Protein Banana Pancakes (Printable)

Quick, fluffy banana pancakes with protein powder and oats—nutritious breakfast or post-workout fuel.

# 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

# How-To:

01 - Place bananas, eggs, almond milk, and vanilla extract in a blender. Blend until smooth and no large banana chunks remain.
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 until just incorporated.
03 - Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
04 - Pour approximately ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook an additional 1–2 minutes until golden brown and cooked through.
05 - Repeat with remaining batter. Serve warm with your favorite toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.

# Expert Advice:

01 -
  • You get fluffy diner style pancakes with none of the heavy, sluggish aftermath that regular flour based ones leave behind.
  • The banana does double duty as natural sweetness and moisture, so you never end up with dry, rubbery protein cakes.
02 -
  • Over blending the batter after adding oats can make the pancakes gummy, so stop blending the moment everything looks combined.
  • If your protein powder is heavily sweetened, taste the batter before adding any maple syrup or you will end up with something cloying.
03 -
  • Let the batter rest for about five minutes after blending so the oats absorb some liquid and the pancakes cook up thicker and more tender.
  • Keep your heat at medium, not higher, because protein powder browns faster than flour and you will end up with dark outsides and raw middles.

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