Protein Banana Pancakes (Printable)
Fluffy, nutritious pancakes combining protein powder and ripe bananas for a wholesome breakfast ready in 25 minutes.
# What You'll 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 - Place the mashed bananas, eggs, milk, and vanilla extract into a blender. Process on medium speed until the mixture is completely smooth and uniform.
02 - Add the rolled oats, protein powder, baking powder, cinnamon, and salt directly into the blender with the wet mixture. Blend until a smooth, lump-free batter forms.
03 - Transfer the batter to a bowl if desired, then gently fold in chia seeds, flaxseed, walnuts, or chocolate chips if using. Allow the batter to rest for 2 to 3 minutes so it thickens slightly.
04 - Set a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a thin layer of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges begin to set. Flip each pancake carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
06 - Remove finished pancakes and repeat with the remaining batter. Serve warm topped with fresh berries, nut butter, maple syrup, or any preferred accompaniments.
# Expert Tips:
01 -
- The batter comes together in a blender so cleanup is almost nothing, which is a small miracle on lazy mornings.
- Each pancake packs about fifteen grams of protein, making them filling enough to keep you going until lunch without that heavy, sluggish feeling.
02 -
- If your protein powder is heavily sweetened, taste the batter before adding any extra sweetener because it can quickly become cloying.
- Letting the batter rest a full five minutes instead of two makes a noticeable difference in fluffiness that is worth the wait.
03 -
- Cook these on slightly lower heat than regular pancakes because the sugar from the bananas browns faster and can burn before the center sets.
- A quick spray of oil between batches keeps the edges crisp without making the pancakes greasy.