Protein Banana Pancakes

protein pancakes served on a plate with fruit.

Protein Banana Pancakes

Course: Breakfast

Cuisine: American

Keyword: protein pancakes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 278kcal

Author: Megan Gilmore

Protein Banana Pancakes are made with protein powder to help you reach your protein goals. Pop them in the toaster for an easy morning!

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Equipment

Vitamix

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 information is for 2 pancakes, assuming you get 8 from this batch. This information is automatically calculated and is just an estimate, not a guarantee.

Protein Powder Note: I recommend starting with a 1/4 cup of protein powder because you can't taste it at ALL in this recipe. (I used Garden of Life brand for testing.) If you want to work your way up to using more protein powder, use a 1/2 cup of protein powder with only 3/4 cup of oats. The resulting pancakes are slightly drier in that case, so you may want to add an extra tablespoon of water to help with blending.

Maple Syrup Note: This added sweetener makes the pancakes taste appealing when you use unsweetened protein powder. My kids can eat these without any added sugar on top! If you're using a sweetened protein powder, you can skip this and just use water as needed to help with blending.

Nutrition