Protein pancakes

This is the easiest recipe EVER and these protein pancakes make a great breakfast, snack, pre-workout fuel or even dessert (think drizzled chocolate).  The recipe below is gluten free and although we use Gnarly Whey in the video, these can also be dairy free if you use Gnarly Vegan. I like to top them with plain greek yogurt and fresh berries, but a schmear of almond butter is also pretty damn delicious.  The recipe below (made with Whey) makes ~2 pancakes and comes in at about 20g protein, 33g carbohydrates and 7g of fat.

Why this recipe is good fuel:

Banana – Simple carbohydrates, quick energy

Gnarly Whey Vanilla Protein – Good source of protein

Egg – Protein, fat and a great source of choline and B vitamins.


RECIPE (makes 2 smallish pancakes or 1 large):

1 banana

1 egg

1 scoop of vanilla protein powder (whey or vegan)


Put the banana in a bowl and mash.  Add the egg and protein powder and mix well.  Heat a pan over medium heat and add your choice of oil or cooking spray.  We use coconut oil because of the high flash point and amazing smell! Add enough batter to equal your desired pancake size.  Cook slowly, looking for the pancake edges to firm up a bit. The top will still seem fairly loose, but you can flip the pancake as soon as the edges are firm.  Cook until both sides are a nice golden brown. Enjoy!!

Shannon O'Grady

Shannon O'Grady

Shannon O’Grady is the CPO & COO for Gnarly Nutrition. She has her doctorate in Biology from the University of Utah, and through research in nutritional physiology and her own obsession with sports nutrition, ended up at Gnarly Nutrition.

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