As an Amazon Associate I earn from qualifying purchases.
These healthy Banana Protein Pancakes are so easy to make with just 3 ingredients. Naturally sweet and full of banana flavors, you will love them as a high protein breakfast or post workout!
Easy protein banana pancakes
Last Sunday I woke up craving pancakes. Having some leftover bananas in the fridge, I was about to make my banana oatmeal pancakes. But as a nutrition coach, I like starting my day with plenty of protein. So I gave a twist to my usual protein pancakes and this recipe was born.
Seriously, making protein pancakes can’t be easier. You’ll need just a ripe banana, 2 eggs and your favorite protein powder. Add some cocoa powder or your favorite mix-ins, and you’ll get the perfect healthy breakfast.
This entire recipe packs in over 41 g of protein for just 350 calories. Plus, it’s gluten-free and flourless. Whether you are a bodybuilder or simply want to eat healthy, you’ll love the macros it features.
The 3 ingredients you’ll need
You can find here all the ingredients, along with more details and substitutes. As usual, I’ve included the precise quantities in the printable recipe card at the bottom.
- Banana – Choose a ripe banana of medium size. Make sure to pick a spotty, ripe one because it yields sweeter and fluffier pancakes.
- Eggs – You’ll need 2 large eggs, or 1 whole egg plus 1 egg white. If you are vegan, swap them for flaxseed eggs.
- Protein powder – I recommend whey protein powder, but also casein or plant based options work. Just avoid collagen, I have tried it and it just doesn’t hold. Regarding the flavor, I like vanilla but also chocolate, peanut butter and natural work.
Protein powder recommendations
After testing this recipe many times, here are my conclusions:
- Banana protein pancakes with whey are best. They’re softer, lighter, creamier and less dense. Just pick a trusted brand with a flavor you like. When I say “whey”, I mean whey concentrate (WCP). Whey isolate can easily get dry if heated.
- Pea protein, brown rice protein and GMO-free soy isolate are also okay. But they will make your pancakes slightly dense and tough.
- Avoid using collagen because it won’t provide enough structure. Since it easily dries, egg white protein powder is not ideal either.
How to make banana protein pancakes
- Prep banana. Peel and cut the banana into large chunks.
- Blend. Add to a blender eggs, banana and protein powder. Process until you get a smooth batter and no chunks of banana are left. Do not overblend the batter.
- Prep skillet. Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter.
- Cook. Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook on the other side until golden.
- Serve or store. Serve immediately with your favorite toppings. Or, if meal prepping, let them cool and keep stored in an airtight container in the fridge for up to 4 days.
Recipe tips
- Use a ripe banana – Since it’s the only source of sweetness, the banana should be well ripe. It will also provide more moisture for a fluffier result.
- Don’t overblend – Just blend until all ingredients are combined without lumps of protein powder or banana. Mixing the batter too much may incorporate too much air and your pancakes will get dry.
- Adjust the batter consistency – If too thick, add a splash of milk. If too thin and liquid instead, blend in more protein powder or some oats. This depends on the type of protein powder you’re using.
- Cook on low-medium heat – If you cook them on high heat, banana pancakes with protein powder may burn and get dry. This happens because of the combination of the natural sugars in bananas and protein powder.
- Customize this recipe to your likings – Blend in some cocoa powder, peanut butter or pb2, ground cinnamon and vanilla extract. Or choose your favorite protein powder flavor like chocolate or vanilla. For more texture, you can stir in some chocolate chips or chopped walnuts after blending.
Serving suggestions
These protein banana pancakes taste delicious already on their own. But for a more satisfying breakfast, you can pair them with extra ingredients.
- Sweet breakfast – Enjoy them with a drizzle of maple syrup, slathered with peanut or almond butter. They’re perfect with a bowl of Greek yogurt or cottage cheese for more protein, and extra fruits like blueberries or raspberries.
- Sweet and savory – Serve them with scrambled eggs, sunny-side up eggs, or a tofu scramble. For more flavor, I like spreading some cottage cheese dip on top. Oh, and don’t forget your veggies! A fresh cucumber tomato salad is my go-to.
Frequently asked questions
Are banana protein pancakes really healthy?
Absolutely! This simple recipe has just 3 clean ingredients, no added sugar and no flour. Additionally, it is rich in protein from protein powder and eggs. The egg yolks will also add healthy fats and essential vitamins like vitamin A, D, B12 and choline (source).
Can I freeze them?
Yes, they freeze well and therefore they’re perfect for meal prepping.
Once cooled, transfer your pancakes to a freezer bag and store for up to 2 months. I recommend freezing them individually to prevent sticking.
Before eating, you can warm them up directly in the microwave for 20-30 seconds or in a toaster without thawing.
More protein pancake recipes
If you try this recipe, make sure to leave a 💌 comment and ⭐️ star rating down below letting me know how you liked it. I love hearing from you!
Cook ModePrevent your screen from going dark
Peel and cut the banana into large chunks.
Add to a blender eggs, banana and protein powder. Process until you get a smooth batter and no chunks of banana are left. Do not overblend the batter.
Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter.
Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook on the other side until golden.
Serve immediately with your favorite toppings. Or, if meal prepping, let them cool and keep stored in an airtight container in the fridge for up to 4 days.
Storage directions
- To store: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a skillet.
- To freeze: Let cool completely, then transfer to a zipper bag or food container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.
Serving: 1 servings | Calories: 350.9kcal | Carbohydrates: 28.5g | Protein: 41.4g | Fat: 10.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.3g | Trans Fat: 0.03g | Cholesterol: 377.4mg | Sodium: 171.1mg | Potassium: 633.9mg | Fiber: 3.1g | Sugar: 16.7g | Vitamin A: 630.7IU | Vitamin C: 10.3mg | Calcium: 153.2mg | Iron: 3.9mg
