Protein Banana Pancakes (Printable Version)
Quick, fluffy protein pancakes with banana and oats—ideal for breakfast or a post-workout snack.
# 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 Make It:
01 - Combine bananas, eggs, almond milk, and vanilla extract in a blender. Blend on medium speed until 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 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 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 - Transfer finished pancakes to a warm plate and repeat with remaining batter. Serve immediately with desired toppings such as sliced banana, fresh berries, nut butter, or a light drizzle of maple syrup.
# Helpful Hints:
01 -
- They taste like a treat but fuel you like a supplement, and that combination is honestly rare.
- Everything goes into a blender, so cleanup is almost nonexistent and you will be eating in twenty minutes flat.
02 -
- Cooking these on too high a heat will burn the outside while the inside stays raw, so keep it at medium and be patient.
- Protein powder absorbs liquid differently depending on the brand, so if your batter looks thick as paste add a splash more milk.
03 -
- Let the batter rest for two minutes after blending so the oats can absorb some liquid and the pancakes cook up fluffier.
- Do not press down on the pancakes with your spatula while they cook, because flattening them pushes out all the air you just built in.