Kale and Banana Pancakes



Protein (g)


Carbs (g)


Fat (g)


  • 1 small ripe banana

  • 2 eggs

  • 30g kale, rinsed and patted dry

  • 50g oats (use gluten free if preferred)

  • 100ml unsweetened almond milk (or use milk of your choice)

  • 30g vanilla flavour whey or rice protein powder

  • 1 tsp ground cinnamon

  • 2 tsps coconut oil


To serve:

  • 10g maple syrup


Place all of the ingredients in a blender, except for the coconut oil. Blend well until

Heat a small amount of coconut oil in a frying pan over a medium heat. Tilt the pan to cover the base in the oil. Pour one fifth of the pancake batter into the pan. Tilt the pan to form the batter into a circle.

Cook for 2-3 minutes or until small holes appear on the surface of the pancake. Flip the pancake or turn it over using a fish slice.

Cook for 2 minutes. Remove the pancake from the pan and place on a plate lined with kitchen paper.

Repeat steps with the remaining oil and batter. Serve drizzled lightly with maple syrup.


Store any leftovers in an airtight container and refrigerate for up to 2 days.