Protein Banana Pancakes (Print Version)

Fluffy pancakes with banana, eggs, and protein powder for a quick, nutritious breakfast option.

# Ingredient List:

→ Pancake Batter

01 - 2 large eggs
02 - 1 ripe banana
03 - 1 scoop (1 oz) vanilla or unflavored protein powder

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# How-To Steps:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder to the mashed banana. Whisk thoroughly until smooth and free of lumps.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour about 2 tablespoons of batter per pancake onto the skillet.
05 - Cook for 1 to 2 minutes, until small bubbles appear on the surface and edges begin to set.
06 - Flip gently and cook for another 30 to 60 seconds until golden brown and cooked through.
07 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or maple syrup.

# Helpful Tips:

01 -
  • Ready in 15 minutes flat, which means weekend breakfast without the fuss.
  • Naturally sweet from the banana, so you're not eating sugar disguised as nutrition.
  • Actually tastes indulgent while fueling your body with real protein and whole ingredients.
02 -
  • The batter is thinner than you'd expect—this isn't a mistake, it's why they're so fluffy instead of cakey.
  • Medium heat is everything. Too high and the outside browns before the inside cooks; too low and they stick and get tough.
03 -
  • If your batter looks too thick, add a splash of milk—it should pour like soft ice cream, not like cake batter.
  • Use plant-based protein powder if you're avoiding dairy, and the texture stays exactly the same.
Go Back