Why You’ll Love This Protein Pancakes with Banana

• They’re genuinely satisfying. Unlike traditional pancakes that can lead to a mid-morning slump, these keep you full and focused for hours thanks to the powerful combo of protein and complex carbs.
• The flavor is pure, simple joy. The mashed banana doesn’t just add nutrients; it creates a caramel-like sweetness that means you can seriously cut back on added sugar. It tastes like a treat without the guilt.
• They’re incredibly versatile. This batter is a fantastic base for your favorite add-ins. Think dark chocolate chips, a handful of blueberries, or even a dash of cinnamon. It’s your canvas for a perfect breakfast.
• They freeze like a dream. Make a double batch and pop the cooled pancakes in the freezer. On a busy morning, you’ve got a wholesome, homemade breakfast ready in minutes. It’s the ultimate meal prep win.

Ingredients & Tools

• 2 large, very ripe bananas (the spottier, the better!)
• 2 large eggs
• 1/2 cup (about 50g) rolled oats (quick oats work too)
• 1/4 cup (about 30g) vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp ground cinnamon (optional, but highly recommended)
• Pinch of salt
• 1 tsp vanilla extract
• 1-2 tbsp milk of choice (only if needed to thin the batter)
• Coconut oil or butter for cooking

Tools: A good blender, a non-stick skillet or griddle, a spatula, and a measuring cup.

The quality of your banana really is the secret star here. A ripe, spotty banana will blend more easily and provide that deep, sweet flavor we’re after. And don’t worry if you don’t have a high-speed blender—a regular one or even a good fork for mashing and a whisk will get the job done, though the texture will be a bit more rustic (which is also delicious!).

Serves: 2 (makes about 8 small pancakes) | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Key. Honestly, this is the most important tip. Green or yellow bananas just won’t have the same sweetness or mashability. Wait for those brown spots—they’re nature’s sugar signal.
• Protein Powder Choices. A vanilla whey or plant-based protein powder works beautifully. If you use an unflavored one, you might want to add an extra pinch of cinnamon or a tiny drizzle of maple syrup to the batter for flavor.
• To Oat or Not to Oat? Using oats gives these pancakes a lovely, hearty texture and whole-grain goodness. If you’d prefer a flour-based version, you can swap the oats for an equal amount of whole wheat or all-purpose flour.
• Get Your Pan Ready. These pancakes cook best over a consistent medium-low heat. Too hot, and the outside will burn before the inside is cooked. Take a minute to let your pan preheat properly—it makes all the difference.

How to Make Protein Pancakes with Banana

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The savory, salty crunch is the perfect contrast to the sweet, soft pancakes, creating a truly balanced breakfast plate.
• A Side of Scrambled Eggs — Double down on the protein! A portion of softly scrambled eggs adds a different texture and makes the meal feel even more substantial and luxurious.
• Sautéed Cinnamon Apples — Thinly slice an apple and sauté it in a little butter and cinnamon until tender. It’s like having apple pie filling for breakfast, and it pairs magically with the banana flavor.

Drinks

• A Cold Glass of Milk — It’s a classic for a reason. The creaminess of milk is the ultimate partner to any pancake, and it adds even more protein to your meal.
• Strong Black Coffee — The bitterness of a good brew cuts through the sweetness of the bananas beautifully, waking up your palate with every sip.
• A Green Smoothie — If you want to go all-in on the nutrient boost, a simple spinach, banana, and almond milk smoothie on the side feels refreshing and virtuous.

Something Sweet

• A Drizzle of Warm Nut Butter — Gently heat some almond or peanut butter with a splash of milk to make a pourable, rich sauce. It’s next-level delicious and adds healthy fats.
• Greek Yogurt and Honey — A dollop of thick, tangy yogurt and a swirl of honey adds a sophisticated touch and a lovely creaminess without being overly sweet.
• Dark Chocolate Shavings — For a real treat, use a vegetable peeler to shave a few pieces of dark chocolate over the top. It melts slightly on the warm pancakes and feels incredibly decadent.

Top Mistakes to Avoid

• Mistake: Using a pan that’s too hot. This is the number one reason pancakes burn on the outside while staying raw inside. Medium-low heat is your friend—it allows the center to cook through gently.
• Mistake: Over-blending the batter after adding the dry ingredients. Once you add the protein powder and baking powder, you just want to incorporate them. Over-mixing can make the pancakes tough by developing too much gluten in the oats.
• Mistake: Flipping too early. Be patient! Wait for those bubbles to form and pop on the surface. If you try to flip too soon, the pancake might tear because it hasn’t set enough to hold its structure.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s tempting, but this flattens them and makes them dense. Trust the process—the baking powder will do its job to make them fluffy.

Expert Tips

• Tip: Let the batter rest for 5 minutes. If you have a spare moment, let the blended batter sit for a short while. This allows the oats to absorb the liquid fully, resulting in a slightly thicker, more cohesive batter and an even better texture.
• Tip: Test one pancake first. Always cook a single, small “test” pancake. This lets you check if your heat is correct and if the batter needs more milk or a pinch more baking powder. Consider it your delicious quality control check.
• Tip: Keep them warm in the oven. If you’re cooking for a crowd, heat your oven to its lowest setting (around 200°F or 95°C) and place cooked pancakes on a baking sheet inside. This keeps the entire stack warm and fluffy for serving.
• Tip: Make a big batch for the freezer. These pancakes freeze exceptionally well. Let them cool completely, then layer them between sheets of parchment paper in a freezer bag. Reheat in a toaster or oven for a quick breakfast anytime.

FAQs

Can I make these pancakes without a blender?
Absolutely, you can! Simply mash the bananas very well with a fork in a mixing bowl until almost smooth. Whisk in the eggs and vanilla extract. Then, if you’re using oats, you’ll need to use oat flour (you can make it by grinding oats in a clean coffee grinder) or substitute with regular flour. Stir in the dry ingredients until just combined. The texture will be a bit more rustic and the pancakes might be slightly denser, but they’ll still be delicious.

Can I make the batter the night before?
I wouldn’t recommend blending the entire batter ahead of time, as the baking powder will lose its effectiveness and the bananas might brown. A better make-ahead strategy is to mix the dry ingredients (oats, protein powder, baking powder, cinnamon) in one container and have your wet ingredients (mashed banana, eggs) ready in another. In the morning, just combine them and cook. It takes only a minute longer than using pre-made batter.

My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of expired baking powder—it’s the primary leavening agent here, so check its freshness. Another common culprit is over-mixing the batter after adding the dry ingredients, which deflates the air bubbles. Finally, make sure your pan is at the right temperature; if it’s too cool, the pancakes will spread out too much before they have a chance to rise.

I don’t have protein powder. Can I leave it out?
You can, but you’ll need to make a couple of adjustments. The protein powder adds structure and dryness, so leaving it out will make the batter quite wet. To compensate, try adding an additional 1/4 cup of oats or flour to absorb the extra moisture. The pancakes will be more traditional in their protein content but will still taste great.

How can I make these pancakes vegan?
It’s definitely possible with a few swaps! Instead of eggs, you can use “flax eggs” (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg, left to thicken for 5 minutes). Use a plant-based protein powder and your favorite non-dairy milk. The texture will be a little different—slightly denser and more delicate—so be extra gentle when flipping them.