Protein Banana Pancakes (Print View)
Fluffy, protein-rich pancakes with sweet banana flavor 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:
01 - Combine the mashed bananas, eggs, milk, and vanilla extract in a blender. Process on high 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 - Stir 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 small amount of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise and pop across the surface. Flip each pancake and cook an additional 1 to 2 minutes until golden brown and cooked through.
06 - Transfer finished pancakes to a warm plate and repeat with the remaining batter. Serve immediately with fresh berries, nut butter, or maple syrup.
# Expert Suggestions:
01 -
- You get legitimately fluffy pancakes without any flour, and nobody at the table will guess they are healthy.
- The batter comes together in a blender so cleanup is almost nothing, which matters more than people admit.
- They reheat beautifully the next day, making them ideal for meal prep breakfasts that actually taste good cold or warm.
02 -
- Letting the batter sit for a full five minutes instead of two makes a real difference in fluffiness that you can see and taste.
- Medium heat is critical because too high will burn the outside while the inside stays raw and gummy.
03 -
- Use bananas with heavily spotted or fully brown skins because the sweetness and mashability dramatically improve compared to yellow ones.
- Rinse your blender immediately after pouring the batter out unless you enjoy chiseling dried oat paste off the blades later.