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+ servings
Large stack of banana protein pancakes from the side angle, topped with bananas, blueberries, and whipped cream, on a white dish.
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5 from 2 votes

Banana Protein Pancakes

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: banana protein pancakes, honestandtasty, keto pancakes, low-carb pancakes, pancake recipe, protein pancakes, protein pancakes without protein powder, toddler-friendly pancakes
Servings: 3
Calories: 268kcal


  • 1 banana (smashed)
  • 3 eggs
  • 5 tbsp almond flour
  • ½ tsp sea salt
  • ¼ tsp cinnamon
  • ½ tsp vanilla
  • 3 tbsp butter
  • maple syrup for topping
  • whipped cream for an optional topping
  • berries or sliced banana for an optional topping


  • In a mixing bowl, mash the peeled banana using the back of a fork. You can also use an immersion blender or a blender to make the batter.
  • Crack and whisk in 3 eggs.
  • Whisk in almond flour.
  • Whisk in sea salt and cinnamon.
  • Whisk in vanilla. Make sure everything is well-incorporated.
  • Heat half the butter in a large skillet over medium-low heat. Add two-three spoonfuls of batter per pancake to the skillet. Cook for a couple minutes and flip when pancake starts puffing up a little and bottom golden. Cook for another minute or until the other becomes golden too. Remove pancakes to a clean plate and continue process with the remainder of the butter. You can keep pancakes warm in a 200 degree Fahrenheit oven until ready to serve. Top with maple syrup and/or whipped cream and berries/sliced banana. Or even just eat as is! Enjoy!

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    Calories: 268kcal | Carbohydrates: 12g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 194mg | Sodium: 552mg | Potassium: 202mg | Fiber: 2g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg