Protein Banana Pancakes (Printable)
Fluffy, protein-packed pancakes with sweet banana flavor. Quick 25-minute breakfast.
# 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
# How-To:
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, ground cinnamon, and salt directly into the blender with the wet mixture. Blend until a smooth, uniform batter forms, scraping down the sides as needed.
03 - Transfer the batter to a mixing bowl if desired, and 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 - Place a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray, butter, or oil. Allow the surface to come to temperature before adding batter.
05 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges look set. Flip each pancake carefully and cook for another 1 to 2 minutes until the underside is golden brown and cooked through.
06 - Remove cooked pancakes from the skillet and repeat with the remaining batter, re-greasing the pan as needed. Serve warm with fresh berries, nut butter, maple syrup, or your preferred toppings.
# Expert Advice:
01 -
- Everything goes into a blender so cleanup is almost nonexistent, which is a small miracle on a busy morning.
- The banana keeps them moist and sweet without any refined sugar, and the protein powder makes them satisfying enough to last until lunch.
02 -
- If your batter seems too thin, let it rest five full minutes because the oats absorb liquid and thicken everything up naturally.
- Cooking on too high heat will brown the outside before the center cooks through, so keep the dial at medium and be patient.
03 -
- Blend the wet ingredients first and taste before adding dry ones, because banana sweetness varies wildly and you may want a touch of honey.
- The biggest secret is resisting the urge to press down on the pancakes with your spatula, since pressing squeezes out the air that makes them fluffy.