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These pancakes are my solution to getting more protein into my family’s mornings. Depending on the protein powder you use, each serving contains up to 13 grams of protein.
My kids don’t love eating eggs for breakfast, but they don’t mind when I add a scoop of protein powder to their favorite pancake recipe.
This high-protein recipe is inspired by my Banana Oatmeal Pancakes, which come together quickly in a blender. Once you get the hang of it, you can whip up this batter in the time it takes your pan to heat up on the stovetop.
⭐⭐⭐⭐⭐ Featured Review
“Thank you for another delicious recipe! I made these for dinner last night, and they’re our new favorite.” – Laura
Protein Banana Pancake Ingredients
- Banana. This recipe uses a ripe banana to add sweetness and reduce the need for oil. You can use applesauce as a swap, if needed.
- Rolled Oats. These are naturally gluten-free and can be turned into flour when blended. Shop for “certified gluten-free” oats if needed.
- Eggs. These add structure, make the pancakes fluffy, and add protein.
- Olive Oil. You can’t taste this in the pancakes, but it helps keep the pancake batter runny.
- Protein Powder. This recipe calls for unsweetened plant-based protein powder, but another option may also work.
- Maple Syrup. We add a little natural sweetness so the pancakes will taste delicious on their own. My family doesn’t like to add maple syrup on top for serving.
- Baking Powder. Not to be confused with baking soda, this helps the pancakes rise.
How to Make Protein Pancakes
Step 1:
In a high-speed blender, combine the banana, eggs, maple syrup, olive oil, oats, protein powder, baking powder, vanilla extract, and salt. Secure the lid and blend until very smooth.
Let the pancake batter rest in the pitcher as the skillet warms up; it will thicken as it rests. If the batter thickens to the point that you can’t pour it out of the container, add a tablespoon of water and stir again.
Step 2:
Heat a skillet over medium heat on the stovetop and lightly grease the pan with cooking spray.
Pour a 1/4 cup of batter into the pan and cook until the top starts to bubble, about 2 to 3 minutes. You may need to spread the pancake batter out with the back of a spoon until it’s roughly 4 to 5 inches wide.
When a spatula easily slides under the pancake, flip it over and cook the other side, which should take another 2 minutes.
Step 3:
Remove the cooked pancake from the skillet and repeat with the remaining batter.
The batter will thicken as it rests, so you will definitely need to use a spoon to spread out the batter towards the last few pancakes. (Adding water to thin the batter is okay, but will make the pancakes have a slightly more gummy texture.)
flavor variations
To make blueberry or chocolate chip pancakes, press your topping into the batter once you’ve spread it on the skillet. When you flip the pancake, it will be cooked inside.
It’s easy to customize different options for your family this way!
Serving Tips
This recipe yields approximately eight pancakes using 1/4 cup of batter. (This size will fit in a standard toaster for easy reheating.) Feel free to double the batch if you want to have more ready for the week ahead.
Serve warm with your favorite toppings, like sliced strawberries or a drizzle of nut butter. Leftovers can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
To reheat, pop them in the toaster until the centers feel warm again.
Ingredients
- 3 large eggs
- 1 ripe banana
- ¼ cup unsweetened protein powder (see notes)
- 1 cup old fashioned rolled oats
- 2 tablespoon maple syrup (optional; see notes)
- 2 tablespoons olive oil
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a high-speed blender, combine the eggs, banana, protein powder, oats, maple syrup, olive oil, baking powder, vanilla extract, and salt. Secure the lid and blend until the batter looks smooth. Stop and scrape down the sides to make sure the ingredients are mixed evenly. Add a tablespoon of water and blend again if the batter looks too thick to pour out of the container.
- Heat a large skillet over medium heat. You'll know it's ready to cook when a drop of water instantly sizzles when it hits the pan. Spray with cooking oil then add a ¼ cup of pancake batter to the pan. If the batter is thick, spread it out with the back of a spoon until it is 4 to 5 inches wide. Press a few fresh blueberries or chocolate chips into the top of the pancake batter, if you'd like a flavor variation.
- Cook until the pancake batter starts to puff up or bubble in the center, which should take about 2 minutes. When a spatula easily slides underneath, flip the pancake over and cook the other side for another 2 minutes or so. When the pancake has puffed up, remove it and repeat the cooking process with the remaining batter, making 8 pancakes total.
- Serve the cooked pancakes warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat a pancake by popping it into the toaster for a fast morning.
Notes
Nutrition
More Recipes with Protein Powder
If you try these protein pancakes, please leave a comment and star rating below, letting me know how you like them.
Turned out great, remember they burn easily
Hi Megan,
Love your recipes … following for several years now.
A question: Do you think you could freeze the batter for another time?
Quick and easy to make. Light, fluffy and delicious. Thanks for sharing!
Thank you for another delicious recipe! I made these for dinner last night, and they’re our new favorite. I’m often beset by end-of-day what’s-for-dinner panic, and your site (and fantastic cookbooks, which I refer to multiple times a week) always comes to the rescue.
Oh, for those who don’t have a banana on hand, I subbed 1/2 cup applesauce and they came out great. Thanks again!