Go Back
stack of golden-brown banana protein pancakes

Banana Protein Pancakes

These banana protein pancakes are fluffy, filling, and made in a blender using real ingredients like ripe bananas, oats, eggs, and protein powder. They're perfect for a healthy breakfast, quick snack, or post-workout fuel. Gluten-free and packed with flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 people
Course: Breakfast, Post-Workout Mea, Snack
Cuisine: American, Health-Conscious
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ½ cup rolled oats
  • 1 scoop vanilla protein powder whey or plant-based
  • 1 tsp baking powder
  • ½ tsp ground cinnamon optional
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 –2 tbsp milk only if batter is too thick
  • Cooking spray or coconut oil for pan

Method
 

  1. Blend it all.
  2. 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.
  3. Rest the batter.
  4. Let the batter sit for 5 minutes so the oats can absorb some moisture.
  5. Heat the skillet.
  6. Put a non-stick skillet or griddle over medium heat and grease it with a little coconut oil or spray.
  7. Cook the pancakes.
  8. 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.
  9. Serve and enjoy.
  10. 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.