Protein Banana Pancakes (Print version)

Fluffy banana pancakes made with eggs, protein powder, and bananas for a quick nutritious breakfast boost.

# What You Need:

→ Pancake Batter

01 - 2 large eggs
02 - 1 ripe banana
03 - 1 scoop (approximately 1 oz) vanilla or unflavored protein powder

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# How to Make:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder; whisk until fully combined and free of lumps.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour about 2 tablespoons of batter per pancake onto the heated skillet.
05 - Cook for 1 to 2 minutes until small bubbles form on the surface and edges begin to set.
06 - Gently flip and cook an additional 30 to 60 seconds until golden and cooked through.
07 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or maple syrup.

# Expert tips:

01 -
  • Ready in 15 minutes flat, which means you can actually have hot pancakes on a weekday morning.
  • Only three ingredients means no guilt about what's going into your body, just real food doing real work.
  • They're naturally gluten-free and protein-packed, so you stay full through your morning instead of hungry by 10 AM.
02 -
  • The banana sweetness varies wildly depending on ripeness, so taste the raw batter and adjust—a greener banana means you might want to add a tiny bit of honey or maple syrup.
  • These pancakes are thinner and more delicate than flour-based ones, so patience with the heat and a gentle hand when flipping changes everything.
03 -
  • Keep your protein powder vanilla or unflavored unless you're intentionally building a flavor profile around it—you control the taste this way instead of being locked into whatever the powder is.
  • Make the batter and let it sit for 30 seconds before you start cooking; it firms up slightly and the pancakes flip without falling apart.
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