Protein Banana Pancakes (Printable)
Fluffy pancakes blending ripe bananas, oats, and protein powder for a energizing breakfast.
# What You'll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas
02 - 2 large eggs
03 - 1/2 cup milk (dairy or plant-based)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup rolled oats (about 50 g)
06 - 1/4 cup vanilla or unflavored protein powder (about 30 g)
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon ground cinnamon
09 - Pinch of salt
→ For Cooking
10 - 1 teaspoon coconut oil or butter
# How To Make It:
01 - Place bananas, eggs, milk, and vanilla extract in a blender. Blend until completely smooth.
02 - Add oats, protein powder, baking powder, cinnamon, and salt to the blender. Blend again until the batter is thick, smooth, and well combined.
03 - Heat a nonstick skillet over medium heat and brush lightly with coconut oil or butter.
04 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to set.
05 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
06 - Serve warm with fresh fruit, yogurt, or a drizzle of maple syrup if desired.
# Expert Hints:
01 -
- You get a stack of fluffy pancakes that actually keep you full until lunch without the sugar crash that usually follows breakfast.
- The blender does all the work so there is no bowl to wash and no lumps to chase around with a whisk.
02 -
- Protein powder can make batter thick and sticky so if your blender struggles add another splash of milk rather than forcing it.
- Do not crank the heat past medium or the outside burns before the inside cooks through and you end up with crispy raw pancakes.
03 -
- Let the batter sit for five minutes after blending because the oats absorb liquid and the batter thickens into the ideal pancake consistency.
- The easiest flip happens when you wait until the entire surface is covered in popped bubbles and the edges look matte instead of wet and shiny.