Prep 2 mins
Cooking 3 mins
Makes 3 pancakes
Try stopping at one plate of our epic banana split protein pancakes. A fun twist on a retro diner classic, you can’t go wrong with some whipped cream and a cherry on top!
Preheat a lightly greased non-stick frying pan to medium heat.
In a mixing bowl stir the Protein Pancake Mix and water with a whisk until the batter is combined with no lumps.
Spoon the batter into the frying pan and form a round shape to desired size.
Cook on low-medium heat for 90 seconds until bubbles form on top or until golden brown on one side. Flip and continue to cook for 90 seconds until golden brown.
Cut the banana in half lengthways, then in half again the other way, so you have four pieces of banana. Arrange the banana on your pancakes.
Whip the cream until soft peaks form, and either dollop or pipe the cream onto your pancakes around the banana. Drizzle over the chocolate sauce, scatter the toasted almonds then top with Maraschino cherries.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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