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stacked halves of stuffed protein pancakes with visible banana and peanut butter inside each pancake half on a white plate with a light background
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5 from 1 vote

Banana Peanut Butter Stuffed Protein Pancakes

Course: Breakfast
Cuisine: American
Servings: 3 pancakes
Calories: 155kcal
Author: Andréa Marchese

Ingredients

Pancake batter

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

Serving: 1pancake | Calories: 155kcal | Carbohydrates: 12g | Protein: 15g | Fat: 5g | Fiber: 2g | Sugar: 5g