Fluffy Protein Banana Pancakes (Printable Version)

Wholesome banana pancakes enriched with protein powder and eggs for a healthy morning boost.

# Ingredient List:

→ Pancake Batter

01 - 2 large eggs
02 - 1 ripe banana
03 - 1 scoop (1 oz) vanilla or unflavored protein powder

→ Optional for Cooking

04 - 1 teaspoon coconut oil or nonstick spray

# Directions:

01 - In a medium bowl, mash the banana until smooth.
02 - Add eggs and protein powder to the mashed banana. Whisk until fully combined and no lumps remain.
03 - Heat a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Pour about 2 tablespoons of batter per pancake onto the skillet. Cook for 1 to 2 minutes, until small bubbles appear on the surface and edges look set.
05 - Flip pancakes gently and cook for another 30 to 60 seconds until golden brown and cooked through.
06 - Serve immediately with preferred toppings such as fresh fruit, yogurt, or maple syrup.

# Expert Advice:

01 -
  • No flour means no gummy texture when you eat them cold later, which sounds random but changes everything about meal prep.
  • The protein keeps your energy steady instead of that crash that comes from most breakfast carbs.
  • They come together in less time than you can toast bread, so mornings feel less frantic.
02 -
  • Don't skip the mashing step or use a banana that's too firm—undercooked banana pieces feel grainy instead of becoming part of the texture.
  • If your batter looks too thick, the banana wasn't ripe enough; a slightly darker peel means more moisture and better results.
  • The protein powder doesn't cook the same way flour does, so flipping at exactly the right moment makes the difference between fluffy and dense.
03 -
  • Let the batter sit for a minute after whisking—it firms up slightly and cooks more evenly without spreading too thin on the skillet.
  • The edge of the pancake will cook before the center, so watch for that firm edge as your flip signal rather than waiting for the entire surface to look done.
  • If you're making a batch for the week, cook them slightly underdone, let them cool completely, then reheat in a toaster oven—they'll puff back up and taste fresh.
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