Confession time. Most high-protein pancake recipes taste artifice to me, but I still wanted to bump my protein up at breakfast.
Which is why I created these High Protein Banana Cream Pie Pancakes.
Why I love it: Adding protein from yogurt plus fruit is more filling than just pancakes alone, which means fewer pancakes and more satiating whole food—but doesn’t sacrificing flavor. Tastes like pie.
- Gluten-free pancake mix, cook according to package directions
- 1 cup plain Greek Yogurt (I use Kirkland brand with 18g of protein per serving)
- Banana slices
- Drizzle of 100% pure organic maple syrup
Layer two 4″ gluten-free pancakes with yogurt. Top with banana slices and a drizzle of pure maple syrup.