Protein Pancakes Topped with Raspberries & Greek Yoghurt

Eaten your dinner but still fancying a bit of something sweet? These quick and easy protein pancakes are perfect to cure that sweet tooth.They’re healthy and eco-friendly too! What’s not to love?!

Prep Time: 5 mins

Cooking Time: 5 mins

Difficulty: Easy

Price: £

Serving Size: Two people.


For the protein pancakes –

  • 1 Fair Trade banana
  • 1 scoop of protein powder (vanilla, chocolate or strawberry)
  • 1 medium free-range egg

Top tip: to make your pancakes even more sustainable, why not choose an eco-friendly protein powder? You could avoid whey and choose vegan protein, soy protein or organic sunflower protein.

Toppings –

I used…

  • 2 spoonfuls of Greek yoghurt
  • Half a tub of raspberries
  • Other ideas you might fancy: strawberries, honey, nuts, seeds, blueberries and banana.

Top tip: Why not choose fruit toppings that are in season? The strawberry British season starts in May…. you could try to grow your own or have a fun day out  strawberry picking (and eating a couple too)! Check out this really useful food wheel to see what’s in season:

protein pancakes


  1. Put the banana, egg and protein powder into a blender and blend until smooth.
  2. Heat up fat in a frying pan. Pour the mixture in to make a pancake to the size of your liking (smaller works better).
  3. After the pancake is starting to cook on one side, flip it over to cook the other side.
  4. Stack your pancakes and add your toppings.
  5. And you’re done. Get stuck in and enjoy!

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