This banana pancake recipe is a simple and healthy breakfast option. Made with coconut flour, oatmeal, and golden flaxseed, it’s packed with nutrients. The topping of fresh strawberries, no-fat yogurt, and protein isolate adds a delicious and nutritious touch. Perfect for a quick morning meal or a post-workout treat.
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Ingredients
Pancake
Banana1- egg Egg2
- Coconut flour15g
- Oatmeal15
- Golden flaxseed8g
Topping
- Strawberries6
- Tarmar valley no fat yogurt100g
- Rule1 protein isolate chocolate flavour15g
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Nutrition (per serving)
Calories
68.4kcal (3.42%)
Protein
7.6g (15.2%)
Carbs
4.7g (1.71%)
Sugars
1.8g (3.5%)
Healthy Fat
0.8g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
How to make Banana Pancake
Making the Pancake
- Step 1
Mash the banana in a bowl until smooth.
- Step 2
Add the eggs, coconut flour, oatmeal, and golden flaxseed to the mashed banana. Mix well to form a batter.
- Step 3
Heat a non-stick pan over medium heat. Pour a portion of the batter onto the pan and cook until bubbles form on the surface.
- Step 4
Flip the pancake and cook the other side until golden brown. Repeat for the remaining batter.
Preparing the Topping
- Step 1
Slice the strawberries into small pieces.
- Step 2
Mix the no-fat yogurt with the protein isolate until well combined.
- Step 3
Top the cooked pancakes with the yogurt mixture and sliced strawberries.
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Nutrition (per serving)
Nutrition (per serving)
Calories
68.4kcal (3.42%)
Protein
7.6g (15.2%)
Carbs
4.7g (1.71%)
Sugars
1.8g (3.5%)
Healthy Fat
0.8g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a ripe banana for better sweetness and flavor.
Cook the pancakes on medium heat to avoid burning.
You can substitute the protein isolate with your preferred protein powder.
FAQS
Can I use regular flour instead of coconut flour?
Yes, you can substitute coconut flour with regular flour, but the texture and flavor may vary.
Can I use frozen strawberries for the topping?
Yes, frozen strawberries can be used, but fresh strawberries will provide better texture and flavor.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is gluten-free as it uses coconut flour and oatmeal instead of wheat flour.
Can I make the pancakes ahead of time?
Yes, you can make the pancakes ahead and store them in the refrigerator for up to 2 days. Reheat before serving.
Can I skip the protein isolate in the topping?
Yes, you can skip the protein isolate if you prefer a simpler topping.
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