These fluffy banana protein pancakes are made with just a few simple ingredients, including protein powder, bananas and eggs. A quick and tasty breakfast packed with 25g of protein!
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Banana protein pancakes are a healthy and balanced breakfast made with just 6 simple ingredients that taste amazing and are super filling. Eggs, bananas and vanilla protein powder are at the heart of this simple, protein-packed breakfast. Regular pancakes have minimal protein and are loaded with carbs. Protein Pancakes on the other hand have a lot more protein and a better protein to carb ratio than traditional pancake recipes.. This particular recipe for protein pancakes has a whopping 25g of protein per serving. That is a great way to start the day and fill you up! One thing I love most about this recipe, is leftover pancakes make for a great, healthy meal prep - perfect to have on-hand and ready for a busy work week!
Banana Protein Pancakes
Ingredients:
2 eggs
1 ripe banana, mashed
1/2 scoop vanilla protein powder
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. cinnamon
Directions:
In a medium bowl, mix together eggs, mashed banana, and protein powder until well combined.
Add the baking powder, salt and cinnamon and whisk until completely smooth and blended. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
Heat a nonstick nonstick skillet over medium heat and spray it with oil. Cook the pancakes until they bubble on top, one minute or less. It happens fast! Flip and cook them on the second side for just a few more (10-20) seconds. It's important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or even low if needed.
Serve with sliced bananas and toppings of your choice.
Servings: makes 2-4 pancakes depending on the size of your pancakes
Macros for entire recipe: 283 cals | 11g fat | 21g carbs | 25g protein
Cooking notes:
Banana protein pancakes don't have the same consistency of traditional pancakes with flour, but they are equally wonderful and delicious!
Meal variations & topping ideas:
Peanut, almond or any other nut butter you like
Sugar-free maple syrup
Fresh fruit like blueberries or blackberries
Chopped nuts or sliced almonds
Serve with Greek yogurt, scrambled or hard boiled eggs or cottage cheese for an even higher protein breakfast
How to store & freeze banana protein pancakes:
Once prepared, these banana protein pancakes will keep in the fridge for up to 3 days. I like to reheat them in the microwave in 10 second intervals; be sure not to overcook them or they'll be super rubbery.
You can also freeze these for an easy, on-the-go breakfast option or weekly meal prep! Just be sure to let them cool completely, then transfer to a freezer safe Ziplock bag or container and freeze for up to 1 month.