Pin it There's something about Sunday mornings that makes me crave pancakes, but the cleanup afterward? That's another story. One weekend, running late for a hike with friends, I grabbed whatever was in the pantry—eggs, a banana, and protein powder—and threw them in a bowl. What came out of that skillet surprised me: fluffy, golden pancakes that tasted indulgent but actually fueled my body for hours. Now this is my go-to when time is tight.
I made these for my partner while they were working from home, and the smell alone got them away from their desk. They came out of the kitchen curious, took a bite, and actually paused their meeting to finish a second plate—that's when I knew I had something worth repeating.
Ingredients
- 2 large eggs: These are your binder and protein powerhouse; room temperature eggs whisk smoother, though cold ones work fine in a pinch.
- 1 ripe banana: The riper the better—those brown-spotted ones add natural sweetness and moisture so you don't need any added sugar.
- 1 scoop vanilla or unflavored protein powder (about 30 g): This transforms thin batter into something that actually holds together; vanilla adds subtle flavor, but unflavored works if you want total control.
- 1 tsp coconut oil or nonstick spray (optional): Just enough to prevent sticking without making them greasy.
Instructions
- Mash that banana smooth:
- Use a fork and really work out the lumps—a few flecks are fine, but chunks won't dissolve into the batter and you'll get weird texture.
- Whisk in eggs and protein powder:
- This is where the magic happens; the mixture should look thick and uniform, almost like soft yogurt. If you see streaks of protein powder, keep whisking.
- Heat your skillet to medium:
- Not too hot or they'll brown before cooking through; medium lets the inside cook gently while the outside gets that golden color.
- Pour and cook the first side:
- Use about 2 tablespoons of batter per pancake and wait for bubbles on top—this usually takes a minute or so and signals it's ready to flip.
- Flip with confidence:
- A quick wrist motion keeps them intact; cook the second side until it's set and lightly golden, which takes less time than the first side.
- Serve warm:
- Fresh berries, a dollop of yogurt, or real maple syrup turns these simple pancakes into something that feels like a treat.
Pin it My favorite version happened on a rainy morning when I added a pinch of cinnamon to the batter, and suddenly these simple pancakes felt like eating warm comfort. That small change became the reason my roommate now asks me to make them during study weeks.
Why This Works as a Quick Breakfast
Most healthy breakfasts require planning, but this one meets you where you are. Eggs and bananas are staples most people have around, and protein powder takes up barely any space in a cabinet. The whole thing takes fifteen minutes from start to finish, which means you can actually enjoy them instead of eating while rushing out the door.
Flavor and Texture Tips
The base recipe is honestly perfect on its own, but it's also a blank canvas if you want to play around. A dash of vanilla extract adds richness, cinnamon brings warmth, and even a tiny bit of cocoa powder creates something closer to chocolate pancakes—all without derailing the nutrition.
Make It Your Own
Once you nail the basic ratio, these pancakes become your reliable foundation for creativity. Swap the protein powder flavor, experiment with toppings, or make a double batch and freeze extras for mornings when you can't even manage five minutes in the kitchen. They reheat beautifully in a toaster or quick skillet warm-up.
- For extra richness, use plant-based protein powder so it stays completely dairy-free and works for any dietary preference.
- Top with nut butter for both flavor and a protein boost that keeps you satisfied through lunch.
- Make a double batch on Sunday if you're meal prepping; they freeze for a week and thaw in minutes.
Pin it These pancakes have become my answer to the question 'what's for breakfast?' because they feel indulgent without the guilt. Make them once and you'll understand why they've stuck around in my kitchen rotation.
Recipe FAQs
- → What ingredients create the batter?
The batter is made with mashed banana, eggs, and protein powder, combined until smooth.
- → How do I cook these pancakes evenly?
Pour small scoops of batter onto a greased skillet over medium heat, cook until bubbles form and edges set, then flip gently and cook briefly.
- → Can I add extra flavors?
Yes, options like cinnamon or vanilla extract can be mixed into the batter for enhanced taste.
- → What toppings pair well with these pancakes?
Fresh fruit, yogurt, maple syrup, or nut butter complement the pancakes nicely.
- → Is this suitable for gluten-free diets?
Yes, the ingredients used are naturally gluten-free, making the pancakes appropriate for gluten-free diets.
- → Can protein powder be replaced with plant-based alternatives?
Plant-based protein powders work well as dairy-free options to suit different dietary preferences.