Save I stumbled onto these pancakes during a busy week when I wanted something protein packed but refused to measure out ten different ingredients at 6 am. The first batch stuck to the pan because I rushed the heat but the second time I got them fluffy and golden. Now they are my go to when I need real food fast.
My sister was skeptical when I told her the ingredient list but she took one bite and immediately asked for the recipe. Now she makes them for her kids before swim practice and they have no idea they are eating something so healthy.
Ingredients
- 2 large eggs: Room temperature eggs whisk up better and create more lift in the batter
- 1 ripe banana: The riper the banana the sweeter your pancakes will be with no added sugar needed
- 1 scoop protein powder: Vanilla adds flavor but unflavored works too if you prefer pure ingredients
- Coconut oil or nonstick spray: Just enough to keep things from sticking without making them greasy
Instructions
- Mash your banana:
- Use a fork in a medium bowl and mash until no large lumps remain. A few small chunks are fine and add nice texture.
- Whisk in eggs and protein powder:
- Combine thoroughly until smooth with no dry powder pockets. The batter will be thinner than regular pancake batter.
- Heat your pan:
- Warm a nonstick skillet over medium heat and lightly coat with coconut oil or spray.
- Cook the pancakes:
- Pour about 2 tablespoons batter per pancake. Wait for bubbles to form and edges to set then flip gently and cook 30 to 60 seconds more.
Save These became a Sunday ritual during training season when my running group would meet early and I needed something that would fuel me through a long workout without weighing me down.
Choosing The Right Protein Powder
Whey protein creates the fluffiest results but plant based powders work if you are dairy free. Unflavored lets the banana shine while vanilla adds a nice dessert like quality. Avoid powders with strong artificial flavors or they will overpower the simple ingredients.
Make Them Your Own
A dash of cinnamon or splash of vanilla extract transforms the flavor profile. Sometimes I fold in fresh berries right before cooking or stir in a tablespoon of nut butter for extra richness.
Storage And Meal Prep
These reheat beautifully so I often double the batch and keep leftovers in the fridge for busy mornings. They stay good for three days and reheat in about 30 seconds in the microwave.
- Stack cooked pancakes between parchment paper before refrigerating
- Reheat in a toaster oven for crispy edges or microwave for soft
- Freeze extra portions for up to one month
Save Simple food done well is always better than complicated food done poorly. These pancakes prove that three ingredients and a little patience can create something worth waking up for.
Kitchen Tips & Answers
- → Can I use plant-based protein powder?
Yes, plant-based protein powders work well and keep the dish dairy-free.
- → How do I prevent pancakes from sticking?
Lightly grease your skillet with coconut oil or a nonstick spray before cooking.
- → Can I add extra flavors?
A dash of cinnamon or a splash of vanilla extract enhances the taste without overpowering the banana.
- → Are these pancakes gluten-free?
Yes, using just eggs, banana, and protein powder keeps this naturally gluten-free.
- → What toppings pair best with these pancakes?
Fresh fruit, yogurt, maple syrup, or nut butter complement the flavors perfectly.