Blueberry Banana Protein Pancake Bowls
Cook time
Total time
Serves: 2
  • 2 ripe medium bananas, peeled (185g peeled weight)
  • 1 tablespoon almond flour
  • 1 whole egg
  • 2 egg whites
  • 2 tablespoons peanut butter, divided
  • ¼ tsp baking powder
  • ½ tsp pure vanilla extract
  • ⅛ tsp salt
  • ⅓ cup + 2 tablespoons fresh blueberries
  • 1 tablespoon pure maple syrup, divided
  1. Add the bananas, almond flour, egg, egg whites, 1 tablespoon peanut butter, baking powder, vanilla extract, and salt to a blender.
  2. Blend on low for 20-30 seconds until well incorporated and mostly smooth. There may be small chunks of banana remaining and that is fine.
  3. Transfer pancake batter to a bowl and stir in ⅓ cup fresh blueberries.
  4. Heat a griddle or a large non-stick pan over medium heat and grease lightly with coconut oil or cooking spray.
  5. Pour “sand dollar” sized portions (about 3 inches in diameter) of the batter onto the pan or griddle.
  6. Cook 2-3 minutes on one side, and when the pancake begins lightly bubble, it is ready to be flipped.
  7. Cook 1-2 minutes more on the other side.
  8. Repeat the process to make 10 pancakes total.
  9. Create two stacks of 5 pancakes and cut the pancakes evenly into quarters.
  10. Divide the quartered pancakes between two small bowls and top each bowl with 1 tablespoon of fresh blueberries, and then drizzle ½ tablespoon of peanut butter and ½ tablespoon of pure maple syrup over each bowl to garnish.
  11. Enjoy!
Recipe by Nutrition in the Kitch at