Protein Banana Pancakes

Thin pancakes with warm blueberry topping! 

These do the job when you’re craving the real thing on a gluten free and dairy free diet. These healthy pancakes are about 3″ wide (makes about 6), but you can make them slightly larger and cook a little longer if desired. This recipe works good for 1 serving, so double it if needed. I like to use Truvani or Whole Betty vanilla protein powder. 

Warm blueberries are naturally sweet so you don’t even need to use maple syrup. Store leftover blueberries in the fridge. It makes a good snack for later. Pair these thin pancakes with turkey bacon for additional protein.

Add the vanilla extract, protein powder, eggs, and peeled banana to a mixing bowl. You can add baking powder to get them a little thicker. If you don’t have any on hand, it’s ok. Most times I don’t use it.

Using a fork, mash the banana against the side of the bowl until it’s pretty smashed down. Use the fork to whisk all ingredients together. It’s ok to be a little lumpy, but try to mash down most of the banana.

Heat a griddle on the stovetop to low. Use coconut oil to grease the griddle. Coconut oil tastes much better than other oils for this recipe.

Pour mix onto griddle to make 6 small pancakes. If your griddle is small, just do 4 at a time. I make them about 3″ wide. You can pour more batter to get them bigger and just cook a little longer.

Cook until they bubble a little – usually 1 minute and then flip and cook another 1-2 minutes.

Warm frozen or fresh blueberries in a pan on the stovetop or microwave for 1-2 minutes. Top your pancakes with the warm blueberries.