High-Protein Banana Pancakes
These fluffy, protein-packed banana pancakes are perfect for a nutritious breakfast, combining the natural sweetness of banana with high-quality protein.
Macros per serving (2 pancakes)
- Calories: 350
- Protein: 30g
- Carbs: 40g
- Fat: 10g
- Fiber: 5g
Total Servings: 1
Ingredients
- 1 ripe banana (about 100g)
- 150g egg whites (about 4 large egg whites)
- 30g protein powder (about 1 scoop)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- Salt, to taste
Alternative and Substitute Ingredients
- Vegan alternatives: Use a plant-based protein powder and flax eggs for egg whites.
- Gluten-free substitutions: This recipe is naturally gluten-free.
Step-by-Step Instructions
- Mash the banana in a bowl until smooth.
- Add egg whites, protein powder, baking powder, cinnamon, and salt, and mix until smooth.
- Heat a non-stick pan over medium heat.
- Pour pancake batter into the pan and cook for 2-3 minutes on each side until golden brown.
- Serve immediately.
Notes and Tips
- Pan size: Medium non-stick skillet.
- Storage: Store leftovers in the fridge for up to 2 days.
- Meal prep: Cook pancakes ahead and store in an airtight container for up to 4 days.
- Toppings: Top with fresh fruit, nut butter, or a drizzle of honey.
- Lower calories: Use less banana or a lower-calorie protein powder.
