Easy Protein Pancakes
These easy protein pancakes are naturally sweetened with banana and honey, packing 22-26 grams of protein per serving without sacrificing the soft, fluffy texture you love in a classic stack.
Equipment
- Large mixing bowl - for combining wet ingredients
- Small Bowl or Measuring Cup - for mixing dry ingredients
- Fork or potato masher - for mashing the banana
- Whisk - for blending the batter
- Nonstick griddle or skillet - 10-12 inch / 25-30cm pan works great
- Spatula - for flipping the pancakes cleanly
- 1/4 Cup (60ml) Measuring Cup - for portioning the batter evenly
- Blender - optional, if you prefer a completely smooth batter
Ingredients
- 2 ripe bananas - about 200g / 7 oz mashed, the riper the better for natural sweetness
- 2 large eggs
- 1/2 cup oat flour - 60g, or finely blended rolled oats
- 1/2 cup vanilla protein powder - 50g, whey or plant-based both work
- 1/2 teaspoon baking powder - for lift and fluffiness
- 1/4 teaspoon cinnamon - for warmth and depth
- 1 pinch salt - to balance the sweetness
- 1 tablespoon honey - or maple syrup, optional, skip if your banana is very ripe
- 1/3 cup milk of choice - 80ml, dairy, oat, almond, or coconut milk all work
- 1 teaspoon vanilla extract
- cooking spray - or coconut oil for the pan
Serving Suggestions
- fresh berries - blueberries, strawberries, or raspberries
- pure maple syrup - or honey for drizzling
- Greek yogurt - in place of whipped cream
- sliced banana
- nut butter - almond, peanut, or cashew for drizzling
- granola - for sprinkling
- chopped walnuts - or pecans
Instructions
- Mash bananas in a large bowl until smooth with no lumps.
- Add eggs, vanilla, honey (if using), and milk to mashed bananas. Whisk until well combined and slightly frothy.
- In a separate bowl, whisk together oat flour, protein powder, baking powder, cinnamon, and salt until evenly combined and clump-free.
- Pour dry ingredients into wet mixture and fold gently until just combined. Do not overmix. Let batter rest for 2-3 minutes.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with cooking spray or coconut oil.
- Using a 1/4 cup measuring cup, pour batter onto the hot pan, leaving space between each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip gently with a wide spatula and cook the other side until golden brown, about 1-2 minutes more.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking remaining batter. Serve immediately with desired toppings.
Notes
- Use ripe bananas: The riper the banana (with brown spots), the sweeter and more flavorful your pancakes will be without any added sugar.
- Don't skip the rest: Letting the batter sit for 2-3 minutes before cooking makes a noticeable difference in fluffiness.
- Mind the heat: Medium heat is essential. Too high and pancakes burn on the outside; too low and they spread too thin and don't cook through properly.
- Don't overmix: Overmixing activates gluten and results in dense, chewy pancakes rather than light, fluffy ones. Mix until just combined.
- Choose protein powder wisely: A protein powder that tastes good on its own will taste good in pancakes. Vanilla whey isolate blends most smoothly.
- Adjust batter consistency: If batter seems too thick, add a splash more milk. It should pour easily but not be watery.
- Avoid peeking: Let pancakes cook undisturbed until bubbles form on top. Lifting too early can cause tearing.
- Freezer-friendly: Cool completely, stack with parchment paper between each pancake, and freeze in a zip-lock bag for up to 3 months.
- Substitute eggs: For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Add mix-ins: Fold in 1/2 cup fresh blueberries or 2-3 tablespoons mini chocolate chips for a flavor twist.