Our lives changed forever a couple of years back when we learned how to make pancakes happen with just an egg and a banana (no flour, no filler, no refined sugar!).

Our thrill at this simple recipe was so total that we never thought to amp it up with other ingredients, so when High-Protein Pancakes included this delicious twist, it blew our minds. Try the recipe and never experience Saturday morning the same way again.

Chocolate Banana Pancakes
Serves 2 (makes 6 pancakes)


1 ripe banana, plus more to serve
2 large eggs
2 Tbsp unsweetened cocoa powder
½ tsp baking powder, aluminum-free
maple syrup, to serve


Add the banana to a bowl and mash it until it’s nice and creamy — no lumps.

Crack the eggs into another bowl and whisk until they are thoroughly mixed.

Add the baking powder and cocoa powder to the bowl of banana and then pour in the eggs. Whisk to completely combine everything together.

Spray a non-stick skillet or griddle generously with vegetable oil and heat over medium heat.

Once the skillet is hot, add 2 tablespoons of batter into the pan to make the pancake.

Cook until the sides appear set (you won’t see any bubbles), then carefully flip the pancake.

Once the pancake is cooked on that side, remove the pancake from the heat and place on a plate.

Continue these steps with the rest of the batter. Serve with sliced banana and maple syrup, if desired.

Note: Because these pancakes are pretty thin, they scrunch up easily, and they’re a little difficult to flip, I use a fork in addition to the spatula to help flip them over and remove them from the pan.

Excerpted from High Protein Pancakes: Strength-Building Recipes for Everyday Health by Pamela Braun. Copyright © 2017. Used with permission of the publisher, Countryman Press. All rights reserved.

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