Banana protein pancakes are a delicious, filling, and healthy way to start your day! This 15-minute recipe is great for any time of the day. They are packed with protein and fiber and they are low in sugar and calories. These protein pancakes are also easy to make. Add your favorite toppings and flavors for customized pancakes. The whole family will love them!
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Why You’ll Love This Recipe
There are many reasons why you will love this recipe for banana protein pancakes!
- They are quick and easy to make.
- This recipe is mixed in one mixing bowl.
- Clean up is minimal and quick.
- Both kids and adults love these healthy pancakes. Try these Almond Milk Pancakes too!
- Banana protein pancakes are packed with protein and healthy ingredients.
- The pancakes are moist and fluffy!
- They have a slightly sweet banana flavor.
- They are versatile. You can customize the recipe to your liking by adding different flavors of protein powder, toppings, or mix-ins.
- These protein-packed pancakes are perfect for any occasion.
- Make them on busy mornings or slow weekends.
- For another healthy breakfast, try these Over Hard Eggs!
Ingredients & Substitutes
Scroll down to the recipe card below for the full banana protein pancake recipe.
Use a ripe banana. They are more naturally sweet.
Eggs provide a light and fluffy texture. Do not replace the eggs in this recipe.
Use either vanilla or unflavored protein powder. We love the Prime Powder protein powder.
Both almond flour and oat flour work well. Other flour is not a perfect substitute.
Baking powder helps these pancakes remain fluffy.
Cinnamon adds a touch of warmth.
Add in a pinch of salt to balance out the flavors if desired.
Use butter or nonstick spray to coat the griddle or skillet. This prevents sticking.
Lastly, top the protein banana pancakes with your choice of toppings! Fruit, nuts, maple syrup, and peanut butter are great options.
Taste & Texture
These banana protein pancakes are moist and fluffy! They have slightly crispy edges.
These pancakes have a slightly sweet banana flavor. They are not overly sweet.
Add your favorite toppings for a fun flavor!
How to Make
Step 1
First, in a mixing bowl, mash the ripe banana with a fork.
Step 2
Next, add the eggs to the bowl with the mashed banana and whisk together until well combined.
Step 3
Add the protein powder, almond flour (or oat flour), baking powder, cinnamon, and salt to the bowl. Stir until a smooth batter forms.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or butter.
Step 5
Pour approximately 1/4 cup of the batter onto the hot skillet for each pancake.
Step 6
Cook the pancakes for about 2 to 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until cooked through and lightly golden.
Step 7
Remove the pancakes from the skillet and repeat the process with the remaining batter.
Step 8
Serve the banana protein pancakes hot and fresh. Top with your favorite toppings such as fresh fruit, nuts, nut butter, or a drizzle of maple syrup.
Expert Tips for Success
Here are a few expert tips and tricks for making the best banana protein pancakes.
Use ripe bananas. Ripe bananas are sweeter and more flavorful than unripe bananas.
Don’t overmix the batter. Overmixing will make the pancakes tough.
Cook the pancakes over medium heat. This will help prevent them from burning.
Flip the pancakes when they have bubbles on the surface and the edges are set.
Serve the pancakes with your choice of toppings.
Flavor Variations & Add-Ins
Here are a few ideas for customizing the flavor of these high-protein banana pancakes.
Switch up the flavor of the protein powder. We love vanilla or unflavored, but chocolate is a great idea too!
Change up the toppings.
Top with walnuts, almonds, or pecans for an added crunch.
Top with peanut butter or almond butter for added protein.
Mix in some chocolate chips or blueberries.
How to Serve & Store
Banana protein pancakes can be served with various toppings.
Top with maple syrup, honey, peanut butter, almond butter, yogurt, fruit, nuts, or chocolate chips.
You can also serve them with a side of eggs, bacon, or sausage.
They can also be stored in an airtight container in the refrigerator for up to 3 days.
To reheat the pancakes, heat them in a pan over medium heat.
Freeze these pancakes for up to 2 months. Add parchment paper between each pancake before freezing.
Frequently Asked Questions (FAQs)
Yes, you can make these pancakes ahead of time and freeze them. Just let them cool completely before freezing them. When you’re ready to serve them, thaw them overnight in the refrigerator and then reheat them in the microwave or in a pan over medium heat.
You can also cook banana protein pancakes in a skillet or a waffle iron.
Yes, you can add other ingredients to the batter, such as oats, chia seeds, blueberries, strawberries, or chocolate chips. Just be careful not to overmix the batter, or the pancakes will be tough.
Yes, these protein pancakes are made with wholesome and nutritious ingredients.
Each pancakes contains 10 grams of protein!
Sure! Use unsweetened applesauce or pumpkin purée if needed.
Equipment Needed
Pyrex Glass Measuring Cups: Use these measuring cups to measure out the ingredients.
Whisk: Whisk together the pancake batter.
Spatula: Use a spatula to flip these healthy banana pancakes.
Nonstick Skillet: This is our favorite nonstick skillet for making pancakes!
You May Also Enjoy
- Whole Wheat Oven Pancake
- Potato Pancakes
- Buttermilk Pancakes with Cinnamon Apples
- Whole Wheat Banana Pancakes
- Blueberry Buttermilk Pancakes
If you enjoyed this banana protein powder pancake recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Breakfast Recipes.
Banana Protein Pancakes
Ingredients
- 1 ripe banana
- 2 large eggs
- ¼ cup protein powder (vanilla or unflavored)
- ¼ cup almond flour (or oat flour)
- ½ tsp baking powder
- ½ tsp cinnamon
- pinch salt
- butter ( for greasing the pan)
- toppings of choice (fresh fruit, nuts, nut butter, maple syrup)
Instructions
- First, in a mixing bowl, mash the ripe banana with a fork until it becomes a smooth paste.
- Add the eggs to the bowl with the mashed banana. Whisk together until well combined.
- Add the protein powder, almond flour (or oat flour), baking powder, cinnamon, and salt to the bowl. Stir until all the ingredients are thoroughly mixed and a smooth batter forms. If the batter seems too thick, you can add a splash of milk (dairy or non-dairy) to adjust the consistency.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
- Pour approximately ¼ cup of the pancake batter onto the hot skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape, if needed.
- Cook the pancakes for about 2 to 3 minutes, or until small bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until cooked through and lightly golden.
- Remove the pancakes from the skillet and repeat the process with the remaining batter, greasing the skillet as needed.
- Finally, serve the banana protein pancakes warm! Top them with your favorite toppings such as fresh fruit, nuts, nut butter, or a drizzle of maple syrup.
Notes
- Use a ripe banana.
- We love the Prime Powder due to the real food ingredients.
- Use enough butter or nonstick spray to prevent sticking.
- Flip the pancakes once small bubbles have formed.
- Store any leftovers in the fridge for up to 3 days.
- To reheat, place them on a griddle or skillet over low heat. Heat until warm.
- Freeze for up to 2 months if needed.
- The nutrition facts are for 1 pancake.
