Protein Banana Pancakes (Printable)
Fluffy banana and protein pancakes with oats and eggs—naturally sweet, high-protein breakfast in 20 minutes.
# What You Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
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:
01 - Combine bananas, eggs, almond milk, and vanilla extract in a blender. Blend on medium speed until the mixture is completely smooth and no banana lumps remain.
02 - Add oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until a uniform batter forms. If using maple syrup, chocolate chips, or nuts, pulse briefly to incorporate without overmixing.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a thin layer of oil.
04 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise to the surface and edges appear set. Flip carefully and cook another 1 to 2 minutes until the underside is golden brown and the center is cooked through.
05 - Transfer finished pancakes to a warm plate and repeat with the remaining batter. Serve immediately with desired toppings such as sliced banana, fresh berries, nut butter, or a drizzle of maple syrup.
# Expert Tips:
01 -
- The batter comes together in a blender, which means zero bowls to wash and practically no effort.
- Each serving packs about 17 grams of protein, so you stay full well past noon without reaching for snacks.
02 -
- If your protein powder is strongly flavored or overly sweet, cut back to 40 grams or the batter can taste chalky and unbalanced.
- Cooking on too high heat will burn the outside while leaving the center raw, so keep the flame at medium and be patient with each batch.
03 -
- Let the batter rest for about five minutes after blending so the oats absorb some liquid and the pancakes cook up thicker and fluffier.
- The easiest way to tell when to flip is watching for bubbles that stay open on the surface rather than closing back up.