Protein Banana Panfakes


So before I get into this recipe, i’m going to be honest. I LOVE traditional pancakes – fluffy, chocolatey, and smothered in sweet maple syrup – I don’t think i’ve ever met anyone who doesn’t like them. So although i’m not going to pretend that these are the real deal, they are a great alternative if you’re craving pancakes but 1. want a healthier breakfast, 2. don’t want to be in a food coma afterwards or 3. don’t have pancake mix on hand. As long as you like bananas, these actually taste really good for what they’re made of.

Prep time: < 5 minutes
Cook time: 5 minutes
Total time: < 10 minutes


All you really need to make these is one medium-to-large banana and 2 large eggs. Two ingredients that you likely already have in your household. When Hayley introduced these to me she also added a teaspoon of cinnamon, and I think doing so makes all the difference.



  1. Blend the eggs, banana and cinnamon in a food processor, or crush the bananas  before whisking the entire mixture until smooth.
  2. Heat up a pan on medium heat with some olive oil.
  3. Turn the heat down to medium-low. Pour the mixture into the pan to form 3-4 inch circles. The consistency of this batter is thinner than that of a traditional pancake, so you won’t want to make them much larger or you’ll run the risk of breaking the cakes when flipping.
  4.  Wait approximately 2 minutes before flipping with a spatula (the thinner the spatula, the better!). You’ll know it’s time to flip when the edges of the pancake become more defined and bubbles appear throughout the batter.
  5. Flip the pancake and allow the cakes to cook for another minute or so. When you do flip them, you can expect some of the batter to spatter – this is fine as long as they retain their overall shape.
  6. Take them off the heat and allow to cool for 2 minutes before eating.

Serve with fresh berries and a bit of maple syrup to really elevate your fake cakes – I promise you won’t be disappointed!




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