Whey Protein Pancakes


I’ve been chasing the weight floor with swimming lately – laps – freestyle, 30-40 minutes, and oh! There’s nothing like it! Moving from the grrrrrrrr! of the weight floor to the sss-hooosh! sss-hoosh! ssss-hoosh! of the water. I love it! It’s such a full-body experience, totally different from squats et al, you just feel… so… one with your body, your heartbeat, the water, everything else gets silenced completely. Anyways, bla bla bla, you’re not here to read about swimming. You’re here for pancakes. So why am I going on and on about swimming? Because swimming’s the reason these pancakes happened. Swimming’s the reason I woke up ravenous. So, today, I did what I do whenever I wake up really hungry: I make protein pancakes. And these ones? Oh, they were perfect, absolutely perfect – in texture, consistency, flavor, and POW! I couldn’t have wished for a better way to start this sunny tuesday morning – and power up for another swim. Do you want the recipe? Here you go:

By the way, guys, don’t forget to click on the photos to get a zoom-in effect of the pancakes’ texture. The way these babies absorbed the syrup was… madness! All right, all right, the recipe:


1 medium ripe banana
1/4 cup whey protein (vanilla or unflavored)
1 tablespoon coconut flour
1/2 cup liquid egg whites
1 tablespoon peanut butter
1/2 teaspoon baking soda (aka bicarbonate of soda)


1. Blend all ingredients together and turn the heat under your nonstick pan to HOT. Add some PAM, coconut oil, or low-calorie spray to it to ensure your pancakes don’t stick.

2. Once your pan is sizzling hot, pour your pancake mix on it. I like to make small pancakes because they’re easier to flip, not properly dollar-sized but, you know, the size of… an adult person’s palm without the fingers… (that’s kind of a nasty example, let me think of another)… the size of an average cup’s rim? Or… an espresso saucer? Hmmm…you get the point (I hope).
3. As soon as your batter hits the (sizzling) pan, turn it down to MEDIUM and, when you see little bubbles appear on the pancakes’ surface, flip them. C’est tout.

Macros for ALL the pancakes:

37.4g protein
24.7g carbs (out of which 8.5 is fiber!)
12g fat

The above ingredients yield six pancakes – or two big ones if you choose to take that route – and they’re delightful! I don’t know why actually but they have a ‘whoegrainy’ feel to them? And the flavors… THE FLAVORS!!!! Banana + peanut butter + sweet marshmallow. I mean, WHAT!?


If you’d like to sub the coconut flour, use some ground oats and/or a combo of ground oats with ground almonds

If you’d like to sub the PB, use cashew but butter, almond butter, OR – to make them nut free – some pumpkin seed or sunflower seed butter.

To top the pancakes, you can use regular maple syrup or WF’s calorie-free maple syrup (which you can get by going here if you’re in the UK or here if you’re in the US).You can also enjoy them with jam or slices of fruit on top.


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