My wife and I have these pancakes on Saturdays, and we love them. Deliciousness, while hitting your macros.

I addapted the recipe from this video.

I’ve included two versions: a conventional option, and a sheet pan option. We’ve been using the sheet pan option most recently, as it’s much simpler and doesn’t require standing at a stove for a long time.

NOTE: measurements below are for roughly 1 person. So, multiply it by the number of people you’re cooking for.

Ingredients:

  • 1 banana
  • 2 eggs
  • 2 scoops (~60g) protein powder
  • 1/8 teaspoon (0.6 g) baking powder
  • A pinch of salt
  • Ground cinnamon (to taste)
  • Vanilla (to taste)
  • Sweetener (Zero-calorie when possible; 2 packets monk fruit sweetener was originally recommended; we often use honey)
  • ~15 g of ground nuts (I like 10 g of Walnuts, 5 g Macadamia Nuts, 1 g Brazil nut)

Instructions:

Conventional Pancakes

  1. Prepare Banana: Peel banana and mash it in a bowl with a fork. It can remain slightly clumpy or be mashed until smooth, according to your preference.
  2. Mix Wet Ingredients: Add two eggs to the mashed banana and mix well.
  3. Dry Ingredients: Stir in the baking powder, a pinch of salt, and protein powder until no dry spots remain.
  4. Seasoning: Add ground cinnamon, vanilla, and some zero-calorie sweetener, adjusting quantities to personal taste. Mix until well combined.
  5. Cooking Pancakes: Preheat a pan over medium-low heat and coat with cooking spray or a bit butter/ghee. Pour the batter slowly to form pancakes. Cook until bubbles form on the surface, then flip. Cook the second side briefly until done.
  6. Serving: Garnish with your choice of fruit and/or syrup before serving.

Sheet Pan Pancakes

  1. Prep: Move an oven rack to the middle position and preheat your oven to 220°C (425°F). Lightly grease a 9x13-inch baking sheet with cooking spray or a bit of butter to prevent sticking.
  2. Prepare Banana: Peel banana and mash it in a bowl with a fork. It can remain slightly clumpy or be mashed until smooth, according to your preference.
  3. Mix Wet Ingredients: Add two eggs to the mashed banana and mix well.
  4. Dry Ingredients: Stir in the baking powder, a pinch of salt, nuts, and protein powder until no dry spots remain.
  5. Seasoning: Add ground cinnamon, vanilla, and some zero-calorie sweetener, adjusting quantities to personal taste. Mix until well combined.
  6. Pour: Pour the batter evenly onto the prepared baking sheet. Use a spatula to spread it into an even layer.
  7. Optional Toppings: Add toppings, if you’d like. Blueberries, chocolate chips, or sliced bananas before baking.
  8. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes.
  9. Check for Doneness: The sheet pancake is done when the top is golden-brown and the center springs back when you touch it lightly. You can also insert a toothpick into the center to make sure it comes out clean.
  10. Serve: Let the pancake cool for a few minutes before slicing it into squares or wedges and serving with your favorite toppings.

Macros (Per person)

Calories: 587 kcal
Protein: 66 g
Carbohydrates: 34 g
Fat: 22 g