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Banana Protein Pancakes are a popular breakfast dish among health-conscious individuals. These easy protein pancakes are made with mashed ripe bananas, protein powder, and oats, which makes them high in protein and super satisfying. Protein pancakes are a great way to start the day as they provide sustained energy and keep you feeling full for longer.
Banana protein pancakes are high in protein, low in calories, and gluten-free. These easy protein pancakes are a great option for people who want to add more protein to their diet while still enjoying a delicious breakfast. Use a hot skillet to make them crispy on the outside and fluffy on the inside. They are easy to make and take just a few minutes to prepare. Making oatmeal protein pancakes in the blender is the perfect breakfast option for busy mornings.
If you love high protein snacks, try my Chocolate Chia Protein Pudding, Vanilla Protein Energy Balls or Apple Pie Protein Chia Seed Pudding.
Why You’ll Love These Banana Protein Pancakes
- It’s so simple. Blend all the ingredients in your blender, then fry in a skillet until crispy and golden on the outside.
- It’s full of healthy benefits. Bananas are a great source of potassium, an essential mineral that helps regulate blood pressure and maintain heart health. Protein powder is also a great source of amino acids, which can help with muscle recovery and growth.
- It provides energy. They are a great way to start the day as they provide sustained energy and keep you feeling full for longer.
Protein Pancakes Ingredients
- Oats: You can use rolled oats or quick oats. Rolled oats typically have a chewier texture, but since everything is blended, the pieces are broken down anyway.
- Protein Powder: I used vanilla protein powder, but you could experiment with chocolate, pumpkin spice or other protein powder flavors.
- Baking Powder: Baking powder is needed to make the pancakes light and fluffy.
- Salt: Salt brings out the flavor of the individual ingredients.
- Bananas: Use 4 ripe, mashed bananas, or use 2 eggs and 2 mashed bananas.
- Coconut Milk: Coconut milk is a great, dairy-free option. You can substitute with plain Greek yogurt or other dairy and non-dairy milk you choose.
- Vanilla: A little splash of vanilla can bring out the natural sweetness and enhance the flavor.
- Coconut Oil: Warm the oil enough to liquefy it without heating it, or substitute it with melted butter or avocado oil.
- Pure Maple Syrup: Mix the syrup into the batter for a hint of sweetness in every bite.
How To Make Protein Pancakes
- Blend the dry ingredients. Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend until it has a powdery-like consistency.
- Finish the batter. Add the remaining ingredients and blend until combined. Add a tablespoon or two of milk if the batter is thick. Make sure the batter isn’t super thick, or else it will cause the pancakes to be dense.
- Cook the pancakes. Grease a nonstick skillet with oil or butter. Or use an ice cream scoop that is about 2 tablespoons in size. Cook pancakes on medium heat for 2-3 minutes on one side. And about 1-2 minutes on the second.
- Serve. Serve your pancakes warm with a dollop of Greek yogurt and additional maple or honey syrup. Top with fresh fruits, if desired.
Tips for Making Protein Banana Pancakes
- Use ripe bananas, as they will be sweeter and easier to mash. You can freeze ripe bananas and save them for later use.
- Use a high-quality protein powder that is low in sugar and contains minimal additives. You can also use plant-based protein powder.
- Don’t overmix the batter or the pancakes may become tough and dense.
- Let the batter rest for a few minutes after mixing to allow the protein powder to absorb the moisture from the bananas, which will help them to be fluffier.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Cook on low to medium heat to prevent them from burning.
- Flip the pancakes when bubbles start to form on the surface.
- Customize the recipe by adding your favorite ingredients, such as nuts, chocolate chips, or spices.
Frequently Asked Questions
Banana protein pancakes can be made vegan by using a plant-based protein powder and replacing the eggs with a flax or chia egg.
Yes, you can use frozen bananas to make banana protein pancakes. It’s a great way to save overripe bananas until you have enough for a recipe. Simply thaw the bananas before mashing and using them in the batter.
Leftover pancakes can be stored in an airtight container in the fridge for up to 4 days. Reheat for a few seconds in the microwave.
To freeze leftover pancakes, lay them on a baking sheet lined with parchment to flash freeze. Transfer to a freezer-safe bag for up to two months. Reheat in the microwave until warmed through.
Serve these banana oatmeal protein pancakes with pure maple syrup, sugar free pancake syrup or some fresh fruits.
More Breakfast Recipes
- Chocolate Chip Baked Oatmeal
- Strawberry Oatmeal Breakfast Bars
- Chocolate Peanut Butter Protein Balls
- Banana Baked Oatmeal Cups
I hope you enjoy all the recipes I share with you, including this delicious Protein Pancakes with Banana recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Banana Protein Pancakes
Ingredients
- 1 ½ cups rolled oats
- ¼ cup vanilla protein powder
- 3 tsp baking powder
- ½ tsp salt
- 4 medium mashed bananas, can substitute 2 eggs and 2 mashed bananas
- ½ cup coconut milk, can substitute with plain Greek yogurt
- 1 tsp vanilla
- 2 Tbsp coconut oil, melted but not hot (can substitute with melted butter or avocado oil)
- 2 Tbsp pure maple syrup
Instructions
- Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend until it has a powdery-like consistency.
- Add the remaining ingredients and blend until combined.
- Add a tablespoon or two of milk if the batter seems to be on the thick side. Make sure the batter isn’t super thick or else it will cause the pancakes to be dense.
- Grease a nonstick pan with oil or butter.
- Drop 2 tablespoons of butter onto the skillet. Or use an ice cream scoop that is about 2 tablespoons in size.
- Cook pancakes on medium heat for about 2-3 minutes on one side. And about 1-2 minutes on the second.
- Serve your pancakes warm with a dollop of Greek yogurt and additional maple or honey syrup. Top with fresh fruits, if desired.
Notes
- Use ripe bananas, as they will be sweeter and easier to mash. You can freeze ripe bananas and save them for later use.
- Use a high-quality protein powder that is low in sugar and contains minimal additives. You can also use plant-based protein powder.
- Don’t overmix the batter or the pancakes may become tough and dense.
- Let the batter rest for a few minutes after mixing to allow the protein powder to absorb the moisture from the bananas, which will help them to be fluffier.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Cook on low to medium heat to prevent them from burning.
- Flip the pancakes when bubbles start to form on the surface.
- Customize the recipe by adding your favorite ingredients, such as nuts, chocolate chips, or spices.
