Protein Banana Pancakes (Printable version)
Fluffy, protein-packed pancakes with sweet banana flavor. Perfect healthy breakfast ready in 25 minutes.
# What you need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup milk (dairy or plant-based)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 cup rolled oats
06 - 1/2 cup vanilla or unflavored protein powder
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of salt
→ Optional Add-ins
10 - 2 tablespoons chia seeds or ground flaxseed
11 - 1/4 cup chopped walnuts or dark chocolate chips
# How to make it:
01 - Combine the mashed bananas, eggs, milk, and vanilla extract in a blender. Blend on medium speed until the mixture is completely smooth and uniform.
02 - Add the rolled oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend until a smooth, lump-free batter forms, scraping down the sides as needed.
03 - Transfer the batter to a bowl if desired, and fold in any optional add-ins such as chia seeds or chopped walnuts. Let the batter rest for 2 to 3 minutes to allow it to thicken slightly.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles form across the surface and the edges appear set. Flip carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
06 - Remove cooked pancakes from the skillet and repeat with the remaining batter. Serve warm topped with fresh berries, nut butter, maple syrup, or your preferred toppings.
# Expert tips:
01 -
- The batter comes together in a blender which means exactly one dish to wash and zero elbow grease before coffee has kicked in.
- Bananas do double duty here, binding everything together while making each bite sweet enough that you genuinely do not need syrup.
02 -
- Protein powder behaves differently across brands so if your batter feels too thick add a splash more milk until it pours like a creamy ribbon.
- Letting the batter sit for a full five minutes instead of two is the single change that took mine from good to impossibly fluffy.
03 -
- Cook these on medium low rather than medium high because the protein powder browns faster than regular batter and you want a golden outside with a cooked inside.
- Use a measuring cup to pour batter so every pancake is the same size and they all finish cooking at the same time.