It started on a lazy Sunday. I had a couple of overly ripe bananas sitting on the counter and a post-yoga hunger that wouldn’t quit. Regular pancakes? Too sugary. Scrambled eggs? Too plain. That’s when these banana protein pancakes were born. And let me tell you—they’re everything.
If you’re after a breakfast that feels indulgent but keeps you full for hours, this is it. No fluff, no sugar bombs. Just real ingredients, blended into batter, then cooked into stackable goodness.
Why You’ll Love These Banana Protein Pancakes
- High in protein, low in fuss. You don’t need a pantry full of fancy powders or ingredients.
- Gluten-free and gut-friendly. Perfect for sensitive stomachs.
- One blender. One bowl. Minimal cleanup.
- They’re customizable. Want more oats? Toss ’em in. Don’t want banana? I’ve got you covered later.
Ingredients
Here’s everything you’ll need to make a stack of healthy banana protein pancakes that doesn’t taste like cardboard.
- 2 ripe bananas (the spottier, the better!)
- 2 large eggs
- ½ cup plain Greek yogurt (or dairy-free alternative)
- ½ cup rolled oats
- 1 scoop vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- ½ tsp cinnamon (optional but adds a cozy vibe)
- Pinch of salt
- 1 tsp vanilla extract
- 1–2 tbsp milk (only if the batter feels too thick)
- Cooking spray or coconut oil for the pan
How to Make Banana Protein Pancakes
Step 1: Blend it up.
Toss everything—yes, everything—into a blender. Start with the bananas, then add the rest. Blend until smooth. You want a pourable batter. Not soupy, not thick like paste—just smooth and creamy.
Step 2: Let it rest.
Let the batter sit for about 5 minutes while you heat your pan. This helps the oats soften and the batter thicken slightly.
Step 3: Heat the pan.
Preheat a non-stick skillet over medium heat. Grease it lightly with cooking spray or a dab of coconut oil.
Step 4: Pour and flip.
Pour ¼ cup of batter for each pancake. Cook 2–3 minutes until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes.
Step 5: Stack and serve.
Serve warm with a dollop of yogurt, a drizzle of almond butter, or a dusting of cinnamon. Maple syrup? That’s your call.
Variations You Can Try
- Banana Oat Pancakes without Protein Powder: Skip the scoop. Double the oats.
- Protein Pancakes Without Banana: Sub ½ cup applesauce or pumpkin puree.
- Chocolate Protein Kick: Add cocoa powder and chocolate chips.
- Savory Spin: Drop the vanilla and cinnamon, add herbs and a pinch of cheese.
Nutrition Breakdown (Per Serving – Approx. 2 Pancakes)
- Calories: 220
- Protein: 14g
- Carbs: 24g
- Fat: 6g
- Fiber: 3g
(Values may vary based on your protein powder and serving size.)
Tips for Getting It Just Right
- Use very ripe bananas. They sweeten the pancakes naturally.
- Go slow with the heat. Too hot, and the outsides burn before the insides cook.
- Use a non-stick pan or griddle. Protein pancakes are more delicate than traditional ones.
- Blender = smoother batter. But you can mix by hand if you like a chunkier texture.
- Add-ins go in last. Stir in berries, seeds, or nuts after blending for texture.
Try This Before You Judge Protein Pancakes
- Make a test pancake. First pancake is like the first pancake of your life—it might flop. That’s okay. Adjust heat or batter if needed.
- Add a pinch of baking soda if your batter feels too dense.
- Top with Greek yogurt and a drizzle of honey. Game changer.
- Freeze extras. These babies reheat beautifully in the toaster.
- Pair with coffee. Obviously.
Final Thoughts
Healthy doesn’t have to be boring. These banana protein pancakes are proof that you can fuel your body and still enjoy every bite. I’ve made them for friends, family, post-workout brunches, and random midnight snacks. They always disappear.
So the next time you’ve got a couple of sad bananas staring at you—grab your blender and make this happen.
Banana Protein Pancakes
Ingredients
Method
- Blend it all.
- Add bananas, eggs, Greek yogurt, oats, protein powder, baking powder, cinnamon, salt, vanilla extract, and (if needed) a splash of milk to a blender. Blend until smooth and creamy.
- Rest the batter.
- Let the batter sit for 5 minutes so the oats can absorb some moisture.
- Heat the skillet.
- Put a non-stick skillet or griddle over medium heat and grease it with a little coconut oil or spray.
- Cook the pancakes.
- Pour about ¼ cup of batter per pancake into the skillet. Cook for 2–3 minutes or until you see bubbles. Flip and cook for another 1–2 minutes until golden.
- Serve and enjoy.
- Stack them up! Top with banana slices, yogurt, nut butter, or a little syrup if you like.
Notes
- Use very ripe bananas—they’re sweeter and make the pancakes softer.
- Batter should be thick but pourable. If it’s too thick, just add a spoon of milk.
- First pancake might not be perfect—that’s totally normal.
- If using a plant-based protein, you may need a touch more milk.
- You can freeze leftovers and pop them in the toaster when you’re in a rush.
FAQ – Banana Protein Pancakes
Q: Can I use steel-cut oats instead of rolled oats?
A: Not recommended for blending. Rolled oats give a smoother batter and better texture.
Q: What’s the best protein powder for pancakes?
A: I like vanilla whey or pea protein. Avoid overly grainy powders—they’ll make the batter dry.
Q: How do I make them vegan?
A: Swap eggs for flax eggs, and use plant-based yogurt and protein powder.
Q: Can I store leftovers?
A: Yes! Refrigerate for 3–4 days or freeze for up to a month.
Q: Can I bake these instead of pan-frying?
A: You can! Pour batter into a greased muffin tin and bake at 350°F for 15–18 minutes.
Q: Are these pancakes good for kids?
A: Absolutely. They’re naturally sweetened, full of good stuff, and picky-eater approved.
