Big Breakfast: Banana Protein Pancake recipe

A few days ago I wanted something different for breakfast. I love oatmeal and yogurt, hard boiled eggs and egg white omelets but none of these things were going to get the job done on this particular morning. I wanted brunch: pancakes, eggs, the whole nine yards. Here’s what I came up with:

And voilà, my very own version of a fancy brunch plate: 1 banana protein pancake, an open-faced egg and tomato sandwich and berries. As I am following the 21 Day Fix® eating plan, my breakfast came out to 1 red container, 1 yellow container, 1 purple container, 1/4 green container and 1 tsp. of a healthy fat. It was delicious and satisfying; it kept me full long after my mid-morning workout! The pancakes have a really light texture and are thin; they almost have the texture of crepes. The bananas are naturally very sweet, especially when you use very ripe bananas, so these pancakes don’t need syrup or honey added to them either! I hope you enjoy them!

Banana Protein Pancakes (recipe makes about 4-5 thin pancakes)11992162_10102008658254557_924008844_n


2 medium size very ripe bananas

1 egg

1/3 cup egg whites

1/2 tsp cinnamon

1 tsp pure vanilla extract

Coconut oil cooking spray

Smash the banana completely and then whisk in the eggs and egg whites until it forms a thin batter. Add in cinnamon and vanilla extract. Cook on medium-high heat in a nonstick pan coated with coconut oil cooking spray for about 2-3 minutes each side (until the pancake is a lovely golden brown).

Buon appetito!


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