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Low Carb Protein Pancakes

Serves: 2 (4 x pancakes per serves)

Time: 15mins


  • 1 Large very ripe banana

  • 2 Large Eggs

  • 40g Vanilla Protein Powder

  • 1/4 tsp Cinnamon

  • 1/4 tsp baking powder

  • 1/4 tsp Salt


  1. In two bowls, separate the egg whites from the yolks. Make sure you don't get any yolk, oil or anything in the egg whites. with hand beaters, beat the egg whites on high for 2 minutes until they form soft peaks.

  2. Add the egg yolks with the remaining ingredients in to a medium size bowl. Beat until smooth.

  3. Gently fold 1/3 of the egg whites into the banana mixture until combined. Fold half of the remaining eggs whites into the banana mixture and then finally the last portion. until it's all well combined.

  4. Heat a none stick pan on low (Use olive oil spray if necessary). scoop 1/4c of mixture onto the pan and cook for 60-90 seconds each side. or until golden brown.

  5. Serve pancakes immediately.

  6. OPTIONAL: top with fresh fruit, yoghurt, honey etc.

Please remember any additional toppings are not included in the outlined macronutrient profile.


Per Serve: 4 pancakes

Energy: 203cals

Protein: 23g

Carbs: 17g

Sugar: 9g

Fat: 5g

Sat. Fat: 2g

Sodium: 455mg


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