Vanilla & Berry-nana Pancakes

Prep + cook time: 20 mins 

Serves: 2


  • ½ cup (110g) mashed ripe banana
  • 1 heaped scoop (32g) ISOWHEY Madagascan Vanilla
  • 2 extra-large eggs
  • (60g each), separated
  • 1/3 cup (45g) wholemeal self-raising flour
  • 2 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • 2/3 cup (100g) blueberries
  • olive oil cooking spray
  • ½ cup (140g) natural
  • no-fat greek yoghurt


  1. Place mashed banana, ISOWHEY Madagascan Vanilla, 2 egg yolks, flour, 1 tbsp of the maple syrup and the cinnamon in a bowl; stir to form a thick batter.
  2. Using an electric mixer, whisk egg whites until they form stiff peaks; fold through batter. Scatter over half of the blueberries.
  3. Lightly spray a non-stick frying pan with oil; heat over low heat. Working in batches, drop spoonfuls of batter into the pan; cook for 3 mins each side until golden, to make 6 pancakes.
  4. Serve pancakes topped with yoghurt, remining blueberries and maple syrup.

Meal Prep: Make pancakes; separate with pieces of baking paper and freeze. To reheat, microwave on MEDIUM (80%) for 30 secs–1 min.


8g total fat (2.2g saturated fat), 1633kJ (390 cal), 56.1g carbohydrate, 20.4g protein, 7.2g fibre.