paleo banana protein pancakes for the weekend


Although I’m usually not a sweet breakfast person, I got a hankering for some banana pancakes when we were grabbing groceries late Friday night. The store had some really ripe bananas. Realizing they’d probably be tossed out in the morning, I decided to be the #producehero and save them from such a sad and wasteful end.

Instead of dying in the trashcan, they were celebrated on Saturday morning — they were the star! Their ripeness, which might render them useless to a grocery store, made them perfectly sweet and mashable for this recipe.

Generally, sweet breakfasts don’t satisfy my brunching needs — I usually leave a plate of French toast feeling bloated and unproductive, which is not how I like to start my weekends! These pancakes, however, are free of gluten and sugar, so they feel nice and light. They’re sweet and moist enough on their own, so they don’t really need any heavy syrup or butter.

The protein powder makes them nice and filling, and also gives them some body (compared to my 3-ingredient paleo pancakes, which are just bananas+eggs+cinnamon — also great, in their own way).

Fuel your weekend warrior-ing with this breakfast that is both delish and nutrish. 


  • 3 ripe bananas
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 1 scoop grass-fed protein powder (I ❤ Promix Vanilla)* (or non-dairy protein powder of choice for dairy-free)
  • Optional: 1/4 cup blueberries


  1. Preheat oven to 250. This is where you’ll keep pancakes warm as you make more batches.
  2. Mash bananas in a mixing bowl. Scoot mashed bananas to one side of the bowl and crack the eggs into the other side. Whisk the eggs, then stir together with bananas.
  3. Add remaining ingredients except blueberries, if using.
  4. Heat a nonstick or cast-iron skillet on medium-high heat, until a drop of water sizzles when flicked onto the surface.
  5. Melt some coconut oil in the pan and pour 1/4 cup of batter at a time into small pancakes. Do not crowd the pan! Press 3-4 blueberries into each of the pancakes.
  6. When the tops of the pancakes start to bubble, flip them over and cook on the other side. Place finished pancakes in the oven on a baking sheet and make remaining batches.
  7. Serve with raw honey, (good) maple syrup, extra blueberries, and a side of bacon!

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