Print

banana protein pancakes recipes

banana protein pancakes recipes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A healthy and fluffy breakfast staple made with ripe bananas, rolled oats, and protein powder. These pancakes are naturally sweetened and provide a high-protein start to the day without refined sugars.

Ingredients

Scale

2 medium Ripe Bananas
2 large Eggs
0.5 cup Rolled Oats
1 scoop Protein Powder
1 tsp Baking Powder
0.5 tsp Cinnamo
0.125 tsp Salt
0.5 tsp Vanilla Extract

Instructions

  1. Preheat a griddle or non-stick pan to medium-low heat
  2. In a large mixing bowl, mash the peeled bananas with a fork until they reach a smooth consistency
  3. Whisk in the eggs and vanilla extract until the wet mixture is well combined
  4. Add the rolled oats, protein powder, baking powder, cinnamon, and salt to the bowl. Stir until just combined, or process all ingredients in a blender for 30 seconds for a smoother texture
  5. Let the batter rest for 5 minutes to allow the oats to hydrate and thicken the mixture
  6. Lightly grease the griddle with coconut oil or butter
  7. Pour approximately 1/4 cup of batter for each pancake onto the griddle, leaving space to flip
  8. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set
  9. Carefully flip the pancakes and cook the other side for 1 to 2 minutes until golden brow
  10. Serve hot with toppings like Greek yogurt, fresh berries, or a drizzle of nut butter

Notes

Use very ripe bananas with dark spots for maximum natural sweetness.

Keep heat at medium-low to prevent the natural sugars and protein powder from burning before the center is cooked.

For a vegan alternative, replace the 2 eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water).

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months with parchment paper between layers.

Reheat in a toaster to maintain the crisp edges and light texture.