Banoffee Protein Pancakes

Banoffee Protein Pancakes by Food Is My Frenemy

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

Banoffee Protein Pancakes by Food Is My Frenemy

Time: About 20-25 minutes

Yield: About 4 medium pancakes

You will need…

  • Food scale
  • Teaspoon/tablespoon
  • 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


  1. Separate egg, putting white into stand mixer, and set yolk aside.
  2. Whisk together dry ingredients in a medium mixing bowl.
  3. 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.
  4. 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.
  5. Add the liquid ingredients to the dry, folding it in with the rubber spatula.
  6. 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.
  7. After folding in the whites, heat your griddle to medium (about 300F). Let the batter rest while it heats up.
  8. 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.
  9. Meanwhile, heat up a small frying pan on low. While it gets hot, slice your banana.
  10. Add the Smart Spread to the pan and swirl it around so it coats the bottom evenly.
  11. 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.
  12. 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)

Banoffee Protein Pancakes by Food Is My Frenemy


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!


Banoffee Protein Pancakes by Food Is My Frenemy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s