Protein Pancakes

These pancakes are packed with 32g of protein, making them a fantastic post-workout meal to support muscle recovery, keep you full or the perfect breakfast option. Using a very ripe banana provides easily digestible carbohydrates and a significant hit of potassium for heart health and muscle function. The choline from the egg and the medium-chain triglycerides (MCTs) from the coconut oil provide great fuel for cognitive focus. The addition of cinnamon isn't just for flavor; it helps improve insulin sensitivity and manage the natural sugars from the ripe banana.

Ingredients

• Base Pancakes:

  • 1 medium banana (needs to be very ripe)

  • 1 egg

  • 1 scoop protein powder (vanilla or unflavoured)

  • 1/2 tsp cinnamon

  • 1/2 tsp coconut oil

• Toppings Options (not included in nutritional information)

  • Almond/ peanut butter

  • Mixed Berries

  • Greek or Coconut Yoghurt

  • Honey or maple syrup

  • Shredded coconut

Directions

1. Add banana, egg, protein powder, and cinnamon into a blender and blend until smooth.

2. Heat a fry pan over low heat with the coconut oil and pour the batter into the pan.

3. Cook for approx. 2-3 minutes each side or until the mixture looks bubbly then flip.

4. Serve with your selection of favourite toppings like berries, yoghurt, nut butter and maple syrup.

NUTRITIONAL INFORMATION (PER SERVE)
Calories 315 kcal
Protein 32g
Total Fat 11g
- Saturated Fat 6g
Total Carbohydrates 28g
- Sugars 15g
Dietary Fiber 4g
Sodium 215mg