Easter is nearly upon us, and these protein pancakes are the perfect way to start the day (Although I definitely make these all year round!)

I like to add protein powder as my diet tends to be low in protein, so it’s a great way to get more into my day. If you don’t like using protein powder, or don’t want to buy some specially, you can just add more oats/buckwheat to get the right consistency.


PROTEIN PANCAKES makes about 9 pancakes – serves 2 – 3

  • 120g peeled banana (you can sub fresh pear)
  • 1/2 cup oats or buckwheat flakes
  • 2 scoop protein powder (1 scoop is 20g) I used vegan vanilla protein powder – chocolate also works well. 6 tablespoons any type of milk (I used Almond)
  • 2 eggs
  • 1 heaped teaspoon baking powder
  • 1 teaspoon white wine vinegar


  1. Put all the ingredients (except the baking powder and the vinegar) into a blender and blitz till you get a smooth, thick batter. If it’s too thick to pour into a pancake shape, add a bit more milk.
  2. Add the baking powder on top of the mixture, then pour the vinegar onto the baking powder – it will fizz!
  3. After a minute or so, stir the baking powder into the mixture.
  4. Either spray your frying pan with cooking oil, or wipe a bit onto the surface, then heat over a medium heat (You want the pan to be hot before the first pancake hits the surface)
  5. Pour some of the pancake batter onto the frying pan into an american style pancake shape, keep the heat medium high – when bubbles start to appear on the top, then flip it over. )If it looks too brown on the cooked side, turn the heat down a bit).
  6. After about a minute, remove the pancake
    and place on one side. (I usually put them on
    a piece of kitchen paper). If the second side 8. of the pancake is not brown enough, you can
    cook for a bit longer. 9.
  7. I don’t tend to re oil the pan during the cooking process but please do so if you find the pancakes are starting to stick to the pan.
  8. Repeat this process until all the batter is used up and you have a stack of pancakes.
  9. Serve with fruit, yogurt, nut butter, chocolate sauce, maple syrup, whatever else you like. Shown here with dairy free strawberry yogurt, blueberries and date syrup.

By Ella Easton