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Banana Protein Pancakes

Is there any sweeter way to say I LOVE YOU than through someone's belly? I think not!

Food is so much more than just fuel. Food is medicine. Food is pleasure. Food is comfort. Food is connection.

And while I do believe we should mostly eat to fuel our bodies, I am also a firm believer that if you choose to eat for reasons other than true hunger, you should do it to actually enjoy yourself.

Do it consciously, do it with intention. Do it without guilt. Do it without guilt or shame. Do it without moral judgements.

And learn to start savouring the experience and the moments with your loved ones.

THIS is what life is all about, right?!

Ok ok, let's good to the good stuff!

This recipe is so easy, relatively quick, and even includes a SECRET ingredient - ask your family if they can taste it once they're made, k? ;)

From my fam to yours, have a wonderful Love Day! xoxo


Banana Protein Pancakes

Prep Time: 10min | Cook Time: 15min | Total time: 25min

Makes: 9-10 small pancakes


  • 1 1/4 cups all purpose flour, spooned into measuring cup and leveled off

  • 2 scoops (1/2cup) vanilla protein powder* (I used Isagenix IsaPro vanilla whey protein)

  • 1 teaspoon baking powder

  • Pinch of sea salt

  • 2 medium ripe bananas

  • 2 large eggs

  • 1/2 cup milk

  • 1/2 cup 1% Greek yogurt**

  • 1 teaspoon vanilla extract

  • SECRET INGREDIENT: a pinch of LOVE :)

  • drizzle coconut oil, for the pan


  • Maple syrup

  • Greek yogurt

  • Sliced bananas/blueberries/raspberries


  1. In a large bowl, whisk together the flour, protein powder, baking powder and salt.

  2. On a plate, mash the bananas with a fork until almost smooth.

  3. In a medium sized bowl, whisk the eggs, then add the bananas, milk, yogurt, and vanilla and whisk until well blended.

  4. Pour the banana mixture into the flour mixture. Whisk until just blended; do not over-mix. The batter will be thick and lumpy.

  5. Set a griddle or large non-stick pan over medium heat until hot. Put a small amount of coconut oil on the pan and swirl it around.

  6. Using a ladle, drop 3 ladles of mix onto the pan, with the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.

  7. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using a spatula, transfer the pancakes to a serving plate.

  8. Repeat steps 5-7 with the remaining batter until all pancakes are cooked.

  9. Now the fun part - making hearts! Using a sharp knife, start with the tip of the heart. The cut a small “v” at the top, and use the knife to round out the edges (doesn’t have to be perfect!). Leftovers/scraps can also be eaten, or share some love with the birdies outside!

  10. Serve 2-3 pancakes with maple syrup, sliced bananas, yogurt and berries - YUMM!


*If you don't have/want to use protein powder, you can substitute with 1/2 cup of flour

**MAKE IT DAIRY-FREE: Use a dairy-free yogurt alternative (just note that the protein content will likely not be the same!)

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