Protein Banana Pancakes (Printable)
Fluffy pancakes blending ripe bananas with protein powder for a nutritious breakfast or post-workout meal.
# What You'll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas
02 - 2 large eggs
03 - 1/2 cup milk (dairy or plant-based)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup rolled oats
06 - 1/4 cup vanilla or unflavored protein powder
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon ground cinnamon
09 - Pinch of salt
→ For Cooking
10 - 1 teaspoon coconut oil or butter
# Directions:
01 - Place bananas, eggs, milk, and vanilla extract in a blender. Blend until smooth and creamy.
02 - Add oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until the batter is thick, smooth, and free of lumps.
03 - Heat a nonstick skillet over medium heat and lightly brush with coconut oil or butter to prevent sticking.
04 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges begin to set.
05 - Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
06 - Serve warm with fresh fruit, yogurt, or a drizzle of maple syrup if desired.
# Expert Advice:
01 -
- These pancakes come together in one blender, which means almost zero cleanup and maximum laziness on tired mornings.
- The bananas add natural sweetness so you barely need syrup, and the protein powder keeps you full until lunch without that heavy feeling.
02 -
- Do not crank the heat above medium or the outsides burn before the centers cook through, which I learned after ruining an entire batch on a rushed Tuesday morning.
- Let the batter sit for two minutes after blending because the oats absorb liquid and thicken everything into the perfect pancake consistency.
03 -
- Freeze your bananas when they get too ripe and thaw them before blending, since frozen ones actually make the batter creamier and sweeter.
- Brush the pan with oil instead of pouring it, because too much fat makes the edges crispy but the centers greasy.