Protein Banana Pancakes (Print version)
Fluffy pancakes made with bananas, oats, and protein powder for a nutritious breakfast ready in 25 minutes.
# What goes in:
→ 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
# Cooking steps:
01 - Combine the mashed bananas, eggs, milk, and vanilla extract in a blender. Blend until the mixture is completely smooth with no banana lumps remaining.
02 - Add the rolled oats, protein powder, baking powder, cinnamon, and salt directly to the blender. Blend until a smooth, uniform batter forms, stopping to scrape down the sides as needed.
03 - Fold in any optional add-ins such as chia seeds or chopped walnuts if desired. Allow the batter to rest for 2 to 3 minutes so it thickens slightly for better texture.
04 - Set a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a thin layer of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the heated surface. Cook for 2 to 3 minutes until bubbles appear across the surface and edges begin to set. Flip carefully and cook an additional 1 to 2 minutes until the underside is golden brown and the center is cooked through.
06 - Repeat with the remaining batter, re-greasing the skillet between batches as necessary. Serve warm topped with fresh berries, nut butter, or maple syrup.
# Tips from flavorandfeast:
01 -
- They taste like real pancakes, not a chalky protein shake in pancake clothing.
- The banana does double duty as natural sweetness and a binding agent so you never miss the flour.
02 -
- If you rush and skip the resting step the batter spreads too thin and you end up with crepes instead of fluffy pancakes.
- Medium heat is your best friend here because protein powder browns faster than regular flour and burns quickly on high.
03 -
- Letting the batter stand five full minutes instead of two gives you noticeably fluffier pancakes, and patience is the only cost.
- Use a quarter cup measure to pour the batter so every pancake cooks at the same rate and you look like you know exactly what you are doing.