Pancake Power



Here I have the answer to your American pancake cravings on a Sunday morning; trust me, you’ll never look a normal pancake in the eye again. How do I know this will cure your cravings? Because I was, myself, seriously craving pancakes on the weekend. However, I didn’t want to go fully blown out and make a naughty 8 piece carb super-stack that would leave my belly looking like a pregnant pig so I decided to make these instead.

Similar to many recipes you’ve probably already seen using just banana and eggs, this recipe too uses these ingredients, but I only had 1 egg so I had to compromise, and luckily my compromise wasn’t so much of a compromise in the end.


Don’t get me wrong, I do like banana-egg pancakes but I find they don’t get much thickness too them, and therefore still leave me craving the real deal. With the addition of 1/2 scoop of vanilla protein powder, this recipe was transformed, to create fluffy, thick and delicious protein-packed pancakes.

This recipe is unfortunately not directly suitable for vegans although I’d love to hear about whether it works with an egg substitute, flax eggs maybe? It is however gluten-free, containing no flour and no refined-sugar either 🙂


Prep Time: 5 minutes

Cooking Time: 10 minutes

Fluffy, thick, and delicious pancakes – a perfect replacement for American-style pancakes. Rather than being high-carb, they’re high protein, always a win when it comes to breakfast. Again, this is a quick and foolproof recipe with very little ingredients!

Author: Goodness Grace

Recipe: Breakfast

Dietary Info: No Refined Sugar, Gluten-Free.

Makes: 6 small pancakes (the smaller you make them the easier to flip)


  • 1 banana
  • 1 egg
  • 1/2 scoop vanilla protein powder (I use MyProtein)
  • A dash of milk (I used almond milk)
  • 1/2 tsp cinnamon (optional)
  • Oil for frying (I use coconut oil spray)


  • Mash the banana in a medium sized mixing bowl until smooth with few lumps. I quite like it a little bit lumpy – up to you.
  • * TIP: I keep a load of bananas, peeled, in the freezer. When I need them for baking, I simply stick them under the grill for 5 mins before using them*.
  • Add egg and whisk it into the mashed banana. Then, add the protein powder and cinnamon, and mix to combine.



  • Heat a tiny amount of oil in a shallow frying pan on a medium-low heat, and then pour on a dessert spoon amount into the pan. Leave the mix to spill out into a naturally round shape.



  •  The pancake is ready to flip when you start to see bubbles appearing on the top, around 1 minute or so. Gently lift the edges, using a spatula (don’t use your fingers like me), to check the colour of the other side, then flip over when golden brown.



  • Let the other side colour, this usually takes half the amount of time as the first side.
  • Repeat the process until all the batter has been used.





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