Grain-Free Protein Pancakes

37g protein | 10g fibre | Prep-ahead and PMOS friendly

If there’s one thing I’m always encouraging my PMOS clients to think about when it comes to breakfast, it’s how we can make it more nourishing, satisfying and supportive of blood sugar balance.

These grain-free protein pancakes are a delicious option to have in your breakfast rotation, particularly if you’re looking for a breakfast that provides a good balance of protein, fibre and healthy fats that will keep you full until lunchtime.

They’re also incredibly easy to prep ahead, making them a great option for busy mornings when you don’t have time to cook from scratch.

Why I love these pancakes

Protein is key for a satisfying breakfast.

Starting the day with a protein-rich meal can help to keep you feeling fuller and more satisfied throughout the morning, without spiking blood sugar levels. These pancakes contain 37g of protein per serving, due to the combination of eggs, egg whites and protein powder.

I also love adding chia seeds and ground almonds, which provide fibre and healthy fats alongside the protein.

Fibre is another important part of a balanced breakfast.

These pancakes provide around 10g of fibre, helping you to increase your fibre intake while also supporting a varied and diverse diet.

And of course, breakfast doesn't need to be complicated to be nourishing!

The cinnamon adds flavour and additional blood sugar balancing benefits, while the banana provides natural sweetness, meaning there’s no need for added sugar.

Make them ahead

One of my favourite things about this recipe is that you can make a big batch in advance.

Once cooked, allow the pancakes to cool before storing them in an airtight container in the fridge for up to 3 days. Simply reheat when you're ready to eat and add your favourite toppings.

I love serving mine with Greek yoghurt, seasonal fruit, nut butter and a sprinkle of seeds.

You could also adapt the toppings depending on what you have available - this is a great recipe for using fruit that's in season.

Grain-Free Protein Pancakes

Serves: 2

Protein: 37g per serving

Fibre: 10g per serving

Ingredients

• 2 bananas, mashed

• 3 eggs

• 60g egg whites (¼ cup)

• 50g ground almonds (6 tbsp)

• 1 tsp cinnamon

• 2 tbsp chia seeds

• 50g vanilla protein powder - I used Freesoul - JENWALPOLENUTRITION saves you 15%

• Coconut oil, for cooking

  
  

For topping:

• Greek yoghurt

• Seasonal fruit

• Nut butter

• Seeds

  
  

Method

1. Add the eggs, mashed banana, ground almonds, egg whites, protein powder and cinnamon to a large bowl. Mix well until you have a smooth batter.

2. Heat a little coconut oil in a pan over a medium heat.

3. Once hot, add approximately 3 tbsp of batter to the pan for each pancake.

4. Cook for around 3 minutes, or until bubbles begin to appear on the surface, then carefully flip and cook on the other side.

5. Repeat until all of the batter has been used.

6. Divide between plates and add your favourite toppings.

7. If you're meal prepping, allow the pancakes to cool before transferring to an airtight container. Store in the fridge for up to 3 days and reheat when needed.

   
   

My favourite topping combination for additional protein & fibre

For a really satisfying breakfast, try layering your pancakes with Greek yoghurt, seasonal berries, a drizzle of nut butter and a sprinkle of sunflower or pumpkin seeds.