Since I developed such an easy (2-ingredient!) protein pancake recipe, I've been making them often and with lots of variations. I love the macros of the basic pancakes, but on a high-carb day I love to add fruit to the mix. Here you have my Banana Berry Protein Pancakes!
I'm still amazed at how fluffy these pancakes are. I have to say, the Warrior Blend protein powder is really amazing for baking! I've also used it for these delicious Cinnamon Protein Pancakes, these fluffy vanilla Protein Cupcakes and these tasty Chia Almond Protein Cookies.
If you enjoy high protein pancakes, try these egg white stuffed protein pancakes and these blackberry ricotta protein pancakes.
And if you like the banana berry combo, try this banana strawberry protein shake. It's so good!
🥣 Recipe
Ingredients
- 4 large egg whites 132g
- ⅓ cup Warrior Blend Vanilla protein powder 33g or other pea protein blend
- ½ medium banana sliced (59g)
- ½ cup raspberries 62g
Instructions
- Preheat your griddle over a low flame.
- Beat the egg whites with protein powder until smooth and fluffy.
- Mix half of the fruit into the batter (and reserve half for topping).
- Wait until the griddle is hot enough (when drops of water sizzle up).
- Pour some batter on the griddle (smaller pancakes flip more easily). These pancakes don’t bubble as much as other recipes, but they fluff up. Flip after a couple of minutes.
- Cook for another couple of minutes on the other side.
- Repeat steps 5 and 6 until you’ve finished your batter.
- Stack pancakes, and top with remaining fruit.
- Enjoy!
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