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.
4mediummashed bananascan substitute 2 eggs and 2 mashed bananas
½cupcoconut milkcan substitute with plain Greek yogurt
1tspvanilla
2Tbspcoconut oilmelted but not hot (can substitute with melted butter or avocado oil)
2Tbsppure 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.