These fluffy and delicious Banana Protein Pancakes are a delicious breakfast! They’re healthy and easy to make.
If you love these Banana Protein Pancakes, you'll also enjoy my Peach Cobbler Overnight Oats for a hearty, breakfast twist. Or, for an easy, savory option, try my Perfect Avocado Toast or my Banana Blueberry Smoothie Bowl for a quick, refreshing meal!
In This Post You'll Find:
There's nothing like starting your day with an energy-boosting, protein-rich, and fiber-filled meal. And you can have that, my friends, with any of my protein pancake recipes.
Since we're talking pancakes, my Chocolate Protein Pancakes and my Lemon Blueberry High Protein Pancakes are a great, simple way to get protein, as are my Sweet Potato Protein Pancakes.
On most busy mornings, I also like to whip myself up a Chocolate Peanut Butter Shake, Blueberry Crisp Overnight Oats, or a Green Protein Smoothie. But when I sit down for my meals, these protein pancakes are a wonderful treat.
Reasons You'll Love It
- Terrific post-workout meal.
- More protein than regular pancakes.
- Sweet and delicious.
- Can be prepped ahead and reheated.
Ingredients For Banana Protein Pancakes
Banana: The riper, the sweeter your pancakes will be. I like to use the riper ones for the batter, and then I top with a sliced lesser ripe banana.
Rolled oats: I like to use rolled oats instead of flour in this pancake recipe. Get roller doats or unfashioned oats and avoid the more processed instant oats.
Protein powder (Vanilla): Using protein powder as a substitute for flour in your pancakes is a fantastic way to boost the protein. It's important to get a high-quality protein powder, for more information on protein powder, check out my post Protein Powder | The Ultimate Guide For Beginners.
Flaxseed meal: This ingredient is completely optional to add a boost of nutrition to the pancakes.
Eggs: Eggs are the glue that holds these pancakes together. If you want to avoid eggs, you could use unsweetened applesauce or more mashed banana and milk.
Step By Step Instructions
- Step 1: Combine all ingredients into the blender.
- Step 2: Blend the blender until you get a smooth consistency
Recipe FAQs
Yes, you can omit the protein powder and replace it with additional oats or almond flour. However, this will change the texture slightly and reduce the protein content. If you're looking to keep them high in protein, consider adding Greek yogurt or cottage cheese instead.
Yes, any milk will work, including almond, oat, or regular dairy milk. Just keep in mind that different types of milk can slightly alter the flavor and texture, but the recipe will still turn out great.
Yes, these pancakes freeze well. Let them cool completely, then stack them with parchment paper in between to prevent sticking. Store them in an airtight container or freezer bag for up to three months. When ready to eat, reheat in a toaster or microwave until warm.
Yes, you can substitute the eggs with mashed banana, unsweetened applesauce, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will slightly change the texture but still work well.
More Tasty Protein Pancake Recipes
After tasting this Fluffy Banana Protein Pancake, you’re gonna want to try more protein breakfast recipes! I’ve got you covered with these delicious protein-rich breakfasts:
Banana Protein Pancakes | Fluffy And Filling
Equipment
- blender
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 cup rolled oats, uncooked
- 1 ripe banana
- 2 eggs
- ½ cup egg whites
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground cinnamon
- 3 scoops protein-powder
- 2 tablespoon flaxseed meal
- 1 tablespoon coconut oil, for cooking
- sliced banana, for garnish
- pure maple syrup, for serving
Instructions
- In a blender, add all the ingredients except for the coconut oil.
- Blend this until very smooth.
- To cook these banana protein pancakes, heat a skillet or griddle over medium to medium-high heat and melt a little coconut oil. You could also use some organic, grass-fed butter.
- Once the oil is melted, pour about ⅓ of a cup of the batter onto the hot griddle.
- Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
- Flip using a spatula and cook an additional 2-3 minutes, or until golden-brown and cooked through.
- Repeat with remaining batter.
- To serve, you can top with some fresh sliced bananas and drizzle with pure maple syrup.
Notes
- Watch your protein-powder amount—too much can make your pancakes dry and rubbery. Keep it under ⅓ of the total batter.
- Use a dry filler like rolled oats to balance the texture.
- Add a binding ingredient like egg whites or whole eggs to hold everything together.
- Choose high-quality protein powder without unnecessary fillers, artificial flavors, or added sugar.
- Add baking powder for fluffiness and a good rise.
- Blend or whisk just until smooth—over mixing makes pancakes chewy.
Nutrition
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Brimmer Morrison
So tasty! I used True Nutrition vegan protein powder and these turned out great! I kind of burnt and scrambled the first batch which made one huge pancake lol. Very filling! I can barely put 2 down in a sitting.
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