Protein Banana Pancakes (Print)
Fluffy pancakes blending bananas, protein powder, and oats for a nutritious breakfast ready in 25 minutes.
# What You Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup milk (dairy or plant-based)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 cup rolled oats
06 - 1/2 cup vanilla or unflavored protein powder
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon ground cinnamon
09 - Pinch of salt
→ Optional Add-ins
10 - 2 tablespoons chia seeds or ground flaxseed
11 - 1/4 cup chopped walnuts or dark chocolate chips
# How to Make:
01 - Place the mashed bananas, eggs, milk, and vanilla extract into a blender. Blend on medium speed until the mixture is completely smooth and uniform.
02 - Add the rolled oats, protein powder, baking powder, cinnamon, and salt directly into the blender with the wet mixture. Blend until a smooth, lump-free batter forms.
03 - Stir in chia seeds, ground flaxseed, chopped walnuts, or chocolate chips if desired. Allow the batter to rest for 2 to 3 minutes so it thickens slightly.
04 - Set a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges look set. Flip carefully and cook another 1 to 2 minutes until golden brown and cooked through.
06 - Transfer cooked pancakes to a warm plate and repeat with the remaining batter. Serve immediately with fresh berries, nut butter, maple syrup, or your preferred toppings.
# Expert Advice:
01 -
- Everything goes into a blender so cleanup is almost embarrassingly easy.
- The banana keeps them moist inside while the protein powder makes them surprisingly filling without feeling heavy.
02 -
- If the batter seems too thick after resting, stir in an extra splash of milk because protein powder brands absorb liquid differently.
- Cooking on heat that is too high will burn the outside while leaving the center gummy, so patience on medium pays off.
03 -
- Use bananas that are so speckled you would normally toss them because that is when their natural sweetness peaks and their starches have converted to sugar.
- Wipe the skillet with a thin coat of oil between batches to keep every pancake releasing cleanly without sticking.