Protein Pancakes


Protein Pancakes

Serves: 2


1 medium banana

1 cup of gluten free oats

1 cup of coconut or almond milk

1 handful of berries (your choice, raspberry, blueberry etc.)

1/2 cup of coconut flour

2 eggs

2 tbsp. of vanilla whey protein powder

1 tsp. of baking powder

1 tsp. of vanilla extract

Coconut oil for frying


  1. Place all ingredients except the raspberries, into a food processor and blend until smooth.
  2. Cut your raspberries into halves.
  3. Heat a small amount of oil coconut in a pan on a medium to high heat.
  4. Pour in pancake batter, about 1/3 of a cup at a time.
  5. Cook the pancakes until they are cooked about 3/4 of the way through and small bubbles start to appear, then place in your raspberry halves. Two per pancake.
  6. Flip the pancakes carefully and then cook all the way through.
  7. Repeat using the rest of the batter.
  8. Serve with more raspberries and yogurt or your choice of other toppings.

Nutritional Information:

Calories: 471kcal

Carbohydrates: 75.5g

Of which sugars: 23.7g

Protein: 29g

Fat: 13.8g

*Recipe provided by our chefs at Natural Fitness Food.

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