Protein Banana Pancakes (Printable)
Fluffy pancakes blending bananas, oats, and protein powder for a nutritious breakfast or post-workout meal.
# What You'll 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
# Directions:
01 - Combine the bananas, eggs, milk, and vanilla extract in a blender. Blend until smooth and fully incorporated.
02 - Add the oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend until a smooth, lump-free batter forms.
03 - Stir in optional add-ins such as chia seeds or chopped walnuts if desired. Let the batter rest for 2 to 3 minutes to allow it to thicken.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
05 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
06 - Repeat with remaining batter, adjusting heat as needed. Serve warm with fresh berries, nut butter, maple syrup, or your preferred toppings.
# Expert Tips:
01 -
- The batter comes together in a blender which means zero bowls to wash and barely any effort before your coffee kicks in.
- Bananas and oats do all the heavy lifting so you never feel that heavy weighed down feeling regular pancakes leave behind.
02 -
- If your protein powder is heavily sweetened you may want to skip any additional toppings that add sugar or the pancakes will taste cloying.
- Letting the batter rest a full five minutes before cooking makes a noticeable difference in fluffiness because the oats absorb liquid and the baking powder starts working.
03 -
- Cook these on medium low rather than high heat because the banana sugars brown faster than regular batter and you want the inside cooked through before the outside burns.
- A lightly oiled skillet works better than a heavily buttered one since butter can cause uneven browning on banana based batters.