I’ve been making these protein pancakes with banana every Sunday for years – they’re my secret weapon for a breakfast that keeps me full until lunch without the sugar crash. What started as a desperate “What can I make with these ripe bananas?” experiment turned into my go-to morning fuel. The best part? You probably have all the ingredients in your kitchen right now.
These pancakes pack a serious protein punch (20g per serving!) but taste like a treat thanks to the natural sweetness of ripe bananas. My kids gobble them up, never guessing they’re eating something actually good for them. The batter comes together in about 5 minutes – faster than waiting in line at a coffee shop – and cooks up fluffy with perfect golden edges every time. Trust me, once you try this recipe, you’ll never go back to those sad, dense protein pancakes from a mix.
Why You’ll Love These Protein Pancakes with Banana
Let me count the ways these pancakes have saved my mornings – and my waistline! First off, they’re ridiculously easy to whip up. I’m talking five minutes from bowl to pan, even with sleepy eyes and before that first sip of coffee. No fancy equipment needed – just a bowl, fork, and pan.
Here’s what makes them magic:
- Protein power: That scoop of protein powder gives you staying power. I don’t get hangry by 10am like I do with regular pancakes.
- Naturally sweet: Ripe bananas mean you can skip the sugar. My trick? Wait until the banana skins are speckled brown – that’s when they’re sweetest.
- Crazy versatile: Top them with whatever you’ve got. Greek yogurt and berries? Almond butter and honey? Even just a squeeze of lemon works when I’m keeping it simple.
- No guilt: Unlike diner pancakes that leave me in a food coma, these give me energy. My post-breakfast productivity skyrocketed when I switched to this recipe.
The best part? They don’t taste like “health food.” My husband still does a double-take when I remind him they’re good for him. Try them once and you’ll see why this is the only pancake recipe I’ve used for three years straight.
Ingredients for Protein Pancakes with Banana
Gather these simple ingredients – I bet you have most in your kitchen already! The magic is in the measurements, so don’t eyeball it:
- 1 very ripe banana (the spottier, the sweeter – mash it well with a fork)
- 2 large eggs (room temp blends better)
- 1 scoop (30g) vanilla protein powder (my favorite is whey, but see swaps below)
- 1/4 cup old-fashioned oats (quick oats work too – no need to grind them)
- 1/4 tsp cinnamon (just a pinch makes all the difference)
- 1 tsp pure vanilla extract (skip the artificial stuff!)
- 1 tsp coconut oil (for the pan – butter works too)
Ingredient Substitutions & Notes
No vanilla protein powder? Use unflavored and add an extra 1/2 tsp vanilla. For vegans, swap eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water). Oats can be replaced with almond flour if needed – but the batter will be thicker. Warning! If your batter looks runny, add a tablespoon more oats – too much liquid makes flipping tricky.
How to Make Protein Pancakes with Banana
Ready for the easiest pancake routine of your life? I’ve made this recipe so many times I could do it in my sleep – but don’t worry, I’ll walk you through every step. The key is patience with the pan and not overworking the batter. Here’s how I get perfect protein pancakes every single time.
Step 1: Prepare the Batter
Grab that ripe banana and smash it in a bowl with the back of a fork until it’s basically liquid with just a few tiny chunks. No banana lumps means even sweetness throughout! Crack in the eggs and whisk like you’re making scrambled eggs – just until combined. Now add the protein powder, oats, cinnamon, and vanilla. Stir gently with a wooden spoon until just mixed. You want it slightly lumpy, like muffin batter – overmixing makes tough pancakes. Too thick? Add a tablespoon of milk. Too runny? Sprinkle in more oats.
Step 2: Cook the Pancakes
Here’s where magic happens! Heat your non-stick pan over medium-low heat (not medium! trust me!) for 2 full minutes before adding coconut oil. Test the heat with a drop of water – it should sizzle gently. Pour 1/4 cup batter per pancake. Wait for bubbles to form and edges to look dry – about 2-3 minutes. Don’t peek too early! Flip when the bottom is golden brown, then cook 1-2 minutes more. The second side always cooks faster. Pro tip: Keep finished pancakes warm in a 200°F oven while cooking the rest.
Tips for Perfect Protein Pancakes with Banana
After making these every weekend for years, I’ve picked up some foolproof tricks that’ll take your pancakes from good to “Oh my gosh, how’d you make these?” Here are my can’t-live-without tips:
1. The pan makes all the difference
Listen, I learned this the hard way – use a good non-stick pan and keep it at medium-low heat. That first pancake is always my test subject – if it browns too fast, turn the heat down. I ruined so many batches before realizing my stove runs hot!
2. Let the batter take a quick nap
If you’ve got 5 extra minutes, let the batter sit while your pan heats up. The oats absorb liquid, making fluffier pancakes. I use this time to prep toppings or pour coffee – multitasking win!
3. Size matters
Keep pancakes small – about 1/4 cup batter each. Big ones are harder to flip without breaking. My perfect size? Roughly the circumference of a mason jar lid. They cook evenly and stack beautifully.
4. Meal prep magic
Double the batch and freeze extras between parchment paper. My Sunday ritual: make a huge stack, then pop frozen pancakes straight in the toaster on busy mornings. They reheat perfectly – just like fresh!
One last secret? Wipe the pan with a paper towel between batches to prevent burnt bits. Your last pancake will look as good as your first. Now go forth and flip with confidence!
Serving Suggestions for Protein Pancakes with Banana
Oh, the topping possibilities! My weekday go-to is Greek yogurt and honey – the tang balances the banana’s sweetness perfectly. Weekend treat? Pile on fresh berries and drizzle with almond butter. For kids (or my sweet tooth), dark chocolate chips and sliced bananas make it feel like dessert. Pro tip: Serve with cold brew coffee or a green smoothie for the ultimate protein-packed breakfast combo!
Storage & Reheating
These pancakes keep like a dream! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze between parchment paper for 2 months. My favorite hack? Pop them straight from the freezer into the toaster – they come out warm and fluffy, just like fresh off the pan. For quick reheating, 30 seconds in the microwave does the trick, but I prefer the toaster for that perfect slight crisp on the edges. Just don’t tell my kids how easy it is to have “fancy” breakfasts on school mornings!
Protein Pancakes with Banana FAQs
After years of making (and eating!) these pancakes almost daily, I’ve answered every possible question from friends and family. Here are the ones that come up constantly – plus my hard-earned solutions from countless kitchen experiments!
Can I skip the protein powder?
Absolutely! The pancakes will still taste great, but they won’t pack the same protein punch. Try adding an extra egg or 2 tbsp almond flour instead. Texture changes a bit – they’ll be more like traditional banana pancakes – but still delicious!
Why are my pancakes gummy?
Ah, the dreaded gumminess! Usually means you overmixed the batter. Stir just until ingredients combine – lumps are good! Also, check your pan heat. Too low = gummy, too high = burnt outside/raw inside. Medium-low is the sweet spot.
Can I make these vegan?
Yes! Swap eggs with flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based protein powder. The texture will be denser but still tasty. Pro tip: Let vegan batter rest 10 minutes so flax eggs can thicken.
Help! My pancakes fall apart when flipping!
Been there! Usually means the pan wasn’t hot enough (wait for that sizzle test!) or you flipped too early. Wait until edges look dry and bubbles pop. And use a thin, flexible spatula – game changer!
Can I prep the batter overnight?
I don’t recommend it – the bananas get brown and the oats soak up too much liquid. But! You can freeze cooked pancakes beautifully. Sunday batch cooking is my secret weapon for easy weekday breakfasts.
Nutritional Information
Now let’s talk numbers – because I know you’re wondering! These protein pancakes with banana pack serious nutrition in every bite. Based on my favorite whey protein powder, one serving (about 3 medium pancakes) gives you:
- 250 calories that actually fuel your morning
- 20g protein to keep you satisfied
- Only 8g natural sugar from the banana
- 3g fiber thanks to those oats
Important note: These numbers can shift based on your specific ingredients. Using plant-based protein? Might be slightly different. Added nut butter topping? Obviously that changes things! But what never changes is how these pancakes make me feel – energized, not weighed down, and ready to tackle whatever the day throws at me.
The best part? Unlike store-bought protein pancakes loaded with preservatives, you know exactly what’s going into your body here. Real food, real energy, real delicious – that’s my kind of breakfast math!
Print
20g Protein Banana Pancakes – Fluffy & Guilt-Free in 5 Minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Protein pancakes with banana are a nutritious and delicious breakfast option packed with protein and natural sweetness.
Ingredients
- 1 ripe banana
- 2 eggs
- 1 scoop protein powder
- 1/4 cup oats
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp coconut oil (for cooking)
Instructions
- Mash the banana in a bowl.
- Add eggs, protein powder, oats, cinnamon, and vanilla extract. Mix well.
- Heat coconut oil in a pan over medium heat.
- Pour small amounts of batter to form pancakes.
- Cook for 2-3 minutes per side until golden brown.
- Serve warm with toppings of your choice.
Notes
- Use a non-stick pan for best results.
- Adjust batter thickness with a splash of milk if needed.
- Top with fresh fruit, nuts, or syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving (half of recipe)
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 185mg
