Customizable Protein Pancakes


  • 2 scoops LES MILLS Good Protein Powder – I used vanilla
  • 1/2 cup flour (I used brown rice, but oat flour or all-purpose flour is fine)
  • 1 tsp baking powder
  • 2 bananas, mashed (or 1 cup applesauce or pumpkin)*
  • 1 egg
  • 3/41 cup unsweetened almond milk**
  • Add-ins: chocolate chips, coconut, berries, peanut butter, anything!


  1. Mix together protein powder, flour, and baking powder and stir to combine.
  2. Add in mashed bananas (or applesauce or pumpkin), egg and almond milk and stir until all ingredients are fully combined and there are no clumps.
  3. Let mixture sit for 5 mins to thicken.
  4. Spray a pan with coconut oil or add a teaspoon of coconut oil to the pan to melt.
  5. Over medium heat add each pancake one at a time and top with add-ins of choice.
  6. Let cook for 2-4 mins on each side. Be patient and make sure pancake is mostly cooked through before flipping. Cook time depends on your stovetop, but mine are about 3 minutes on each side.
  7. Top with maple syrup, nut butter or toppings of choice.

For freezing: Place each pancake in tin foil and store directly in freezer once cooled. Pop into toaster and toast until warm.


*You may need to add a bit of maple syrup to the batter if using applesauce or pumpkin, depending on how much sweetness you desire.

**How much milk you add will depend on which flour you use. The mixture should be thick so don’t add too much milk.