My mornings used to be a frantic rush, often ending with a bland breakfast. That all changed when I perfected this recipe for Banana protein pancakes. They taste like a weekend treat but pack a serious protein punch, keeping me energized and full until lunchtime. If you’re searching for a quick, nutritious meal that feels indulgent, these pancakes are exactly what you need.
Ingredients
- 40 g vanilla protein powder
- 1 large very ripe banana
- 1/8 tsp. cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
How to Make Banana protein pancakes
This process is incredibly simple and quick, making it one of my favorite breakfast recipes.
Step 1: Blend All Ingredients Together
First, combine the ripe banana, eggs, vanilla protein powder, cinnamon, baking powder, and salt in a blender. Blending is the easiest way to get a smooth, consistent batter. Blend on high for about 30 to 45 seconds until completely smooth.
Step 2: Let the Batter Rest
Here’s a pro tip that makes a huge difference: let the batter rest for 5-10 minutes. This simple step allows the protein powder to fully absorb the liquid and gives the baking powder time to activate. Consequently, your pancakes will turn out much fluffier.
Step 3: Cook Your High-Protein Pancakes
Next, heat a non-stick skillet over medium-low heat. A lower temperature is crucial for protein pancakes because they can burn easily. Lightly grease the pan, then pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface.
Step 4: Flip and Finish
Finally, carefully flip the pancakes and cook for another 1-2 minutes on the other side until they are golden brown. Serve your delicious Banana protein pancakes immediately with your favorite toppings.
My Best Banana protein pancakes Tips
Over years of making these, I’ve learned a few tricks that take them from good to great.
Choose Your Protein Powder Wisely
The type of protein powder you use is incredibly important. I’ve found that a whey or a whey-casein blend works best, as it creates a lighter, fluffier texture. Plant-based protein powders can be denser and may require a splash of milk to thin the batter.
Don’t Skip the Ripeness of the Banana
I can’t stress this enough: use a banana with plenty of brown spots. A yellow banana just won’t cut it. The extra ripeness provides the natural sweetness and moisture essential for the flavor and texture.
Low and Slow Is the Way to Go
Patience is key. Cooking on medium-low heat ensures the pancakes cook through evenly without burning the outside, rewarding you with a perfect golden-brown finish every time.
Variations of Banana protein pancakes
One of the best things about this recipe is how easy it is to customize. For an extra-decadent breakfast, fold in a handful of your favorite chocolate chips after blending. To add healthy fats and a bit of crunch, try mixing in a tablespoon of chopped walnuts or pecans. If you enjoy warmer flavors, a pinch of nutmeg or allspice along with the cinnamon gives the pancakes a cozy, comforting taste.
For more delicious recipes, check out our Baked Apple Fritters recipe.
FAQs
How Much Protein Is in a Banana Pancake?
The exact protein content will vary based on your powder, but a typical serving of these pancakes usually contains between 30 and 35 grams of protein. This makes it an excellent post-workout meal.
Can You Just Add Protein Powder to Pancake Mix?
Technically, yes, but I wouldn’t recommend it. Protein powder is extremely absorbent and will drastically change the texture of a standard pancake mix, often making it dry and rubbery. It’s much better to use a recipe like this one.
Why Are My Banana Pancakes Rubbery?
The most likely reason is using the wrong type or amount of protein powder without adjusting the liquid. Some protein powders can become gummy when cooked. Another culprit could be overcooking them on high heat, which ruins the texture.
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Banana Protein Pancakes
- Total Time: 25 minutes
- Yield: 4 pancakes 1x
Description
Indulge in a guilt-free breakfast with these Banana Protein Pancakes! They’re fluffy, naturally sweet, and packed with protein to keep you full and energized all morning. Incredibly simple and quick to make, this recipe blends a ripe banana and vanilla protein powder into a smooth batter, creating the perfect golden-brown pancakes in minutes. It’s the ideal healthy breakfast that tastes like a weekend treat.
Ingredients
40 g vanilla protein powder
1 large very ripe banana
2 large eggs
1/4 tsp. baking powder
1/8 tsp. cinnamon
1/4 tsp. salt
Instructions
Blend All Ingredients Together
Combine the ripe banana, eggs, vanilla protein powder, cinnamon, baking powder, and salt in a blender. Blend on high for 30-45 seconds, or until the batter is completely smooth and consistent.
Let the Batter Rest
Allow the batter to rest for 5-10 minutes. This important step gives the protein powder time to absorb the liquid and activates the baking powder, resulting in much fluffier pancakes.
Cook Your High-Protein Pancakes
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with butter, coconut oil, or cooking spray. Pour approximately 1/4 cup of batter for each pancake. Cook for 2-3 minutes, until bubbles begin to form on the surface and the edges look set.
Flip and Finish
Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through. Serve immediately with your favorite toppings like fresh fruit, maple syrup, or a dollop of yogurt.
Notes
Protein Powder Choice: A whey or whey-casein blend protein powder will yield the lightest, fluffiest texture. Plant-based powders can make the pancakes denser; you may need to add a splash of milk to thin the batter if using one.
Use a Very Ripe Banana: For the best natural sweetness and moisture, use a banana with plenty of brown spots. This is key to the flavor and texture!
Low and Slow Heat: Protein pancakes can burn easily. Cooking them on medium-low heat ensures they cook evenly all the way through without scorching the outside.
Customizations: Feel free to fold in chocolate chips, chopped nuts (like walnuts or pecans), or a pinch of nutmeg for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 10
- Sodium: 300
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Carbohydrates: 17
- Fiber: 2
- Protein: 22
- Cholesterol: 185
Keywords: banana protein pancakes, healthy pancakes, protein powder recipe, easy breakfast, gluten-free pancakes, high-protein breakfast, quick and easy recipe
