Protein Banana Pancakes (Printable)
Fluffy pancakes blending ripe bananas, oats, and protein powder for a energizing breakfast ready in 20 minutes.
# What You’ll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas
02 - 2 large eggs
03 - 1/2 cup milk (dairy or plant-based)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup rolled oats (about 50 g)
06 - 1/4 cup vanilla or unflavored protein powder (about 30 g)
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon ground cinnamon
09 - Pinch of salt
→ For Cooking
10 - 1 teaspoon coconut oil or butter
# How To Make:
01 - Place the bananas, eggs, milk, and vanilla extract in a blender. Blend until completely smooth with no lumps remaining.
02 - Add the rolled oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until the batter is thick, smooth, and well combined.
03 - Set a nonstick skillet over medium heat and lightly brush with coconut oil or butter, allowing it to fully melt and coat the surface.
04 - Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles rise to the surface and the edges begin to set.
05 - Carefully flip each pancake and cook for another 1 to 2 minutes until the underside is golden brown and the center is cooked through.
06 - Transfer the pancakes to a plate and serve warm. Garnish with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup as desired.
# Expert Advice:
01 -
- These pancakes taste like a treat but pack 18 grams of protein per serving, which keeps you full until lunch without reaching for snacks.
- Everything goes into a blender, so there is barely any washing up and zero fuss with mixing bowls.
02 -
- Do not crank the heat above medium or the outside burns before the inside cooks through, which is the most common mistake with protein batter.
- Letting the batter rest for a couple of minutes after blending makes a noticeable difference in fluffiness because the oats have time to hydrate.
03 -
- If the batter feels too thick after resting, stir in an extra splash of milk rather than adding more banana, which can make the pancakes dense and wet inside.
- A small dab of butter in the pan right before pouring each new batch of batter creates those irresistibly crispy, lacy edges everyone fights over.