High-Protein Banana Pancakes Recipe
Fluffy, golden banana pancakes packed with protein powder for a nutritious breakfast that's both indulgent and muscle-supporting.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 ripe bananas, mashed (about 200g)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">60g vanilla or unflavored whey protein powder (or pea protein for plant-based option)</li> <li class="ingredients-single-item">100g oat flour (or ground oats)</li> <li class="ingredients-single-item">50g Greek yogurt</li> <li class="ingredients-single-item">120ml unsweetened almond milk (or any milk of choice)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp ground cinnamon</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">5g coconut oil or butter for cooking</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Blender (optional)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, thoroughly mash the ripe bananas until smooth with minimal lumps. The riper your bananas, the more natural sweetness and banana flavor they'll impart to your pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the eggs to the mashed bananas and whisk until well combined. The eggs provide structure and help bind the pancakes together while adding additional protein. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt. Mixing the dry ingredients separately ensures even distribution of the leavening agents and spices throughout your batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the Greek yogurt, almond milk, and vanilla extract to the banana-egg mixture and stir until smooth. The yogurt adds moisture, tanginess, and extra protein, while the milk adjusts the batter consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can develop gluten and make your pancakes tough. The batter should be thick but pourable - add a splash more milk if it seems too thick. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Let the batter rest for 5 minutes. This allows the oats to absorb some moisture and the baking powder to activate, resulting in fluffier pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil or butter. The pan is at the right temperature when a few drops of water sprinkled on the surface sizzle and evaporate quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For each pancake, pour about 60ml (¼ cup) of batter onto the hot pan. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. This is a crucial visual cue that tells you the first side is properly cooked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through. Protein pancakes can burn more easily than regular pancakes due to the protein powder, so watch them closely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer to a warm plate and repeat with the remaining batter, adjusting the heat as necessary to prevent burning. You can keep cooked pancakes warm in an oven set to 100°C while you finish cooking the batch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve immediately with your choice of toppings - additional sliced bananas, a dollop of Greek yogurt, a drizzle of honey or maple syrup, or a sprinkle of nuts all work beautifully with these protein-packed pancakes. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I meal prep these protein pancakes for the week?
Yes! These protein pancakes freeze exceptionally well. Cook the entire batch, allow to cool completely, then place with parchment paper between each pancake in an airtight container. They'll keep in the freezer for up to 3 months and can be reheated in a toaster or microwave for a quick post-workout meal.
Why do my protein pancakes sometimes turn out dense or rubbery?
Protein pancakes can become dense if you overmix the batter (developing too much gluten) or use too much protein powder. For perfect fluffy texture, fold ingredients gently until just combined, ensure your batter isn't too thick, and cook on medium heat rather than high to prevent premature protein denaturing.
What's the best protein powder to use for banana pancakes?
For banana pancakes, whey isolate or concentrate works best as it creates a lighter texture. If going plant-based, a pea/rice protein blend provides good results. Avoid casein protein as it tends to make pancakes too dense. Choose a mild vanilla flavour that complements the banana without artificial aftertastes.
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