Protein Banana Pancakes (Printable)
Protein-rich banana pancakes with oats and vanilla—quick, fluffy, perfect for breakfast or a post-workout bite.
# What You Need:
→ Wet Ingredients
01 - 2 large ripe bananas
02 - 2 large eggs
03 - 1/2 cup unsweetened almond milk (or milk of choice)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup rolled oats
06 - 1/2 cup vanilla or plain protein powder
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon ground cinnamon
09 - Pinch of salt
→ Optional Add-ins
10 - 1 tablespoon maple syrup or honey
11 - 1/4 cup dark chocolate chips or chopped nuts
# How-To Steps:
01 - Place the bananas, eggs, almond milk, and vanilla extract into 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 any optional add-ins like maple syrup, chocolate chips, or nuts, pulse them in gently at this stage.
03 - Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil, spreading it evenly across the pan.
04 - Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles rise to the surface and the edges appear set. Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
05 - Transfer the cooked pancakes to a plate and repeat with the remaining batter. Serve warm with desired toppings such as sliced banana, fresh berries, nut butter, or a drizzle of syrup.
# Expert Tips:
01 -
- The batter comes together in a blender which means zero bowls to wash and a cleanup that takes roughly thirty seconds.
- They are legitimately fluffy, not the dense rubbery disks you might expect from protein pancakes, and the banana sweetness means you control how much extra sugar goes in.
02 -
- Do not crank the heat above medium or the outsides will burn before the centers cook through, a mistake I made more times than I care to admit.
- Let the batter rest for two minutes after blending so the oats absorb some liquid and the texture improves dramatically.
03 -
- Blend the wet ingredients first and add the dry on top so nothing gets stuck beneath the blades and wasted.
- Resist the urge to press down on the pancakes with your spatula after flipping because that squeezes out all the air you just worked to build.