Protein Banana Pancakes (Printable)

Protein-rich banana pancakes with oats and protein powder - quick, fluffy, and great for breakfast or post-workout.

# What You'll 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

# Directions:

01 - Combine the ripe bananas, eggs, almond 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 to the blender. Blend again until a uniform batter forms. If using maple syrup, chocolate chips, or nuts, pulse them in briefly to distribute evenly without overmixing.
03 - Place a nonstick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a thin layer of oil, allowing it to warm for about 1 minute.
04 - Pour approximately ¼ cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges look set. Flip each pancake carefully and cook another 1 to 2 minutes until golden brown and cooked through.
05 - Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm topped with sliced banana, fresh berries, nut butter, or a light drizzle of syrup.

# Expert Tips:

01 -
  • These pancakes come together in one blender, which means almost zero cleanup and maximum laziness on tired mornings.
  • The banana does double duty as natural sweetness and moisture, so you never get that dry, chalky protein powder taste.
02 -
  • Cook these on medium heat, not high, because protein powder browns faster than regular flour and you will end up with burnt outsides and raw centers.
  • Let the batter rest for two minutes after blending so the oats absorb some liquid and the pancakes hold together better when flipped.
03 -
  • Do not over blend the batter once you add the oats, because overprocessing releases too much starch and makes the pancakes gummy instead of fluffy.
  • The single biggest flavor upgrade is letting your bananas get fully speckled and soft before using them, as underripe bananas will leave you with bland, starchy pancakes.

Go Back