Banana Nut Protein Pancakes – WLS Breakfast Recipe

Protein pancakes have long been a favorite of mine. There is nothing I love more than a Saturday morning brunch with Mr. W consisting of some type of egg scramble or frittata and a side of protein pancakes. They are filling enough you don’t need the eggs, I think we just love having the full spread

In my opinion, the best way to get a great texture in protein pancakes is to use banana. It does up the carbs to use a banana but when I use one banana for the two of us, a little goes a long way. The protein in the whey powder also balances out the carbs in the banana which prevents a sugar spike after eating. I use light whipped topping in place of syrup for my pancakes. They are so moist it doesn’t need anything else!

While any vanilla whey protein powder that has 15 or more grams of protein and less than 7 grams of carbs will work for this recipe, I used Unjury® Whey Protein Powder myself. I feel it dissolves very well and makes a great batter.  My clinic sells Unjury and you can also purchase online.

Banana Nut Protein Pancakes - WLS Breakfast Recipe

Course: Breakfast

Cuisine: American

Servings: 4 small servings

Calories: 74kcal

Author: Steph Wagner

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Ingredients

• 1 banana, peeled
• 1 large egg
• 1 tsp baking powder
• 1/4 tsp banana extract
• 1 serving vanilla whey protein powder
• 2 tbsp sliced almonds

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Instructions

• Combine all ingredients except the almonds. Use a potato masher or the back of a large spoon to smash banana and mix all ingredients together until smooth.
• Heat a grilled to medium heat. You don't want it too hot as these pancakes cook very quickly. Keep it medium or even medium low.
• Pour three palm sized pancakes onto the griddle and sprinkle almonds over the top of each. I find three is the most I can handle at one time without cooking. Again...these cook quickly so stay put in front of the skillet with your spatula. When you see small bubble arise to the surface of the pancake, lift a small portion of the pancake up and sneak a peak to see how it looks.
• When ready, flip over and cook another 30 seconds or so, peaking again to see if it's ready. Remove to serving plate and continue with rest of the batter. Spray a dollop of light whipped topping and serve.

Notes

Special Occasion Recipe - Use a food journal to see how this recipe fits in with your plan. Email us with questions.

I prefer to make my pancakes a little smaller and easier to work with. This recipe will make an estimated 8 small pancakes. One serving is 2 small pancakes. 

Nutrition

Serving: 2small pancakes | Calories: 74kcal | Carbohydrates: 8g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 135mg | Potassium: 198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg