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–+ servings
Protein Banana Pancakes

Discover the secret to making fluffy and satisfying Protein Banana Pancakes packed with nutrients and flavor for a healthy start to your day.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ripe banana the more brown spots, the better
  • 2 large eggs
  • 1 scoop vanilla protein powder about 30g
  • 0.25 cup oat flour or regular flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon cinnamon optional but recommended
  • a pinch salt
  • Cooking spray or coconut oil for the pan

Equipment

  • Medium bowl
  • Fork or whisk
  • Non-stick pan
  • Spatula
  • Measuring cup

Method
 

  1. Mash your banana thoroughly in a medium bowl until smooth with just a few small lumps.
  2. Add the eggs and whisk well until combined and slightly frothy.
  3. Mix in the protein powder gradually while stirring to avoid lumps.
  4. Add the dry ingredients: flour, baking powder, cinnamon, and salt; fold gently without overmixing.
  5. Let the batter rest for 5 minutes to allow the flour to absorb the liquid and baking powder to activate.
  6. Heat a non-stick pan over medium heat for 2 to 3 minutes and add cooking spray or coconut oil.
  7. Pour 1/4 cup of the batter onto the hot pan, leaving space between pancakes.
  8. Watch for bubbles and cook for 2 to 3 minutes until edges are set.
  9. Flip gently and finish cooking for another 1 to 2 minutes until golden brown.
  10. Keep finished pancakes warm by covering them with a clean kitchen towel while cooking the remaining batter.

Nutrition

Calories: 280kcalCarbohydrates: 32gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 150mgPotassium: 422mgFiber: 5gSugar: 14gVitamin A: 60IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Make sure to use overripe bananas for better sweetness and moisture. If you want to reduce carbs, replace regular flour with almond flour and adjust banana accordingly. For a vegan option, substitute eggs with flax eggs and use plant-based protein powder. Let the batter rest before cooking to achieve fluffier pancakes. Experiment with toppings like fresh berries, nut butters, or Greek yogurt for added flavor and nutrition. Store leftovers in an airtight container with parchment paper between pancakes for freshness. Reheat in a toaster or microwave for quick breakfasts.
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