Make a stack of these protein pancakes, then check out our healthy banana pancakes, gluten-free buckwheat pancakes, blueberry pancakes and classic crêpes.


  • 1 banana, peeled and sliced
  • 65g wholemeal spelt flour
  • 2 eggs
  • 1½ tsp baking powder
  • 2 tbsp full-fat greek yogurt, plus extra to serve
  • 1 tsp vanilla extract
  • ¼ tsp coconut oil, for frying
  • maple syrup or nut butter, to serve


  • STEP 1

    Tip half the banana slices into a blender with the flour, eggs, baking powder, yogurt and vanilla. Whizz to a smooth batter.

  • STEP 2

    Rub half the coconut oil around the base of a non-stick frying pan and warm over a medium heat. Spoon in ladlefuls of the batter and cook for 2-3 minutes or until bubbles start to form in the middle and the edges look set. Flip and cook for another 1-2 minutes or until golden brown on both sides. Repeat with the remaining coconut oil and batter.

  • STEP 3

    Stack the pancakes and top with the remaining banana slices, extra yogurt and a drizzle of maple syrup or nut butter to serve.

Head this way for more high-protein vegetarian meals

Sweet Potato Salad Recipe With Mixed Grains

Goes well with


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