Protein Banana Pancakes (Printable View)

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

# What You'll Need:

→ Pancake Batter

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

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# How to Make It:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder to the mashed banana. Whisk until fully combined with no lumps.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour approximately 2 tablespoons of batter per pancake onto the skillet.
05 - Cook for 1–2 minutes until small bubbles form on the surface and edges look set.
06 - Flip gently and cook for an additional 30 to 60 seconds until golden and cooked through.
07 - Serve immediately with optional toppings such as fresh fruit, yogurt, or maple syrup.

# Expert Tips:

01 -
  • Three ingredients and ten minutes stand between you and breakfast that actually feels like a treat, not a compromise.
  • You get real protein without the dense, rubbery texture of most protein pancakes—these stay genuinely fluffy.
  • There's no flour, no milk, no complicated measuring—just banana, eggs, and powder, which means cleanup is basically nothing.
02 -
  • The banana is doing more work than you think—if it's not ripe enough, your pancakes will be dense and flat no matter what else you do.
  • These pancakes are delicate and will fall apart if you try to flip them too early or with too much force; wait for those bubbles and trust the timing.
03 -
  • If your batter seems thick, you don't need to add anything—that's actually correct, and it's what makes the pancakes fluffy instead of thin and crepe-like.
  • A perfectly ripe banana with dark brown spots on the skin makes all the difference in sweetness and texture, so don't be afraid of the spots.
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