Banoffee pie. The Brits freaking love the stuff. I didn’t really see the appeal at first, but then my brain’s gears started turning, and I realized that two of my absolute favorite flavors were at work here. Toffee and banana. Banana and toffee. TOGETHER AT LAST! Er, since 1971, allegedly.
As usual, I wanted a dessert, but I wanted it in pancake form. Because that’s not weird, right? Of course, I wanted a healthier, protein-packed version, too. This is what I came up with. I sure hope you guys enjoy it.
Banoffee Protein Pancakes
Time: About 20-25 minutes
Yield: About 4 medium pancakes
You will need…
- Food scale
- Stand mixer or hand mixer
- Medium mixing bowl
- Small mixing bowl
- Griddle or large frying pan
- Rubber spatula
- Turner-style spatula
- Paring knife or other good slicing knife
- Small frying pan
- 1 packet (28 grams) Quest Banana Cream protein powder
- 24 grams all-purpose flour
- 8 grams sugar-free, fat-free butterscotch pudding mix (Jello brand)
- 1 teaspoon reduced-sodium baking powder
- 1 cage-free egg, medium-large sized, separated
- 2 ounces 0% plain greek yogurt
- Seltzer (or water, or almond cashew milk)
- 1/4 tsp vanilla extract
- 75 grams (one small) banana
- 1/2 tablespoon (about 7 grams) Smart Spread Omega 3 buttery spread
- Separate egg, putting white into stand mixer, and set yolk aside.
- Whisk together dry ingredients in a medium mixing bowl.
- At this time, turn on your mixer on medium-high to beat the egg whites to stiff peaks. On my KitchenAid, I usually use speed 6.
- In a small bowl, gently whisk the egg yolk, greek yogurt, and vanilla with a splash (<1/4 cup) of seltzer or your liquid of choice.
- Add the liquid ingredients to the dry, folding it in with the rubber spatula.
- Once the egg whites are beaten to stiff peaks, gradually fold it into the batter with a rubber spatula. Batter will be very thick; the pudding mix thickens it considerably more, so I usually use more liquid than in my other pancakes. This results in thinner, less fluffy pancakes, but they are extremely moist and flavorful nonetheless.
- After folding in the whites, heat your griddle to medium (about 300F). Let the batter rest while it heats up.
- Using a measuring cup (1/4 cup), scoop the batter onto the griddle. Watch carefully—they’re ready to flip when bubbles are visible and edges look set.
- Meanwhile, heat up a small frying pan on low. While it gets hot, slice your banana.
- Add the Smart Spread to the pan and swirl it around so it coats the bottom evenly.
- Add the sliced bananas and let them cook for about 2 minutes. Flip, and cook an addition 2 minutes. Bananas should be slightly browned and softened, but not falling apart. Optional: you can add brown sugar and/or rum to the pan.
- Plate the pancakes & add the caramalized bananas on top. I topped mine with Walden Farms Caramel Syrup & some fat-free whipped cream!
Nutrition Facts (not including whipped cream)
Not too shabby for a delectable dessert, am I right? If you try out the recipe, be sure to post the results on Instagram using the hashtag #FoodIsMyFrenemy! You can also find me on Pinterest, so feel free to Pin my recipes to your boards!