One of my favorite flavor combinations, banana and peanut butter, in a stuffed protein pancake! These Banana Peanut Butter Stuffed Protein Pancakes make a delicious grab-and-go breakfast!

stacked halves of stuffed protein pancakes with visible banana and peanut butter inside each pancake half on a white plate with a light background — Banana Peanut Butter Stuffed Protein Pancakes

My first try at stuffed protein pancakes were quite the success, if I do say so myself! These Maple Almond Stuffed Protein Pancakes were delicious! And that recipe post comes with a quick how-to video. Check it out!

stuffed pancake process shot- bottom layer of pancake topped with banana slices and a dollop of peanut butter on griddle — Banana Peanut Butter Stuffed Protein Pancakes

These Banana Peanut Butter Stuffed Protein Pancakes were a bit easier to make. And these are so filling!

stuffed pancake process shot - pancake with stuffing and top layer of batter on a griddle — Banana Peanut Butter Stuffed Protein Pancakes

Recipe

Banana Peanut Butter Stuffed Protein Pancakes

Andréa Marchese

Delicious, filling, and great for on the go, these high protein pancakes are filled with fresh banana and warm peanut butter. YUM!

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Ingredients

Pancake batter

4 large egg whites 132g
⅓ cup vanilla pea protein blend 33g
1 dash ground cinnamon

Stuffing

1 medium banana 118g
1 ½ tablespoons unsweetened peanut butter 24g

Instructions

Spray your nonstick griddle with cooking spray or rub a little coconut oil on it.
Preheat your griddle over a low flame.
Beat the egg whites, protein powder, and cinnamon until smooth and fluffy.
Wait until the griddle is hot enough (when drops of water sizzle up).
Spoon a little batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
Place ⅓ of the banana slices on top. Leave room around the edges, as in photo.
Top with ½ tablespoon of peanut butter, then more pancake batter.
Spread the batter to cover the bottom pancake layer. This will also spread the peanut butter.
Flip pancake and cook for another couple of minutes.
Repeat to make two more stuffed pancakes.
Enjoy! These should stay good for several days in the refrigerator.

Nutrition

Comments

Andréa says

June 06, 2016 at 4:31 pm

Hi Kristine,
I think a little coconut oil would be great in the pancake batter. 1 or 2 teaspoons per recipe should do it. Opt for refined coconut oil if you don't want any coconut flavor, btw.
Hope this helps! Thanks for writing in!
:)
Andréa
Kristine Salamone says

June 05, 2016 at 9:55 am

Hi, I made the Banana PB stuffed pancakes. They were very tasty but a bit on the dry side. I followed the recipe perfect. I did not over cook either. What else can I add to make them more moist!? Thank you, Kristine