Prep 2 mins
Cooking 3 mins
Makes 3 pancakes
Turn a classic dessert into a playful weekend treat with these banana split protein pancakes. Soft, fluffy pancakes with all your favourite toppings — think fresh fruit, yoghurt, chocolate drizzle and a touch of indulgence — for a breakfast-meets-dessert experience the whole family will love.
Perfect for slow mornings, brunch gatherings or special occasions, this high-protein pancake recipe delivers the fun of a banana split with a more balanced twist. The added protein helps keep you satisfied, while the naturally sweet banana flavour means every bite tastes like a treat, not a compromise.
Serve stacked high and customise with your favourite toppings to create a colourful, crowd-pleasing centrepiece for your next weekend brunch.
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.
