Step 1

In a blender, add all the ingredients except for the coconut oil.

Step 2

Blend this until very smooth.

Step 3

To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.

Step 4

Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle. This will make approximately 4 in pancakes, which is what we prefer in our house.

Step 5

Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Step 6

Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.

Step 7

Repeat with remaining batter.

Step 8

To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.

Step 9

In a blender, add all the ingredients except for the coconut oil.

Step 10

Blend together until very smooth.

Step 11

To cook these chocolate protein pancakes, heat your griddle over medium to medium-high heat and melt a little coconut oil.

Step 12

Once the oil is melted, pour about 1/3 of a cup of the batter onto the hot griddle.

Step 13

Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Step 14

Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.

Step 15

Repeat with remaining batter.

Step 16

To serve, I like to top with some fresh raspberries and drizzle with pure maple syrup.

Step 17

In a blender, add all the ingredients except for the coconut oil.

Step 18

Blend until smooth.

Step 19

Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle.

Step 20

Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Step 21

Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.

Step 22

Repeat with remaining batter.

Step 23

To serve, I like to top these sweet potato protein pancakes with chopped pecans and drizzled with pure maple syrup.

Step 24

In a blender, add all the ingredients except for the coconut oil.

Step 25

Blend this until super smooth.

Step 26

Add the coconut oil over medium-high heat and heat until melted, then pour about 1/3 of a cup of the batter onto the hot griddle.

Step 27

Cook the batter for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Step 28

Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.

Step 29

Repeat with remaining batter.

Step 30

To serve, I like to top these oatmeal protein pancakes with sliced strawberries and drizzled with pure maple syrup.