Meatless Monday’s: Banana Protein Pancakes

Some breakfasts are worth leaping out of bed for, and these Banana Protein Pancakes are at the top of that list. Imagine warm, golden pancakes that are fluffy on the inside, dotted with rich dark chocolate chips, and carry just enough sweetness from ripe bananas to feel like a treat—without any of the guilt.

What makes this stack so special is that it’s secretly packed with protein. Cottage cheese and egg whites boost the staying power of your breakfast, oats keep you fueled, and a hint of cinnamon ties it all together with cozy, comforting flavor. The best part? The batter comes together in a blender in seconds, so you can go from “just woke up” to “stack of pancakes on the table” in less time than it takes to make a cup of coffee.

Top them with fresh fruit, a drizzle of nut butter, or just let those melty dark chocolate chips do the heavy lifting. Whether it’s post-workout fuel, a lazy Sunday brunch, or a midweek breakfast upgrade, these pancakes prove that healthy can still feel indulgent.

Banana Protein Pancakes

Ingredient List

1 cup (90g) oats
1 ripe banana
½ cup (115g) cottage cheese
¼ cup egg whites (1–2 eggs)
4 tbsp. coconut milk (from a carton)
½ tsp. cinnamon
½ tsp. baking powder
¼ cup (45g) dark chocolate chips (70%)

Directions

Place all ingredients except the chocolate chips into a blender and blitz until smooth. Stir in the chocolate chips.
Heat a non-stick pan over medium-high heat. Pour in the batter to form pancakes and cook for 2–3 minutes per side until golden.
This recipe makes about 6 small pancakes. Serve warm with your favorite toppings.
Makes 6 pancakes.

Nutrition Facts

Calories per serving: 424
Fats per serving: 18 grams
Protein per serving: 12 grams
Carbohydrates per serving: 52 grams
Note: Nutrition information is per 3 small pancakes. Toppings are not included in nutritional information.

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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