Transform your morning routine with these incredibly delicious and nutritious Banana Protein Pancakes. Made with simple, wholesome ingredients like ripe mashed bananas, rolled oats, and a boost of protein powder, these pancakes are far more than just a sweet treat. They offer a fantastic way to kickstart your day, providing sustained energy, keeping you feeling full longer, and supporting muscle recovery and growth.
These aren’t your average pancakes; they’re a powerhouse of flavor and nutrition, designed for those seeking a healthier breakfast option without sacrificing taste or convenience. Whether you’re a fitness enthusiast, a busy parent, or simply looking for a satisfying and easy-to-make meal, these oatmeal protein pancakes are your go-to. Plus, they’re naturally gluten-free (if using certified gluten-free oats) and can easily be made dairy-free and vegan, catering to various dietary needs.
Imagine light, fluffy pancakes with a hint of natural sweetness from ripe bananas, packed with muscle-building protein and fiber-rich oats. These easy protein pancakes blend up in minutes, making them the perfect solution for even the busiest mornings. They are not only high in protein but also low in calories, making them an excellent choice for anyone looking to maintain a balanced diet while enjoying a delightful breakfast.
If you’re a fan of high-protein snacks and meals, be sure to explore more of our delicious recipes like Chocolate Chia Protein Pudding, Vanilla Protein Energy Balls, or Apple Pie Protein Chia Seed Pudding.
Why These Banana Protein Pancakes Will Become Your New Favorite
These banana protein pancakes are not just another breakfast recipe; they are a delightful combination of taste, nutrition, and convenience. Here’s why you’ll absolutely adore them:
- Effortlessly Simple: Forget complicated recipes and multiple bowls. Our protein pancake recipe calls for blending all the ingredients together in a single blender or food processor. Just pour, cook, and enjoy. It’s perfect for those busy weekdays or relaxed weekends when you want something delicious without the fuss.
- Nutrient-Rich Powerhouse: Packed with quality protein powder, these pancakes are excellent for muscle recovery and growth, keeping you strong and satiated. The oats provide complex carbohydrates and dietary fiber, promoting healthy digestion and contributing to overall well-being. Plus, ripe bananas add natural sweetness, essential vitamins, and potassium.
- Sustained Energy for Your Day: Say goodbye to midday energy crashes. The combination of protein, complex carbs from oats, and healthy fats ensures a slow release of energy, keeping you feeling vibrant and focused throughout your morning. These pancakes will fuel your body and mind, making them an ideal start to any day.
- Deliciously Wholesome & Satisfying: Despite being incredibly healthy, these pancakes are incredibly satisfying. The natural sweetness of bananas combined with your favorite protein powder flavor creates a truly enjoyable breakfast that feels indulgent but is genuinely good for you. You’ll feel full and content, reducing the urge to snack unnecessarily before lunch.
- Naturally Gluten-Free: If you or your family follow a gluten-free diet, these pancakes are a fantastic option. By using certified gluten-free rolled oats, you can ensure a delicious and safe breakfast that everyone can enjoy.
- Highly Customizable: This recipe is a perfect canvas for your culinary creativity. Easily adapt it to your taste preferences or dietary requirements. Add chocolate chips, nuts, berries, or a dash of cinnamon for extra flavor and texture.
Essential Ingredients for Perfect Protein Pancakes
Crafting these amazing banana protein pancakes requires a few key ingredients, each playing a vital role in their flavor and texture. Here’s a closer look at what you’ll need and why:
- Oats: The foundation of our oatmeal protein pancakes. You can use either rolled oats (old-fashioned oats) or quick oats. Rolled oats generally offer a slightly chewier texture, but since all ingredients are blended into a fine batter, the textural differences become minimal. Oats are packed with soluble fiber, which aids digestion and helps stabilize blood sugar levels.
- Protein Powder: This is where the “protein” in protein pancakes comes from! We recommend vanilla protein powder for its versatile flavor that complements bananas beautifully. However, feel free to get creative with chocolate, unflavored, pumpkin spice, or even strawberry protein powder to customize your pancakes. Both whey-based and plant-based protein powders (like pea or soy protein) work well in this recipe, allowing for vegan modifications.
- Baking Powder: A crucial leavening agent that creates those desirable light and fluffy pancakes. Ensure your baking powder is fresh for optimal results – old baking powder can result in dense, flat pancakes.
- Salt: Just a pinch of salt is all it takes to balance the sweetness and enhance the overall flavor profile of the pancakes, bringing out the best in each ingredient.
- Bananas: The star of the show! Use four very ripe, mashed bananas. The riper the bananas, the sweeter they will be, and the easier they will be to mash and incorporate into the batter, providing natural sweetness and moisture. If you prefer, you can substitute two of the mashed bananas with two eggs for added protein and a slightly different texture.
- Coconut Milk: A wonderful dairy-free option that adds richness without the need for traditional dairy. Its subtle flavor pairs perfectly with bananas. You can easily substitute coconut milk with other non-dairy milks like almond milk or soy milk, or use plain Greek yogurt for an extra protein boost and creamy texture.
- Vanilla Extract: A splash of vanilla extract deepens the flavor profile and highlights the natural sweetness of the bananas and maple syrup. It’s a small addition that makes a big difference.
- Coconut Oil: Used for both cooking and adding moisture to the batter. Warm the coconut oil just enough to liquefy it without getting it hot, as hot oil can start to cook the other ingredients prematurely. Melted butter or avocado oil are excellent substitutes if you don’t have coconut oil on hand.
- Pure Maple Syrup: Provides a touch of natural sweetness throughout the batter. Mix it directly into the batter for a consistent, subtle sweetness in every bite. You can also drizzle extra on top when serving. Adjust the amount to your preferred level of sweetness.
Step-by-Step Guide: How to Make Blender Protein Pancakes
Making these banana protein pancakes couldn’t be easier, especially with the help of a blender! Follow these simple steps for a perfect batch every time:
- Prepare the Dry Ingredients: Begin by adding your rolled oats (or quick oats), baking powder, and salt into the jar of your high-speed kitchen blender or food processor. Blend these ingredients thoroughly until they reach a fine, powdery, flour-like consistency. This step is crucial for achieving light and uniform pancakes.
- Combine Wet and Dry: Next, add the mashed bananas, protein powder, coconut milk, vanilla extract, melted coconut oil, and pure maple syrup to the blender with the dry oat mixture. Blend until all ingredients are well combined and the batter is smooth. Avoid overmixing, as this can lead to tough pancakes.
- Adjust Batter Consistency: The batter should be pourable but not too thin. If it appears too thick, add one or two tablespoons of milk (dairy or non-dairy) at a time, blending briefly after each addition, until you reach the desired consistency. A super thick batter will result in dense pancakes, so finding the right balance is key.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with a little coconut oil or butter. Once heated, pour about 2 tablespoons of batter per pancake onto the skillet. An ice cream scoop works perfectly for uniform sizing. Cook for approximately 2-3 minutes on the first side, or until bubbles begin to form on the surface and the edges look set.
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Repeat with the remaining batter, greasing the pan as needed.
- Serve Immediately: Transfer your freshly cooked protein pancakes to plates. Serve them warm with your favorite toppings. A dollop of plain Greek yogurt and a generous drizzle of additional maple syrup or honey syrup are always fantastic. Don’t forget to add fresh fruits like berries or extra banana slices for a burst of color and flavor.
Expert Tips for the Best Banana Protein Pancakes
Achieve pancake perfection every time with these valuable tips and tricks for your protein powder banana pancakes:
- Opt for Ripe Bananas: Always use very ripe bananas (with plenty of brown spots) as they are naturally sweeter and much easier to mash, lending a more intense banana flavor to your pancakes. Don’t waste overripe bananas; simply peel and freeze them for future use in this recipe or smoothies.
- Choose Quality Protein Powder: The type of protein powder can affect taste and texture. Select a high-quality protein powder that is low in sugar and contains minimal additives. Experiment with both whey and plant-based protein powders to find your favorite, keeping in mind that some plant-based proteins can absorb more liquid.
- Avoid Overmixing the Batter: Once all ingredients are in the blender, blend until just combined and smooth. Overmixing develops the gluten in the oats, which can result in tough and dense pancakes instead of light and fluffy ones.
- Allow the Batter to Rest: After blending, let the batter sit for 5-10 minutes. This resting period allows the oats and protein powder to fully absorb the moisture, resulting in a slightly thicker batter and ultimately fluffier pancakes.
- Use a Non-Stick Surface: A good quality non-stick pan or griddle is essential to prevent the pancakes from sticking and to ensure easy flipping. Lightly greasing the pan between batches is also important.
- Master Heat Control: Cook the pancakes on low to medium heat. High heat will burn the outside before the inside cooks through, leaving you with raw centers. Patience is key for beautifully golden-brown pancakes.
- Watch for Bubbles: The best indicator for when to flip a pancake is when small bubbles begin to form and pop on the surface, and the edges appear slightly dry and set. This signals that the first side is adequately cooked.
- Get Creative with Customization: Make these pancakes uniquely yours! Stir in a handful of mini chocolate chips, chopped nuts (walnuts or pecans), fresh berries, a sprinkle of cinnamon, or even a touch of nutmeg for added flavor and texture.
Frequently Asked Questions About Banana Protein Pancakes
Yes, these banana protein pancakes can easily be made vegan! Simply ensure you’re using a plant-based protein powder (like pea, soy, or rice protein) and substitute any eggs in the recipe (if you chose the egg option) with a flax egg or chia egg. For the milk, coconut milk is already a great vegan choice, but almond or oat milk also work wonderfully.
Absolutely! Using frozen bananas is a brilliant way to utilize overripe bananas you’ve saved. For best results, allow the frozen bananas to thaw completely at room temperature or in the microwave until soft and easily mashable. They might release a little extra liquid, which can be incorporated into the batter, or you can adjust the milk slightly if the batter seems too thin.
Leftover protein pancakes are fantastic for meal prep! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in the microwave for 30-60 seconds until warmed through, use a toaster oven for a slightly crispier edge, or gently warm them in a skillet over low heat.
Yes, these pancakes freeze beautifully, making them ideal for quick future breakfasts! To freeze, first lay the cooked and cooled pancakes in a single layer on a baking sheet lined with parchment paper. Flash freeze them for about 30 minutes to an hour until firm. Then, transfer the frozen pancakes to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to two months. Reheat directly from frozen in the microwave, toaster, or oven.
The serving possibilities for these delicious banana oatmeal protein pancakes are endless! Classic pure maple syrup or a sugar-free pancake syrup are always winners. For added nutrition, consider a dollop of Greek yogurt or cottage cheese, fresh berries (strawberries, blueberries, raspberries), sliced bananas, a sprinkle of chopped nuts or seeds, a drizzle of nut butter, or even a dusting of cinnamon sugar. Get creative and enjoy!
Explore More Wholesome Breakfast Recipes
If you loved these healthy protein pancakes, you’ll surely enjoy these other nourishing breakfast ideas:
- Chocolate Chip Baked Oatmeal
- Strawberry Oatmeal Breakfast Bars
- Chocolate Peanut Butter Protein Balls
- Banana Baked Oatmeal Cups
- Chocolate Protein Pancakes
We truly hope you enjoy every recipe we share with you, especially this fantastic Protein Pancakes with Banana recipe. Give it a try, savor every bite, and share your delicious creations with us!
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Banana Protein Pancakes
By: Mariam Ezzeddine
Banana protein pancakes are a popular breakfast dish among health-conscious individuals. These easy protein pancakes are made with mashed ripe bananas, protein powder, and oats, making them high in protein and super satisfying. They are a delicious and wholesome way to fuel your day.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 pancakes
Ingredients
- 1 ½ cups rolled oats
- ¼ cup vanilla protein powder
- 3 tsp baking powder
- ½ tsp salt
- 4 medium mashed bananas (can substitute 2 eggs and 2 mashed bananas)
- ½ cup coconut milk (can substitute with plain Greek yogurt or other milk)
- 1 tsp vanilla extract
- 2 Tbsp coconut oil, melted but not hot (can substitute with melted butter or avocado oil)
- 2 Tbsp pure maple syrup
Instructions
- Add oats, salt, and baking powder into the jar of your kitchen blender or food processor. Blend until it has a powdery-like consistency.
- Add the remaining ingredients (mashed bananas, protein powder, coconut milk, vanilla extract, melted coconut oil, pure maple syrup) and blend until combined.
- If the batter appears too thick, add one or two tablespoons of milk at a time until you reach a pourable consistency. Ensure the batter isn’t super thick, or the pancakes may become dense.
- Grease a nonstick pan or griddle with oil or butter and heat over medium heat.
- Drop approximately 2 tablespoons of batter per pancake onto the skillet. An ice cream scoop works well for this.
- Cook pancakes on medium heat for about 2-3 minutes on the first side, or until bubbles form on the surface and edges are set.
- Flip the pancakes and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
- Serve your warm pancakes with a dollop of Greek yogurt and additional maple or honey syrup. Top with fresh fruits, if desired.
Notes
- Use ripe bananas for natural sweetness and easier mashing. Frozen thawed bananas also work.
- Choose a high-quality protein powder that is low in sugar and minimal additives.
- Avoid overmixing the batter to prevent tough pancakes.
- Let the batter rest for 5-10 minutes after blending to allow ingredients to absorb moisture, resulting in fluffier pancakes.
- Use a non-stick pan and cook on low to medium heat to prevent sticking and burning.
- Flip pancakes when bubbles appear on the surface.
- Customize with add-ins like nuts, chocolate chips, or spices.
Nutrition Information (per serving)
Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 211mg | Potassium: 216mg | Fiber: 2g | Sugar: 7g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg