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Banana Pancake

Yield 6 small pancakes

Prep Time 5 min

Cook Time 25 min

These high fibre high protein banana pancakes are so light and fluffy and perfect for a lighter weekend brunch!

  • 1/2 cup rolled oats

  • 1 scoop of Metagenics vanilla protein powder

  • 1 medium banana

  • 4 tbsp milk of choice

  • 1 tbsp Baking Powder (aluminium free)

  • pinch of sea salt, and sweetener of choice if desired

  • pinch of cinnamon if desired

For Serving:

  • Sliced banana

  • Maple syrup

  1. Combine all ingredients with a hand blender.

  2. Heat up a pan with a little coconut oil until hot and then add in some batter for your first pancake, around 1/4 cup of batter at a time. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through.

  3. Serve pancakes with some sliced bananas, other fresh fruits as you like and maple syrup for drizzling.


The recipe makes 6-7 small. If you make a larger batch, leftovers can be refrigerated or frozen.


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