Protein Banana Pancakes (Printer-Friendly)
Fluffy, nutritious pancakes packed with protein and naturally sweet banana. Perfect for healthy breakfast.
# 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 It:
01 - Combine the mashed bananas, eggs, milk, and vanilla extract in a blender. Blend on medium speed until the mixture is completely smooth and no banana lumps remain.
02 - Add the rolled oats, protein powder, baking powder, ground cinnamon, and salt directly to the blender. Blend until a smooth, uniform batter forms, scraping down the sides as needed.
03 - If using chia seeds, flaxseed, walnuts, or chocolate chips, stir them in gently by hand. Let the batter rest for 2 to 3 minutes to allow it to thicken slightly.
04 - Heat 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 form across the surface and the edges begin to set. Flip each pancake carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
06 - Repeat with the remaining batter, adjusting heat as needed between batches. Serve the pancakes warm with your preferred toppings such as fresh berries, nut butter, or maple syrup.
# Expert Advice:
01 -
- The banana does double duty here, acting as both a natural sweetener and the moisture that makes these pancakes tender without any oil.
- You can blend everything in one pitcher which means exactly one thing to wash, and that alone is worth celebrating on a busy morning.
02 -
- Protein powder behaves differently depending on the brand, and some absorb much more liquid than others, so if your batter seems too thick after resting, stir in an extra splash of milk until it pours easily.
- Cooking on too high a heat will burn the outside while leaving the center raw, so medium heat and a little patience gives you the best golden crust with a fully cooked middle.
03 -
- Letting the batter rest for a full five minutes rather than two makes a noticeable difference in fluffiness because the oats have time to fully hydrate and the baking powder begins working before the pancakes even hit the pan.
- Use a ladle or measuring cup to portion the batter so every pancake is the same size, which means they all cook at the same rate and nothing gets left behind or overdone.