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Vanilla Protein Pancakes

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Vanilla Protein Pancakes

Course: Breakfast
Keyword: dairy-free, gluten-free, grain-free, vegetarian
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Servings: 2
Calories: 394kcal


  • 2 Banana (plus extra for topping)
  • 4 Egg
  • 1/2 cup Vanilla Protein Powder
  • 1 tbsp Coconut Oil


  • In a large bowl, mash the bananas. Add the eggs and protein powder. Mix well until a batter forms.
  • Melt the coconut oil in a large skillet over medium heat. Once hot, pour the batter into the skillet, roughly 1/4 cup at a time. Cook for 3 minutes, or until the top starts to bubble slightly, and flip. Repeat the process until all the batter is used up.
  • Transfer to a plate and top with additional banana slices. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. Freeze for up to one month.
  • Serving Size

    One serving is approximately two pancakes.
  • Additional Toppings

    Honey, maple syrup, pureed fruit sauce, nut butter, chocolate chips and/or chopped nuts


Serving: 2g | Calories: 394kcal | Carbohydrates: 29g | Protein: 33g | Fat: 17g | Cholesterol: 376mg | Sodium: 181mg | Fiber: 4g | Sugar: 15g | Vitamin A: 616IU | Vitamin C: 10mg | Calcium: 176mg | Iron: 2mg

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