Breakfast

Protein Pancakes recipe

Name: Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 50g oats; 40g pea protein; 1 large ripe banana; 2 eggs; 100ml milk or milk alternative; 2 tbsp water; ½ tsp baking powder; pinch of salt; butter (to fry); 100g Greek yoghurt; 100g blueberries; small handful of pecans, chopped; maple syrup (to drizzle)

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Soft and fluffy pancakes that contain roughly 25g of protein and at least 3g of fibre.

Prep10m
Cook15m
Total25m

bananas fruit protein vegetarian

Pea protein pancakes topped with yoghurt, pecans and maple syrup.

This recipe puts my massive supply of Pulsin Pea Protein to good use. It borrows heavily from Anna Jones’s Banana, blueberry and pecan pancakes, specifically the mashed banana, oats and toppings.

I won’t claim that these pancakes are light and airy; the banana and oats are having none of that. Instead, they’re soft and squidgy, but with heft, as you’d expect. I’m a fan but will stress that a very ripe banana and good toppings are the difference between “meh” and “ooh”.

Speaking of toppings, I go for yoghurt, blueberries, maple syrup and pecans, but melted butter and honey would be great too.

For me, this recipe serves two, but if you’re hungry by all means eat the entire stack. You’ll get roughly 50g of protein or 25g each if sharing.

Notes

Protein breakdown:
2 eggs: 12g
40g pea protein: 32g
50g oats: 5g

Total: 49g (plus the small amount of protein in the yoghurt and nuts).

Fibre breakdown:
Oats: 5g
Banana: 1g
Blueberries/pecans: 1g

Total: 7g. I sometimes add 5g of psyllium husk, which takes the fibre up to 11g.

Recipe credit

Inspired by Anna Jones's Banana, blueberry and pecan pancakes from A Modern Way to Eat.

Recipe

Protein Pancakes

Prep10m
Cook15m
Total25m

Serves: 2

Ingredients

Pancakes

50g oats
40g pea protein
1 large ripe banana
2 eggs
100ml milk or milk alternative
2 tbsp water
½ tsp baking powder
pinch of salt
butter (to fry)

Toppings

100g Greek yoghurt
100g blueberries
small handful of pecans, chopped
maple syrup (to drizzle)

Method

Batter: Add 50g of oats, 40g of pea protein, 1 large ripe banana, 2 eggs, 100ml of milk, 2 tablespoons of water, ½ tsp of baking powder and a pinch of salt to a food processor or blender. Process until combined.
Pancakes: Place a medium frying pan over a low-ish heat (these pancakes brown too quickly over a medium heat). Add a knob of butter. Once it bubbles, ladle in some batter. I cook 3 small pancakes at once rather than individually.
Lift a corner to check the colour. They're usually ready to turn when you see a few bubbles. Gently flip using a flat spatula. They’re somewhat delicate but I've not had one break on me yet. Once both sides have cooked, slide onto warm plates. Continue until all the batter has been used up.
Toppings: Top the pancakes with 100g Greek yoghurt, 100g of blueberries, a small handful of chopped pecans and drizzle with maple syrup.