dairyfree

This flufffy protein banana bread pancake is my go-to when I want something warm and delicious, but still genuinely nourishing. It’s a quick, small-batch bake (serves two) that gives you that banana-bread vibe without committing to a full loaf. Perfect for an easy breakfast, an after-school snack, or a “I need something solid” morning or afternoon tea.

My whole family loves this simple bake, it’s become a weekly favourite!

Health benefits

This is a high-protein, high-satiety option that works beautifully for steadier energy and fewer snack cravings later. With wholemeal spelt flour, banana and almonds, you’re also getting a decent fibre hit to support digestion and gut motility. Per serve, it provides about 32 grams of protein if made with 15g protein powder and Greek yoghurt, plus about 7.5 g fibre (made with whole spelt flour).

Ingredients

What makes this one work so well is the simple combo of yoghurt (I use Greek or natural) and egg for moisture and structure, ripe banana for natural sweetness, cinnamon for that classic banana bread warmth, and wholemeal spelt flour (or see variations for GF) for a more sustaining, fibre-friendly base. The slivered almonds add a toasty crunch on top, but they’re totally optional if you’re keeping it nut-free.

If you’re not able to use overripe bananas, you might like to add in more rapadura or coconut sugar.

How to make this protein banana bread pancake

You’ll mix the wet ingredients first so everything blends smoothly, then gently fold in the flour so it stays tender rather than tough. I have tested this with plain white and wholemeal spelt, gluten-free plain flour, and half almond meal/ half buckwheat flour (it is very versatile and works well with all). Baking it in a small tin or skillet helps it cook quickly and evenly, and topping it with banana, almonds and a sprinkle of coconut sugar gives it that golden, bakery-style finish. It’s done when the middle feels firm to the touch and the top is nicely browned.

I cook mine in my Solidteknics AUS-ION™ 22cm Sauteuse, it’s my go-to for reliable, non-toxic cooking. I’ve shared more about why choosing safe cookware is so important HERE.

Serving suggestions and how to store

This high protein banana bread pancake is best served warm, straight from the oven (though you could also make ahead and warm to serve), with extra yoghurt on top. A drizzle of maple syrup or honey is optional, especially if your banana wasn’t super ripe. If you have leftovers, store them in an airtight container in the fridge and reheat gently (oven or sandwich press works well). You can also freeze portions for an easy grab-and-go brekkie.

Vary this protein banana bread pancake to suit your dietary needs

If you’re using protein powder, this collagen protein is a great option because it’s flavourless and doesn’t overpower the banana, and a simple whey isolate can also work well if you tolerate dairy. For nut-free, skip the almonds or swap them for sunflower seeds. For gluten-free, use your preferred gluten-free flour, or try a half buckwheat flour, half almond meal combo for a great texture.

Remember you can search our huge collection of protein rich recipes using the RECIPE FILTER one of many fabulous features to make life easier inside the Well Nourished Family membership.

Print Recipe

5 from 1 vote

Protein Banana Bread Pancake

This protein banana bread pancake is my go-to when you want something warm and delicious, but still genuinely nourishing.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert, Snack

Servings: 2

Author: Georgia Harding

Ingredients

• 120 g natural, Greek or coconut yoghurt (½ cup)
• 1 egg/s
• 1 tbsp rice malt syrup, honey or maple syrup
• 1 scoop/s protein powder – approx. 15g, see below
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 60 g plain flour of choice (½ cup)
• 1 ripe banana/s – chopped
• 60 g slivered almonds (½ cup)
• 1 tbsp coconut sugar or rapadura
• 1 tsp butter or coconut oil – to grease pan or tin

Serve

• 120 g natural, Greek or coconut yoghurt (½ cup)
• rice malt syrup, honey or maple syrup – optional

Metric – US Customary

Instructions

• Preheat oven to 180°C/350°F (fan forced).
• In a mixing bowl combine the yoghurt, egg, sweetener, protein powder, baking powder, bicarb soda, and ground cinnamon. Mix with a spoon or whisk to combine well.
• Very gently fold in the flour. I have tested this with spelt flour, gluten-free premix plain flour, and half almond meal/ half buckwheat flour (all worked perfectly). It would also work with plain wheat flour.
• Grease a baking tin or small oven proof pan or cast iron skillet (approx. 20cm) with butter or coconut oil. I always use my favourite Solidteknics AUS-ION™ 22cm Sauteuse
• Pour in the batter, top with the sliced or chopped banana, then almonds and coconut sugar.
• Bake 15-20 minutes until golden brown and firm to touch in the middle.

Serve

• Serve warm out of the oven with Greek yoghurt or natural yoghurt.
• Drizzle over maple syrup of honey if you like.

Choosing a protein powder

• I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. Or a simple whey protein isolate (with no added extra ingredients) are best.

Notes

Nut-free

Omit the almonds or replace with sunflower seeds.

Gluten-free

Replace with the gluten-free flour of choice (or half buckwheat flour, half almond meal).

Dairy-free

Choose coconut yoghurt and oil to grease the pan.

If you don’t have protein powder

Replace it with 1/4 cup of almond meal (they just won’t be quite as protein rich though).

 

 

I have a feeling this will become a red hot favourite recipe – let me know in the comments if you love it too!