Banana Protein Pancakes
A quick, nourishing single-serve stack. Naturally sweetened, gluten-free friendly, and packed with protein.
Why You'll Love These Pancakes
If you've ever eaten a stack of traditional pancakes only to be hungry again an hour later, these are your answer. No white flour, no refined sugar, no blood sugar crash. Just real ingredients that actually do something for your body.
Eggs are one of the most complete protein sources around, and they're loaded with biotin, zinc, and vitamins A and D - all essential for skin repair and elasticity. They also provide choline, which supports liver function (and your liver is one of your biggest skin health organs).
Hemp protein powder brings a full amino acid profile along with omega-3 and omega-6 fatty acids in an ideal ratio, both critical for maintaining a healthy skin barrier and keeping inflammation in check. It also adds a gentle plant-based protein hit that keeps you satiated well past breakfast.
Banana provides natural sweetness without the need for added sugar.
Buckwheat, despite the name, is completely gluten-free and rich in rutin, a plant compound that supports collagen production and strengthens capillaries. It also has a lower glycaemic impact than regular flour, meaning no mid-morning energy slump.
Ghee is rich in fat-soluble vitamins A, D, E and K, and the healthy fats help your body actually absorb them. Fat is also essential for keeping skin supple and moisturised from the inside out.
Cinnamon helps regulate blood sugar response. Even a small amount can blunt glucose spikes, which is important because high blood sugar is one of the leading drivers of collagen breakdown and premature ageing.
The result? A breakfast that keeps you full, feeds your skin, and genuinely tastes like a treat.
Ingredients (serves 1)
½ ripe banana, mashed
2 eggs
15g (approx. 2 tbsp) hemp protein powder
1 tbsp buckwheat flour
½ tsp baking powder
Pinch of cinnamon
1 tsp ghee (for cooking)
To serve:
2 tbsp coconut yoghurt
½ banana, sliced
1 tbsp pure maple syrup
Method
Mash the banana. In a bowl, mash the banana well with a fork until smooth (a few small lumps are fine).
Mix the batter. Add the eggs to the mashed banana and whisk together. Stir in the hemp protein powder, buckwheat flour, baking powder, and cinnamon until just combined. The batter will be soft and slightly looser than traditional pancake batter. If it feels too runny, add an extra buckwheat flour.
Cook. Heat ghee in a small pan over low-medium heat. Pour in portions of batter to form small pancakes (about 8–10 cm wide). Cook until bubbles form on the surface and the edges look set, then flip carefully and cook for another 1–2 minutes. Low and slow is the key, these are more delicate than regular pancakes.
Top and serve. Stack your pancakes and top with coconut yoghurt, sliced banana, and a drizzle of maple syrup. Serve immediately.
Notes
Flour tip: Start with 1 tbsp of buckwheat flour and only add more if the batter feels too loose. Too much and you'll lose that light, custardy texture.
Protein powder: This recipe uses Hemp Gold protein powder, which has a mild, nutty flavour that works beautifully here. If substituting, a plain or vanilla pea protein might also work (but I haven’t tried it).
Ghee: Well-tolerated by many with dairy sensitivity, but coconut oil works as a swap if needed.
Ripe banana matters: The riper the banana, the sweeter and easier to mash.
Enjoy x