Add 50g Protein Pancake Premix, 1 egg, and ¼ cup milk into a bowl and mix.
Cut a banana in half and then cut each piece in half again length ways so that you have thin quarters.
Place a skewer through each quartered banana slice length ways so you have banana on the end of each skewer.
Coat the banana in the pancake batter using a spoon to get an even coating.
Heat a medium non-stick pan to a low heat and place the pancake-coated banana on the pan.
Spoon some more batter on top of the banana to get more of a pancake shape.
Flip when golden on the underside.
Repeat with the other banana slices.
Add your toppings of choice – we recommend our Mylk Tart Drizzle or a caramel sauce.