Protein Banana Pancakes (Print View)
Protein-packed banana pancakes with oats and ripe bananas—quick, naturally sweet, and filling for breakfast or a snack.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas
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 Make:
01 - Place bananas, eggs, almond milk, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until a uniform batter forms. If desired, pulse in maple syrup, chocolate chips, or nuts.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil.
04 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
05 - Repeat with remaining batter. Serve warm with your choice of toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.
# Expert Suggestions:
01 -
- These pancakes taste like a treat but pack enough protein to actually keep you full until lunch, which is a rare combination.
- Everything goes straight into a blender, so there is barely any cleanup and zero chance of lumpy batter.
02 -
- Protein powder can make batter thicker than you expect, so if it seems too stiff to pour, splash in an extra tablespoon of milk until it loosens up.
- Cooking these on too high heat will burn the outside while the center stays raw, so medium heat and a little patience is the real secret.
03 -
- Freeze individual pancakes between sheets of parchment paper in a zip bag, then pop them straight into the toaster on busy mornings for a breakfast that is ready in under two minutes.
- Let your batter rest for about five minutes after blending, because the oats absorb liquid and thicken slightly, giving you a fluffier pancake in the end.