• TheGunnChowderPot

Banana pancakes

Don’t ‘pan’ic, there’s plenty cakes for everyone!

These pancakes are one of our all time favourite breakfasts. The combination offers a high protein alternative to the traditional crepe and offers a great boost of energy before completing our one form of exercise of the day. They can be enjoyed with your favourite toppings but they are really well complimented with a creamy yoghurt and fresh fruit.

The Recipe

Serves: 1

Prep time: 5 mins

Cook time: 10 mins


1 banana

1 egg

¼ tsp baking powder

1 scoop vanilla protein powder (optional)

1 tbsp butter for frying

For the raspberry compote

50g frozen raspberries

1 tbsp lemon juice

1 tbsp maple syrup

½ tsp cornflour


  1. Combine all the ingredients in a food processor until it forms a smooth batter

  2. Heat half the butter in a frying pan on a medium heat until melted and sizzling.

  3. Pour in a quarter of the batter in a small circular shape in the pan.

  4. After about 2 ½ minutes flip the pancake and cook for another 2 minutes on the other side, until it is golden brown.

  5. Repeat step for with the remaining batter to create 3 more pancakes. After the second pancake is made, add the remaining butter to the pan and let it melt completely.

  6. To make the compote, defrost the raspberries over a medium heat until they are heated through. Then add the remaining ingredients and simmer until well combined and slightly thickened.

  7. Serve with your choice of toppings.

  8. Serve and enjoy!


*You do not need to add the protein powder but it is a nice addition if you are consuming the pancakes before a big workout or a lot of exercise.

*We served the pancakes with coconut yoghurt and a raspberry compote but feel free to swap out with any of your favourite pancake toppings.


*Make sure to use a non-stick pan so that the pancakes are easier to flip.

*We find that the pancakes keep their shape best when you keep them relatively small.

*You can use a bigger frying pan and fry more than one pancake at a time, just make sure to keep the batter very separate.

*Our favourite toppings to serve the pancakes with are coconut yoghurt and berries or a warm berry compote, (see chia seed breakfast pudding recipe).

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