Protein Banana Pancakes (Printable)
Fluffy, protein-rich banana pancakes with oats and eggs—naturally sweet, quick to make for breakfast or a snack.
# What You'll 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 Make It:
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 chopped 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 ¼ 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 your choice of toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.
# Expert Suggestions:
01 -
- These pancakes come together in one blender, which means almost zero cleanup and no separate bowl washing.
- Each serving packs roughly seventeen grams of protein, so you will not be raiding the snack cabinet an hour later.
- The banana does all the sweetening work naturally, letting you skip refined sugar without feeling deprived.
- They reheat beautifully in the toaster, making weekday breakfasts feel effortless.
02 -
- If your batter seems too thin, let it sit for two minutes because the oats absorb liquid and thicken it up naturally without any extra effort.
- Protein powder brands vary wildly in absorbency, so treat the measurements as a starting point and adjust by the tablespoon until the batter feels right.
- Cooking these on too high heat creates a dark crust while leaving the center gummy, so patience on medium heat pays off every single time.
03 -
- Freeze your overripe bananas peeled and in a zip bag so you always have the key ingredient ready without waiting for the fresh ones to darken.
- Let the batter rest for three minutes after blending before it hits the pan, because that brief pause lets the baking powder activate and the oats hydrate for a taller, fluffier pancake.