Preparation time: 10 mins Cooking time: 5 mins Serves: 8


  • 2 scoops (40g) vanilla protein powder
  • 1 large ripe banana
  • ⅛ tsp. cinnamon
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • ¼ cup Greek yoghurt (optional)
  • 1/8 maple syrup (optional)

In two bowls, separate the eggs carefully so none of the yolks gets into the egg whites. Using a wire whisk, beat the egg whites on high for 2 minutes until they form soft peaks. Add the remaining ingredients except for the Greek yoghurt and the maple syrup to the egg yolks and beat until well combined. Gently fold the beaten egg whites into the banana mixture until roughly combined. Don’t over mix the batter or it will lose its fluffiness. Heat a skillet over low heat and scoop ¼ cup of the mixture into the skillet. Cook each pancake for 60-90 seconds on each side.
Serve immediately.

OPTIONAL: Top with fresh fruit and/or ¼ cup plain Greek yoghurt and drizzle with maple syrup.