Cindy's Table - Everyday To Gourmet on NBC CT

Banana Blueberry Protein Pancakes
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This recipe was an impulsive decision.  I was looking at 2 ripe bananas on my counter and normally I make a banana bread.  I felt like maple syrup (kinda weird craving) so I decided to make these Banana Blueberry Protein Pancakes! I have a griddle pan in my wolf stove so making these include easy clean-up for me. These were really yummy!!

Note: They did look a little runny and I was going to add in a tablespoon of coconut flour but went for it and they were amazing!


  • 2 ripe bananas
  • 2 large eggs
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • 1 scoop vanilla protein powder
  • 1/4 cup tapioca flour
  • 1/2 cup fresh blueberries
  • Coconut oil, ghee or unsalted butter


  1. In a large mixing bowl mash bananas using a fork then whisk in  eggs, salt and vanilla.
  2. Add in protein and tapioca flour while continue whisking until all ingredients are incorporated.
  3. Fold in blueberries using a rubber spatular.
  4. Heat a large grill pan, griddle or sauté pan over medium-high heat. Once hot add butter or coconut oil and let melt then get hot.
  5. Add 1/4 cup or more of batter for each pancake. Cook each side until the edges begin to bubble (about 2-3 minutes) then flip and cook other side until golden brown.



Cindy’s Note:  If you don’t have tapioca flour then use 1/2 cup of protein.

Cindy Barbieri
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  1. I have always loved the combination of banana and blueberry – these look great,

    Comment by Marye on March 19, 2014 at 2:05 pm

  2. Thanks for the note! I really enjoyed these this morning. Cindy

    Comment by Cindy on March 19, 2014 at 3:10 pm

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