Protein Banana Bread Pancake
Servings: 2
This protein banana bread pancake is my go-to when you want something warm and delicious, but still genuinely nourishing.
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
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.