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pancakes with banana slices on top placed on a clear plate on a wooden table

Banana Walnut Protein Pancakes


  • 3 small bananas
  • 1/2 cup chopped walnuts
  • 6 egg whites



  • 1 tsp pure vanilla extract (avoid HFCS)
  • 2 tsp maple syrup (not Aunt Jemima y’all – the REAL stuff!)
  • 1/2 cup plain low-fat Greek yogurt


  1. In a shallow bowl, mash bananas until smooth. Add walnuts; set aside.
  2. Beat egg whites until stiff. Set aside.
  3. In a large prep bowl, combine dry ingredients.
  4. In another bowl, combine the mashed bananas, walnuts and egg whites with wet ingredients. Add the dry ingredients to the wet ingredients and mix gently to combine.
  5. Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about 1/4 c of batter for each pancake (yes, those are large pancakes!). Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used. Serve.


Oxygen Magazine, March 2012, “Breakfast is Served,” pg 84

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American