Banana Protein Pancakes
Soft pancakes made from banana, eggs, and protein powder with a light, tender texture.
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4–6 small pancakes
🧾 Ingredients
• 1 large ripe banana
• 2 large eggs
• 1 scoop vanilla protein powder
• ¼ teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of ground cinnamon
Optional additions:
• Fresh blueberries
• Chocolate chips
👩🍳 Instructions
1. Mash the Banana
Place the banana in a medium bowl.
Mash with a fork until:
• Completely smooth
• No large lumps remain
This helps create a uniform batter.
2. Add the Eggs
Crack the eggs into the mashed banana.
Whisk until:
• Fully combined
• Pale and slightly frothy
3. Add Dry Ingredients
Add to the bowl:
• Protein powder
• Baking powder
• Vanilla extract
• Cinnamon
Mix until:
• Batter is smooth
• No dry pockets remain
The batter will be thinner than traditional pancake batter.
4. Heat the Pan
Lightly coat a non-stick pan or griddle with oil or cooking spray.
Heat over medium-low heat.
Lower heat helps the pancakes cook through without over-browning.
5. Cook the Pancakes
Spoon 2–3 tablespoons of batter into the pan for each pancake.
If using optional add-ins, place them onto the batter after pouring.
Cook for 2–3 minutes, until:
• Small bubbles appear
• Edges look set
Flip carefully with a thin spatula.
Cook the second side for 1–2 minutes, until lightly golden and firm.
6. Serve
Serve warm as-is or with:
• Yogurt
• Fresh fruit
• Nut butter
• Honey or syrup
⭐ Helpful Tips
✔ Use very ripe bananas for better texture
✔ Keep heat low to prevent burning
✔ Flip gently — these pancakes are soft
✔ Cook in small sizes for easier handling
🧊 Storage
• Store in an airtight container in the refrigerator for up to 2 days
• Reheat in a pan, microwave, or toaster
• Can be frozen for up to 1 month