Protein Banana Pancakes (Print version)

Quick, fluffy pancakes made from banana, eggs, and protein powder for a nutritious breakfast.

# What you'll need:

→ Pancake Batter

01 - 2 large eggs
02 - 1 ripe banana
03 - 1 scoop (1 oz) vanilla or unflavored protein powder

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# Directions:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder to the mashed banana. Whisk until fully combined and no lumps remain.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour about 2 tablespoons of batter per pancake onto the skillet.
05 - Cook for 1 to 2 minutes or until small bubbles form on the surface and edges become set.
06 - Flip gently and cook for an additional 30 to 60 seconds until golden and cooked through.
07 - Serve immediately with toppings such as fresh fruit, yogurt, or a drizzle of maple syrup.

# Expert Tips:

01 -
  • Only three ingredients mean you'll actually make this on a random Tuesday, not just special occasions.
  • Packed with protein so you stay full longer and don't raid the pantry an hour later.
  • No flour means gluten-free folks and anyone avoiding the bloat have something delicious at last.
02 -
  • Don't overmix once you add the protein powder or the pancakes get dense and rubbery—whisk just until you see no dry powder, then stop.
  • The batter will be thicker than traditional pancake batter and that's exactly right; if it's too runny, your pancakes will be flat and eggy.
03 -
  • Use the ripest banana you can find—it's sweetness, moisture, and binder all in one, plus it makes the pancakes more forgiving.
  • Medium heat is non-negotiable; high heat browns the outside before the inside sets, leaving you with a crispy shell and raw center.
Go back