High Protein, High Fiber Banana Pancakes

If you are looking for a yummy weekend pancake recipe that won’t spike your blood sugar and keeps you full for hours, this recipe is it! I love making these on a Sunday and is great for meal prep. Sometimes I even have them as a afternoon snack with some peanut butter and banana!

Recipe (makes 8 medium sized pancakes)

• 1 ripe banana

• 1 egg

• 1/3 cup Greek yogurt

• 1 cup protein milk (I used this for more protein but any dairy or nut milk will work)

• 1 tsp vanilla extract

• 1 cup almond flour

• 2 cups oat flour (just use regular oats and blend in a blender)

• 2 heaping tbsp of ground flax or chia seeds

• 1 tsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

Instructions

1. Mash the banana in a large mixing bowl until mostly smooth.

2. Add the egg, Greek yogurt, milk, and vanilla. Whisk everything together until well combined and creamy.

3. Add the almond flour, oat flour, flax or chia seeds, cinnamon, baking powder, and baking soda directly into the same bowl.

4. Gently mix until just combined. Don’t overmix—some small lumps are okay.
   (If batter feels too thick, add a splash more milk.)

5. Let the batter sit for 3–5 minutes to thicken slightly.

6. Heat a non-stick pan over medium heat and lightly grease it.

7. Pour about 1/4 cup batter per pancake and cook until bubbles form on top (about 2–3 minutes), then flip and cook another 1–2 minutes.

Macros per pancake with the protein milk - Calories: ~205 kcal Protein: ~9 g Carbs: ~22 g Fat: ~8.5 g Fiber: ~2.5–3 g

Serving ideas

• Greek yogurt + berries

• Peanut butter + banana slices

• Maple syrup + cinnamon