Protein Banana Pancakes (Printable version)
Fluffy banana and protein pancakes with oats and eggs — quick, nutritious breakfast or post-workout fuel.
# What you need:
→ Wet Ingredients
01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 cup unsweetened almond milk (or milk of choice)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup rolled oats
06 - 1/2 cup vanilla or plain protein powder
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon ground cinnamon
09 - Pinch of salt
→ Optional Add-ins
10 - 1 tablespoon maple syrup or honey
11 - 1/4 cup dark chocolate chips or chopped nuts
# How to make it:
01 - Place bananas, eggs, almond milk, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until a uniform batter forms. If desired, pulse in maple syrup, chocolate chips, or nuts.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
04 - Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook an additional 1-2 minutes until golden and cooked through.
05 - Repeat with remaining batter. Serve warm with your favorite toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.
# Expert tips:
01 -
- The batter comes together entirely in a blender, which means zero bowls to wash and a satisfying whirl of sound that makes you feel productive before you have even had coffee.
- Each pancake packs roughly seventeen grams of protein, so you stay full well past noon without reaching for a snack.
02 -
- If your batter seems too thin, let it sit for five minutes because the oats will absorb liquid and thicken it up naturally without any extra ingredients.
- Cooking on heat that is too high will burn the outside while leaving the center raw, so keep the dial at medium and be patient for that perfect golden crust.
03 -
- Choose certified gluten free oats if gluten is a concern, because regular oats are often processed on equipment that handles wheat and cross contamination is surprisingly common.
- Let your bananas reach peak spotiness before blending, because the difference between a yellow banana and a heavily spotted one is the difference between pancakes that are fine and pancakes that are unforgettable.