high protein banana pancake
These high protein banana pancakes are a quick, nourishing, fluffy, and flavorful breakfast solution, perfect for busy mornings. Born out of necessity, this recipe combines the comforting familiarity of classic banana pancakes with a significant protein boost from Greek yogurt and eggs, ensuring sustained energy. They are simple to make, versatile for dietary adjustments (like gluten-free or dairy-free options), and freezer-friendly, making them ideal for meal prep.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 large Ripe Bananas mashed
2 large Eggs
1/2 cup Greek Yogurt plain, full-fat or low-fat
1/4 cup Milk any kind
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon ground
Pinch of Salt
Cooking Oil or Butter for greasing pa
Instructions
- Prepare Your Bananas: In a large mixing bowl, thoroughly mash your ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine and add lovely texture to your high protein banana pancakes
- Combine Wet Ingredients: Add the eggs, Greek yogurt, milk, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth. This forms the flavorful wet base for your high protein banana pancake batter
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and a pinch of salt. Make sure there are no lumps in the dry mixture
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few small lumps are totally normal and actually desired; overmixing develops gluten and can lead to tough high protein banana pancakes. We want them light and fluffy!
- Heat Your Griddle/Pan: Place a large non-stick skillet or griddle over medium heat. Lightly grease it with cooking oil or butter. You want the pan hot enough so that a drop of water sizzles, but not so hot that it burns the first high protein banana pancake
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges look set. The protein in these high protein banana pancakes helps them hold their shape beautifully
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes, until the other side is also golden brown and cooked through
- Serve Immediately: Transfer the cooked high protein banana pancakes to a plate and serve warm with your favorite toppings. Repeat with the remaining batter, greasing the pan as needed
Notes
Use very ripe bananas (with brown spots) for natural sweetness and easier mashing.
Do not overmix the batter; stir gently until flour streaks disappear to ensure light and fluffy pancakes.
Patience with your griddle temperature is key: preheat thoroughly over medium heat, adjusting as needed between batches.
For uniform pancakes, use a 1/4-cup measuring cup or an ice cream scoop to pour the batter.
Let cooked pancakes rest briefly on a wire rack for a minute or two to prevent them from getting soggy from steam.
Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3-4 days (with parchment paper between layers).
For longer storage, flash freeze cooked pancakes on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2-3 months.
Reheat pancakes in the microwave (30-60 seconds), toaster/toaster oven (medium setting), or oven (350°F / 175°C for 5-10 minutes).
The batter can be prepared the night before and stored in an airtight container in the refrigerator for up to 24 hours; stir well before cooking.
Find it online: https://powerecipe.com/high-protein-banana-pancake/