Protein Pancakes
Protein pancakes are an easy, healthy breakfast recipe made with a few ingredients. They have a delicious banana flavor and delicate texture.
Servings: 1 person
Ingredients
- 1 large banana
- 1 large egg
- 3 tablespoons Greek yogurt do not substitute
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 scoop vanilla protein powder
Instructions
- Break the banana into a few pieces and place all the ingredients in a blender or food processor. Pulse until smooth. The batter will be thin.
- Heat a frying pan or griddle over medium heat. Once the griddle is hot, lightly grease with non-stick cooking spray or oil
- Pour a little less than 1/4 cup of batter onto the frying pan/griddle per pancakes. I like to use a cookie scoop or ice cream scoop for this. Cook the pancake until you see multiple air bubbles on the top (uncooked side). This will take about 2-3 minutes. Then carefully flip the pancake over and cook for 2-3 minutes on the other side, or until golden.
- Repeat the process with the rest of the batter. You'll get about 4-5 small pancakes with this recipe.
Notes
- This recipe can be easily doubled if you're more hungry, or to serve 2 people.
- Feel free to omit the Greek yogurt if you only have regular yogurt on hand or for a dairy free option.
- Store leftovers in a freezer-safe bag in the fridge for 1-2 days. Pancakes can also be frozen.
- Nutrition information is an estimate only and based on 1 person having the entire batch.
Nutrition
Calories: 344kcal | Carbohydrates: 41g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 169mg | Potassium: 1149mg | Fiber: 4g | Sugar: 20g | Vitamin A: 359IU | Vitamin C: 12mg | Calcium: 412mg | Iron: 2mg
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