These fluffy banana protein pancakes are perfect for a healthy breakfast. Made with only 5 ingredients, including oats, bananas and protein powder, they are easy to make, and taste delicious.
Pancakes are easy to fit into a healthy diet, especially if you make some healthy ingredient swaps. In this easy banana protein pancake recipe we make it simple by using affordable and easily accessible ingredients, in addition to a protein powder of your choice.
This dish is perfect for meal prep, as you can cook up a batch of pancakes to enjoy throughout the week. Banana protein pancakes also make for an excellent healthy snack, treat or dessert.
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Why you'll love it
- Easy to make
- 110 calories and 7 grams of protein per pancake
- Perfect for a healthy breakfast
- Excellent source of protein
- Dairy free, vegetarian, and easy to make gluten free
- Can be prepared in advance
Rolled oats: Traditional flour has been replaced with oats in this recipe. This adds fiber and nutrients, as well as a little additional protein. You can also use oat flour instead.
Banana: Adds sweetness to the pancakes.
Eggs: Binds the pancakes together.
Protein powder: Adds protein. I recommend using vanilla flavor, but peanut butter, chocolate, caramel or banana flavored protein powders could also work well.
Baking powder: Helps the pancakes to rise and become fluffy. Do not substitute for baking soda or bicarbonate of soda, as these are different, and give the pancakes an unpleasant flavor.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Peel and slice the bananas. Add them to a blender, along with the remaining ingredients.
Two: Blend the pancake batter smooth. You might have to scrape down the sides occasionally. The batter should be very thick.
Three: Add cooking spray or vegetable oil to a skillet or frying pan, and heat up on medium heat. Add a large spoon of pancake batter, and use the back of the spoon to spread it out. Leave to cook for a minute until the bottom of the pancakes are golden, then flip and cook on the other side. Repeat until the batter has been used. This recipe makes around 6 pancakes.
- Use a spatula to flip the pancakes.
- Make sure to add butter, oil or cooking spray to your frying pan to prevent the pancakes from sticking to the bottom of it.
- Always cook pancakes on medium heat. If the temperature is too high, the surface of the pancakes will burn too quickly.
- The first pancake always turns out a little strange and pale. Don't worry; this is completely normal.
- Always use a really ripe banana in baking. It's even better if it has a few black spots!
Banana protein pancakes are best served as a healthy breakfast, snack or dessert. You can serve them plain, or top them with maple syrup, fresh fruit, or a delicious sauce or spread. Here are my favorite dishes to pair them with:
- Sugar Free Grape Jam
- Blueberry Chia Jam
- Rhubarb and Apple Jam
- Whipped Feta With Honey
- Strawberry Basil Sauce
Gluten free: Make sure that all ingredients, particularly the rolled oats, are certified gluten free.
Extra protein: Add a little more protein powder if you wish. Don't add more than one additional scoop, or the pancakes might be too dry.
Seasoning: You can add flavor to the pancakes by adding a little cinnamon, gingerbread spice, vanilla extract, pumpkin spice or lemon zest to the pancake batter.
Additions: Add chocolate chips, chia seeds, diced fruits or almond butter to the batter for a little extra flavor.
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You can store leftover protein pancakes in a sealed container in a refrigerator for up to 4 days. Reheat the pancakes in a microwave or frying pan, or simply serve them cold.
This is a great way to meal prep breakfasts for multiple days in a row. Cook up a batch of pancakes, and portion them out with your favorite toppings to enjoy them throughout the week.
Frequently asked questions
Protein pancakes don't usually taste much different to regular pancakes. The vanilla protein powder simply adds a strong vanilla flavor. In this recipe we replace flour with rolled oats, which does affect the texture slightly.
You can make protein pancakes with any protein powder. Use a flavor that you like, such as vanilla, chocolate or caramel protein powder.
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Banana Protein Pancakes
- 1 banana
- 1 cup rolled oats
- 2 eggs
- 3 teaspoons baking powder
- 1 scoop vanilla protein powder
- Peel and slice the bananas. Add them to a blender, along with the remaining ingredients.
- Blend the pancake batter smooth. You might have to scrape down the sides occasionally. The batter should be very thick.
- Add cooking spray or vegetable oil to a skillet or frying pan, and heat up on medium heat. Add a large spoon of pancake batter, and use the back of the spoon to spread it out. Leave to cook for a minute until the bottom of the pancakes are golden, then flip and cook on the other side. Repeat until the batter has been used. This recipe makes around 6 pancakes.
- Store leftover pancakes in a sealed container in a refrigerator for up to 4 days. Reheat in a microwave, toaster or skillet, or serve them warm.
- Feel free to use your favorite protein powder. Try using peanut butter, banana, caramel or chocolate protein powder instead.