Tess Langley’s peanut butter pancakes


Image source: veronikajanu
Protein pancakes by Tess Langley

Tess Langley’s peanut butter pancake recipe is just 1 of 11 tasty recipes shortlisted for the Supplement Centre protein recipe competition.

To view all 11 recipes, download the Ultimate Protein Recipes cookbook or go to the Competition post for links to each recipe.

Vote for your favourite recipes using the social buttons on the left. Bon Appetit.

Why I like this – I’ve only just discovered the joy of protein pancakes. Anything that has peanut butter in is a winner for me. They’re a really filling breakfast and they keep me full right up until lunchtime, which is something I can say about few breakfasts.

Preparation time – 5-10 minutes (if you have all of the ingredients to hand)

Cooking time – 1-2 minutes per pancake

Ingredients (serves 2)

For the pancakes
– 2 eggs
– 1 scoop vanilla whey protein
– 1 large banana, chopped
– 1-2 tbsp Greek yoghurt
– 1 tbsp peanut butter
– 1-2 heaped tbsp porridge oats
– Coconut oil (to fry them in)

For the topping
– 1-2 tbsp Greek yoghurt
– Raspberries, blueberries or banana and cinnamon


1. Crack eggs into a mixing bowl, add all ingredients for the pancake mix and whisk thoroughly with a hand blender.
2. Add some coconut oil to a frying pan and pour some of the mixture out – about the size of shop-bought American-style pancakes.
3. Wait for it to cook on one side (don’t turn it over too quick as it’ll break and go all over the place.
4. When cooked on one side (after about 30 seconds), flip over and cook the other side.
5. Repeat for the rest of the mixture and stack pancakes on top of each other.
6. Leave some to cool for tomorrow’s breakfast or a snack for later.
7. Add a healthy dollop of Greek yoghurt and blueberries/raspberries or banana and cinnamon on top.

Top tip

These pancakes are also delicious as a cold snack. They will keep in the fridge for several days – if you can resist eating them all when they’re fresh!

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