Protein Banana Pancakes (Printable Version)
Fluffy protein pancakes with bananas, oats and vanilla — a quick high-protein breakfast or post-workout snack in 20 minutes.
# 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
# Directions:
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 and cook an additional 1 to 2 minutes until golden brown and cooked through.
05 - Repeat with remaining batter. Serve warm with desired toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.
# Expert Hints:
01 -
- They come together in a blender which means almost zero cleanup and zero dishwashing drama.
- The bananas keep them so moist and sweet that you genuinely do not need extra syrup if you are trying to keep things light.
02 -
- If your batter seems too thick, add a splash more milk because protein powder brands absorb liquid differently and this can catch you off guard.
- Cook these on medium heat, not high, because the natural sugars from the banana will burn quickly if the pan is too hot.
03 -
- Freeze extra pancakes between layers of parchment paper in a zip bag and toast them straight from frozen on busy mornings.
- Let the batter rest for two minutes after blending because the oats soak up liquid and the texture improves noticeably.