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Breakfast · Pancakes & Waffles
Banana Bread Pancakes
Tastes like the middle slice of banana bread, delivers 29 g of protein.
388Calories
30.7gProtein
45.3gNet carbs
5.4gFiber
7.5gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 large very ripe banana (118 g)
118 g
¾ cup (180 g) liquid egg whites
180 g
⅓ cup + 1 Tbsp (100 g) unsweetened almond milk
100 g
½ cup (60 g) whole-grain millet flour
60 g
3 Tbsp (22 g) tigernut flour (chufa)
22 g
1 Tbsp (8 g) cornstarch
8 g
1⅓ scoops (40 g) vanilla protein
40 g
4 tsp (16 g) allulose
16 g
2½ tsp (10 g) GF baking powder
10 g
1 tsp cinnamon
3 g
1 tsp vanilla extract
4 g
¼ tsp salt
1.5 g
oil spray
2 g
Method
- Mash the banana to a smooth purée in a large bowl, then whisk in the egg whites, almond milk, and vanilla.
- Add the flours, cornstarch, protein, allulose, baking powder, cinnamon, and salt; fold until just combined and rest 5 minutes.
- Cook ¼-cup rounds in a misted nonstick pan over medium-low, 2–3 minutes per side. Banana batters color quickly — go gentler than you think.
- Serve with sliced banana, a spoon of chia jam, or a drizzle of allulose syrup.
Nutrition facts
Per serving.
Calories388
Total fat7.5 g
Total carbohydrate58.7 g
Dietary fiber5.4 g
Allulose8 g
Net carbs45.3 g
Protein30.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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