, pop a non-stick frying pan on a medium heat and leave it to heat up. Medium heat is key here – if it begins to smoke, it’s too hot.
Next, add your banana and eggs to a blender or food processor. Blend until smooth.
Add the protein powder and rolled oats to the blender and process until smooth. Ensure you add these after the bananas and eggs to prevent the powder from getting stuck at the bottom of the blender (no one likes a crusty blender).
Pour a quarter of the batter into your preheated frying pan, into a pancake around 5″ wide. If you like, you can make the pancakes a little thicker – just wait 20 seconds from pouring the batter in and pour a dribble more batter on top.
Wait around 30 seconds (or until golden on the bottom), then use a spatula to flip the pancake and cook for a further 30 seconds. Repeat until you have no batter left.
Top with your favorite toppings (I think blueberries + Maple Sugar-Free Syrup = the best protein pancakes in the world).
