Protein Banana Pancakes (Printable Version)

Fluffy, nutritious pancakes blending ripe bananas with protein powder for a wholesome 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 Make It:

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 - If using chia seeds, flaxseed, walnuts, or chocolate chips, stir them into the batter by hand. Let the batter rest for 2 to 3 minutes to allow it to thicken slightly.
04 - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount 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 form across the surface and the edges begin to set. Flip each pancake and cook for 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, or maple syrup.

# Helpful Hints:

01 -
  • The batter comes together in a blender so cleanup is almost nothing.
  • You get real pancake texture without any flour weighing you down.
  • The banana sweetness means you can go easy on the syrup and still feel spoiled.
02 -
  • If the batter seems too thin let it rest a full five minutes because the oats need time to absorb moisture.
  • Cooking on too high heat will burn the outside before the center sets so keep the dial at medium.
  • Check your oats and protein powder labels if gluten is a concern since not all brands are certified gluten free.
03 -
  • The biggest mistake I made was over blending after adding oats which made the batter gummy so stop as soon as everything looks combined.
  • A splash more milk thins the batter perfectly if it thickens too much while sitting.

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