Banana Protein Pancakes
These Banana Protein Pancakes are golden, fluffy, and filling enough to keep you satisfied all the way to lunch. Made with just a handful of wholesome ingredients, ripe bananas provide natural sweetness while a scoop of vanilla protein powder adds staying power. They come together in about 20 minutes, making them a perfect weekday breakfast or weekend meal prep staple.
Equipment
- Medium or large mixing bowl
- Fork or potato masher For mashing the bananas
- Whisk or spatula For combining batter
- Non-stick skillet or griddle
- Silicone spatula Flexible edge helps flip pancakes cleanly
- Measuring cups and spoons
- Ladle or large spoon For portioning batter
- Blender (optional) For an extra smooth batter
Ingredients
- 2 ripe bananas the more brown spots, the sweeter and easier to mash
- 2 large eggs
- 1 scoop vanilla protein powder whey or plant-based both work; about 30g
- ¼ cup oat flour about 30g; or all-purpose flour
- ½ tsp baking powder
- ¼ tsp cinnamon
- salt pinch
- coconut oil or butter for the pan; about ½ tsp per batch
Instructions
- Peel both ripe bananas and place them in a medium mixing bowl. Mash thoroughly with a fork or potato masher until mostly smooth with very few lumps remaining.
- Crack both large eggs directly into the bowl with the mashed bananas. Whisk or stir vigorously until fully combined with no streaks of egg white remaining.
- Add the vanilla protein powder, oat flour, baking powder, cinnamon, and salt to the banana and egg mixture. Stir just until no dry streaks remain, then let the batter rest for 1 to 2 minutes.
- Place a non-stick skillet or griddle over medium-low heat and add about ½ teaspoon of coconut oil or butter. Heat until the fat is melted and the pan is hot enough that a few drops of water sizzle immediately on contact.
- Scoop about ¼ cup of batter per pancake onto the pan and gently spread into a circle if needed. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip and cook 1 to 2 minutes more until golden.
- Transfer finished pancakes to a plate and repeat with remaining batter, adding a little more oil or butter between batches as needed. Serve warm with your favorite toppings.
Notes
- Use very ripe bananas with lots of brown spots for the sweetest, most flavorful batter and the easiest mashing.
- Cook on medium-low heat only. These pancakes contain banana and protein powder that can burn on the outside before the center sets if the heat is too high.
- Let the batter rest 1 to 2 minutes before cooking to allow the baking powder to activate and the batter to thicken slightly.
- Do not press the pancakes down with the spatula after flipping. This squeezes out air and results in flat, dense pancakes instead of fluffy ones.
- Different protein powders absorb liquid differently. If the batter feels too thin, add 1 tablespoon of flour at a time until it reaches a scoopable consistency.
- For a vegan version, substitute 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes) for the eggs and use a plant-based protein powder.
- Storage: Refrigerate cooled pancakes in an airtight container for up to 4 days, or freeze for up to 2 months with parchment paper between each pancake.
- Reheat in a toaster for the best texture with slightly crisp edges, or microwave on high for 30 to 45 seconds for a quick soft result.
- For extra smooth batter, blend the bananas and eggs first, then add dry ingredients and pulse briefly. Avoid over-blending with protein powder as it can make the batter gummy.
- Optional mix-ins: fold in ¼ cup fresh or frozen blueberries, 1 tablespoon peanut butter, or 2 tablespoons rolled oats before cooking for easy variations.
Nutrition
Serving: 2pancakesCalories: 180kcalCarbohydrates: 20gProtein: 14gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 100mgPotassium: 310mgFiber: 2gSugar: 8gVitamin A: 4IUVitamin C: 6mgCalcium: 8mgIron: 6mg
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