Protein Banana Pancakes (Print Version)
Fluffy, protein-packed pancakes with sweet banana flavor. Quick and healthy breakfast option ready in 25 minutes.
# What You 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
# Directions:
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, cinnamon, and salt directly to the blender. Blend until a smooth, uniform batter forms, scraping down the sides as needed.
03 - Fold in chia seeds, ground flaxseed, chopped walnuts, or chocolate chips if using. Allow the batter to rest for 2 to 3 minutes so it thickens slightly.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a thin layer 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 appear across the surface and edges look set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
06 - Transfer cooked pancakes to a warm plate and repeat with the remaining batter. Serve immediately with fresh berries, nut butter, maple syrup, or your preferred toppings.
# Expert Tips:
01 -
- They taste like real banana pancakes, not a chalky protein experiment, and nobody will guess they are packed with nutrition.
- Everything goes into a blender, so cleanup is almost nonexistent and the batter comes together before your coffee finishes brewing.
02 -
- If the batter seems too thin, let it rest a full five minutes because the oats will soak up liquid and save you from flat, rubbery pancakes.
- Cooking on too high a heat will brown the outside before the center is done, so keep it at medium and be patient.
03 -
- Blend the wet ingredients first and the dry second rather than dumping everything at once, because it prevents pockets of dry powder from hiding in the batter.
- The first pancake is always a test run, so use it to check your heat level and adjust before committing the rest of the batter.