Pancakes are a breakfast staple that can often feel like an indulgence. With a few healthy swaps though, pancakes can be a filling, but still sweet, breakfast with just as much protein as an egg. Double (or even triple) this recipe to feed the whole family.

Serves 1 (recipe can easily be doubled to serve more)


  • 1 banana
  • 2 eggs
  • ½ cup almond flour
  • 2 tablespoons hemp protein powder (I used Nutiva brand)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • Butter, ghee, or coconut oil (for frying pancakes)
  • Nut butter
  • Berries
  • Maple syrup


  1. Add all of the pancake ingredients to a food processor or blender and blend until smooth.
  2. Add a little bit of oil to a pan (I use a cast iron) over medium heat. Pour pancakes using a ¼ cup measuring cup and allow to cook until bubbles start to form.
  3. Flip the pancakes and continue cooking for another 1-3 minutes until ready.
  4. Serve with toppings of choice and enjoy! (Note: if your batter is too thick, you can thin it out a little bit with your favorite milk.)
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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.