Protein Banana Pancakes (Gut-Friendly!)
Because sometimes you just want pancakes that love you back.
These gut-friendly protein banana pancakes are flourless, fuss-free, and taste like Sunday morning. Perfect for breakfast or brunch, and easy to meal prep.
They're made for sensitive-stomach girlies (hi bestie), or anyone who’s over “healthy pancakes” that taste like cardboard or rely on oats you can’t eat.
Ingredients (serves 1 — easy to double)
1 ripe banana (the spottier the better)
2 eggs
1 scoop grass-fed vanilla whey protein (I use raw whey)
As much cinnamon as your heart desires
How to make them
Mash the banana in a bowl (or blend if you're feeling fancy).
Add your protein powder and cinnamon. Mix well before adding the eggs (unless you're blending, then toss it all in at once).
Crack in the eggs and whisk until smooth-ish.
Heat a stainless steel pan over medium and add a generous amount of butter or coconut oil (non-stick is fine too, just make sure it’s non-toxic).
Pour in small pancakes (they flip easier mini). Want speed? Make one big pancake, pop a lid on, and cook on low heat.
Flip after 1–2 minutes (bubbles are your cue). Big pancake? Cook 3–5 mins, flip with a lid or plate, then another 2–3 mins.
Serve hot with Greek yogurt, berries, raw honey, or maple syrup and bacon. Live your brunch fantasy.
Tips & swaps
No whey? Try collagen or plant-based protein (texture may vary).
Want it sweeter? Add maple syrup to the batter.
Meal prepping? Double the batch, store in the fridge up to 2 days, reheat or eat cold.
Why they’re gut-friendly:
No flour = easy on digestion
Simple, high-quality ingredients
Protein-packed, no sugar crash