Protein Banana Pancakes (Print Version)
Quick, fluffy banana pancakes boosted with protein and oats—ready in 20 minutes for a hearty breakfast.
# What You Need:
→ Wet Ingredients
01 - 2 large ripe bananas
02 - 2 large eggs
03 - ½ cup unsweetened almond milk (or milk of choice)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - ½ cup rolled oats
06 - ½ cup vanilla or plain protein powder
07 - 1 teaspoon baking powder
08 - ¼ teaspoon ground cinnamon
09 - Pinch of salt
→ Optional Add-ins
10 - 1 tablespoon maple syrup or honey
11 - ¼ cup dark chocolate chips or chopped nuts
# Directions:
01 - Combine bananas, eggs, almond milk, and vanilla extract in a blender. Blend on medium speed until the mixture is completely smooth and no banana lumps remain.
02 - Add rolled oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until a uniform batter forms. If using maple syrup, chocolate chips, or nuts, pulse briefly to incorporate without overmixing.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a thin layer of oil.
04 - Pour approximately ¼ cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles rise across the surface and the edges appear set. Flip carefully and cook another 1 to 2 minutes until the underside is golden brown and the center is cooked through.
05 - Continue cooking the remaining batter in batches. Serve warm with desired toppings such as sliced banana, fresh berries, nut butter, or a drizzle of maple syrup.
# Expert Tips:
01 -
- They taste like banana bread but pack enough protein to keep you full until lunch without thinking about a snack.
- The entire batter comes together in a blender, which means zero bowls to wash and more time to enjoy your morning.
02 -
- Cooking these on too high a heat will burn the outside while the center stays raw, so keep the flame at medium and be patient.
- Protein powder brands vary wildly in absorbency, so if your batter looks thicker than pancake batter should, add a splash more milk until it pours easily.
03 -
- Let the batter rest for two minutes after blending so the oats have time to absorb some liquid and the pancakes cook up fluffier.
- Certified gluten free oats are worth seeking out if you are cooking for someone with celiac, since regular oats often share processing facilities with wheat.