Banana Berry Protein Pancakes (Healthy, GF, DF)
A simple recipe for fluffy banana protein pancakes with 41g protein. Gluten-free, dairy-free and perfect for a high-protein breakfast!
Servings: 1 serving
Calories: 295kcal
Equipment
- non-stick cooking spray if needed for your pan
- griddle pan
- mixing bowl
- whisk
- pancake turner
Ingredients
- 4 large egg whites 132g
- ⅓ cup vanilla pea protein blend 33g
- 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.4 large egg whites, ⅓ cup vanilla pea protein blend
- Mix half of the fruit into the batter (and reserve half for topping).½ medium banana, ½ cup raspberries
- 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!
Notes
Ingredient Substitutions:
Swap raspberries for blueberries or strawberries, or for other inclusions like sugar free chocolate chips or chopped pecans.
Recipe Variations:
Add sugar free dark chocolate chips for a sweeter version.
Top with cottage cheese, greek yogurt, or almond butter for more protein.
Storage Info:
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in freezer-safe bags for meal prep and reheat in the microwave.
Nutrition
Calories: 295kcal | Carbohydrates: 24g | Protein: 41g | Fat: 4g | Fiber: 8g | Sugar: 10g
