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Banana Protein Pancake Recipe

Recipes Sep 13, 2017

Banana Protein Pancake

Do you have any weekend rituals?

We have a couple, but none is enduring as Ben making pancakes for us on a Saturday morning. Even if he doesn’t want to, I badger him until he relents… Nothing like a good nag to get your boyfriend into the kitchen in the morning! We’ve been doing this for some time now, but I have to admit the recipe for his pancakes has changed slightly over the years. When we lived in London, he used to make a stock standard pancake batter, absolutely delicious but not that healthy (no wonder I grew out of my pre-London clothes so quickly… that and all the Sunday roasts). As we’ve become more aware of our health – getting older will do that to you – the recipe has evolved into something somewhat healthy, by swapping out refined white flour for more nutritious alternatives and adding in some protein powder. After sharing our breakfast a few times on stories a few of you asked for the recipe, so I thought it was high time I put it online. I hope you like!

Over the years we’ve experimented with lots of different healthy pancake recipes – coconut flour, almond flour etc but to be honest most of the time they ended up being rather rock hard, without that pillowy softness that is integral to the whole pancake experience. These are different! I promise.

Ben’s Banana Protein Pancake Recipe


Makes 6 – 8 medium sized pancakes.

  • 3/4 cup of Quinoa Flour
  • 1/4 cup of Brown Rice Flour
  • 2 to 3 tbsp of Protein Power (we use pea protein)
  • One teaspoon of baking powder
  • 3 Eggs
  • 1/2 cup of full-fat milk
  • 2 to 3 very ripe bananas
  • Knob of butter
  • Fruit, nuts, honey, yogurt and other things to top your pancakes with.


  1. In a big bowl or measuring jug, add your flour, protein powder, and baking powder together and mix well.
  2. In another bowl, mash your bananas and then add your milk and eggs. Combine well.
  3. Add your wet ingredients to the dry ingredients and whisk. Your batter should be quite a thick consistency.
  4. Heat a non-stick pan and add some butter.
  5. Pour your pancakes into the pan, to whatever size you desire.
  6. Cook until you see bubbles rising to the top of the pancake and then flip.
  7. Cook for a further two minutes and then remove from the heat.

Top with Greek yogurt, honey, and fruit (or bacon and maple syrup if you’re Ben) and enjoy!

A few tips:

  • Make sure you have the right consistency – if the batter is too thin, you’ll have crepes. If it’s too thick, they won’t spread and cook properly and may be doughy in the middle.
  • If you don’t have the other flours, you can also use half a cup of self-raising flour and half a cup of plain flour.
  • You can also omit the protein powder if you like, but IMHO this is what makes them a little more nutritious, and it keeps you fuller for longer.
  • Ben uses a glass measuring jug instead of a bowl so you can easily pour the mixture out – this helps to get the perfect sized pancakes!
  • Ben also puts a knob of butter into a paper towel and uses that to paint the pan with butter – it melts through and gives just the right amount of coverage… Can you tell that Ben is an amazing cook and knows all the little tricks?

Thanks Ben for the recipe! And thanks for always making them for me…

Pin this recipe on Pinterest!


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