Peanut Butter Blueberry Banana Protein Pancakes

By Kate Horney

This holiday season, as part of our Fit Friday Holiday Pancake Serieswe’re serving special pancakes that your whole family will love.

What’s on the breakfast menu this weekend?  

This low carb, high protein pancake recipe will help you balance hunger, reduce cravings, and give you the energy you need to keep up with the hustle and bustle of the season…

banana protein pancakes recipe

Peanut Butter Blueberry Banana Protein Pancakes

Ingredients (Pancakes):

  • 1 large egg
  • 3 large egg whites
  • 1/4 cup unsweetened vanilla almond milk
  • 2 -3 drops of Vanilla Stevia or you can use stevia packets
  • 1 tsp Peanut Butter Extract or Butter Extract
  • 4 TBS Coconut Flour
  • 1/4c fresh or frozen blueberries
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. psyllium husk (Feel free to omit this ingredient; however it keeps the pancakes thick and fluffy!)
  • Non-stick spray or coconut oil for coating your fry pan

Ingredients (Topping):

  • 2 TBS Peanut Flour or PB2
  • 2 -4 tbsp. unsweetened vanilla almond milk
  • 2-3 drops vanilla crème liquid stevia
  • 1/4c fresh or frozen blueberries
  • 25grms sliced banana


  1. First, combine wet ingredients in a bowl. This includes the egg, egg whites,extract and unsweetened almond milk. I like to whip it around real good to make it frothy and light. Mix all of your dry ingredients, which include your coconut flour, baking powder, baking soda, psyllium husk and stevia.
  2. Combine the wet and dry and mix until well combined. If your batter looks to thick, just add another TBS or two of the almond milk until you get your desired consistency.
  3. Stir in your 1/4c blueberries. I use a large pancake griddle when making mine. You could also use a non-stick frying pan and coat it with some coconut oil and set the stove to low-medium heat. Allow your pan to heat up nice and hot. For uniform size pancakes, I use my 1/4c to make smaller pancakes.
  4. Pour your batter into the pan and use a spoon to spread it out into a circle. Once the pancakes bubble, flip and allow to cook on the opposite side.
  5. While pancakes are cooking, prepare your topping. In a small bowl, combine the peanut flour and almond milk. Add almond milk a bit at a time until you reach desired consistency.
  6. Pour peanut butter topping on pancakes. You can layer some of your banana slices in between pancake layers or just scatter on top along with the blueberries.  I also drizzled a bit of Blueberry Syrup that I had on hand to enhance the flavor.


P.S.  Help us spread the fit pancake love…

Pin this recipe so you can find it easily, and click below to share the love with your friends!  🙂

Don’t forget to post a pic of YOUR #healthyholiday pancake breakfast on Instagram...

Hashtag #beyondfitlife and tag @irondiva71 @beyondfitphysiques so we can connect with you!  oxo!