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Banana Protein Pancakes
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Banana Protein Pancakes Recipe

These banana protein pancakes are a healthy twist on classic pancakes, loaded with protein, naturally sweetened with ripe bananas, and perfect for a nutritious breakfast or post-workout meal. Fluffy, delicious, and easy to make, they are also gluten-free and refined sugar-free.
Course Breakfast, Snack
Cuisine American
Keyword Banana Protein Pancakes, Gluten-Free, Healthy, High-protein
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 250kcal
Cost $5 – $7

Equipment

  • Blender or food processor (optional)
  • Non-stick skillet or griddle
  • Mixing bowls
  • Whisk or fork
  • Spatula

Ingredients

  • 2 large Ripe bananas Mashed; the riper, the sweeter.
  • 4 large Eggs
  • 1 cup Rolled oats (or oat flour)
  • 1 scoop Vanilla protein powder Choose a high-quality brand for the best taste.
  • 1 tsp Baking powder For fluffiness.
  • 1 tsp Cinnamon Optional, for a warm flavor.
  • 1 tsp Vanilla extract Enhances flavor.
  • Pinch of salt Balances sweetness.
  • ¼ cup Milk (dairy or non-dairy) Adjust for consistency if batter is too thick.
  • 1 tbsp Coconut oil or butter For greasing the pan.

Instructions

1. Prepare the Batter:

  • In a blender, combine the bananas, eggs, oats, protein powder, baking powder, cinnamon, vanilla extract, salt, and milk. Blend until smooth and well combined. If you don’t have a blender, mash the bananas thoroughly and whisk all ingredients together in a bowl.

2. Check Consistency:

  • The batter should be pourable but not too runny. If it feels too thick, add a splash more milk. If too thin, add a bit more oats.

3. Heat the Pan:

  • Place a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.

4. Cook the Pancakes:

  • Pour ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to lift. Flip carefully and cook the other side for another 1-2 minutes until golden brown and fully cooked through.

5. Serve Warm:

  • Serve the banana protein pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, Greek yogurt, peanut butter, or a drizzle of maple syrup.

Notes

  • Substitutions: If you don't have oat flour, blend rolled oats into a fine powder. Almond flour can also work but may change the texture slightly.
  • Vegan Option: Replace eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water, let sit for 10 minutes). Use plant-based protein powder and non-dairy milk.
  • Extra Protein Boost: Add an extra half scoop of protein powder or use Greek yogurt as a topping.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.

Topping Ideas:

  • Fresh berries (blueberries, raspberries)
  • Nut butters (almond butter, peanut butter)
  • Dark chocolate chips
  • Shredded coconut
  • Chopped nuts
  • Honey or maple syrup
Enjoy your homemade banana protein pancakes!