Fluffy Protein Banana Pancakes (Print View)

Fluffy, nutritious protein banana pancakes made with three wholesome ingredients for a quick breakfast.

# Components:

→ 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 incorporated and smooth.
03 - Warm a nonstick skillet over medium heat and lightly grease with coconut oil or nonstick spray.
04 - Spoon approximately 2 tablespoons of batter per pancake onto the skillet.
05 - Cook for 1 to 2 minutes until small bubbles appear on the surface and edges begin to set.
06 - Gently flip and cook for an additional 30 to 60 seconds until golden and fully cooked.
07 - Serve warm with toppings such as fresh fruit, yogurt, or pure maple syrup.

# Expert Advice:

01 -
  • They're ready in 15 minutes, which means you can sleep five minutes longer and still have real breakfast.
  • Only three base ingredients means fewer things to measure, fewer dishes, and fewer opportunities to mess up.
  • Your body actually absorbs the protein instead of a sugar crash following you through the morning.
02 -
  • An unripe banana will make the batter watery and thin, and the pancakes will be rubbery instead of fluffy—brown speckles aren't optional, they're essential.
  • Not whisking long enough leaves you with crunchy protein powder bits that feel like sand in your mouth, which I learned the hard way.
03 -
  • Make a double batch and refrigerate the extras; they reheat beautifully in a toaster and taste almost as good as fresh.
  • If your protein powder is the kind that clumps easily, sift it into the wet ingredients instead of sprinkling it directly in.
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