Banana Protein Pancakes
Soft, naturally sweet from ripe bananas, and packed with enough protein to keep you full and energized for hours. These pancakes come together in one bowl and cook up golden and fluffy in minutes.
Equipment
- Large mixing bowl
- Fork or potato masher - for mashing the banana
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle - at least 10 inches
- Silicone spatula - preferred for flipping without tearing
- Ladle or 1/4 cup measuring cup - for portioning batter
- Paper towels - for wiping the skillet between batches
Ingredients
- 1 ripe banana - medium, about 100g or 3.5 oz, mashed
- 2 eggs - large
- 1/2 cup plain Greek yogurt - 120g
- 1/3 cup vanilla protein powder - 40g, whey or plant-based
- 1/4 cup oat flour - 30g, or blended rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- salt - pinch
- coconut oil or butter - for greasing the pan
Optional Toppings
- fresh sliced banana
- honey or maple syrup - to taste
- Greek yogurt - for topping
- chopped walnuts
Instructions
- Mash the ripe banana in a large mixing bowl until completely smooth with no large chunks.
- Add eggs, Greek yogurt, and vanilla extract. Whisk until smooth, creamy, and uniform in color.
- Add protein powder, oat flour, baking powder, cinnamon, and salt. Stir gently until just combined. Do not over-mix; a few lumps are fine. Let batter rest for 2-3 minutes.
- Heat non-stick skillet over medium-low heat. Lightly coat with coconut oil or butter. Drop a tiny bit of batter to test—it should sizzle gently, not smoke.
- Using a 1/4 cup measure, pour batter onto skillet, spacing pancakes an inch apart. Cook for 2-3 minutes until bubbles form on surface and edges look set and matte.
- Slide spatula underneath and flip in one smooth motion. Cook second side for 1-2 minutes until golden brown and center feels set. Wipe skillet and re-grease between batches.
- Stack pancakes on plates and top with fresh banana slices, honey or maple syrup, yogurt, or chopped walnuts. Serve immediately while hot and fluffy.
Notes
- Use a very ripe banana with plenty of brown spots for maximum natural sweetness and flavor.
- Don't skip resting the batter for 2-3 minutes—it allows the oat flour to hydrate and the baking powder to activate for fluffier pancakes.
- Cook on medium-low heat. Protein pancakes burn more easily than regular pancakes, so low and slow is key.
- Do not over-mix the batter. Stir until just combined; lumps are your friend and prevent dense, rubbery pancakes.
- Make pancakes small (3-4 inches) for easier flipping. Wipe the skillet and re-grease between batches for consistent browning.
- For vegan version: replace eggs with 2 flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based protein powder, and swap Greek yogurt for coconut yogurt.
- Chocolate chip version: fold in 2 tablespoons of mini chocolate chips before cooking. For chocolate protein version: replace vanilla protein powder with chocolate and add 1 teaspoon cocoa powder.
- Store cooled pancakes in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in microwave, skillet, or toaster.