These protein pancakes are one of my favorite breakfasts to make. Made in a blender, poured right into the pan, and topped with our favorite topping, these will keep you full for a while and taste so good!
Thes pancakes are naturally sweetened with the ripe banana, and the maple syrup, doesn't contain any artificial sugars, is naturally gluten-free and dairy-free, moist and fluffy, and delish!
Why this recipe works
- This recipe uses simple ingredients that are easy to find in your pantry.
- The perfect breakfast that fills you up for a while.
- Made with simple ingredients!
- Made right in the blender, so there is no need for a mixing bowl and a whisk.
- Naturally gluten-free and dairy-free!
Before you start to make these protein powder pancakes, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Rolled oats- also known as old fashion oats, keep their shape during baking. Make sure your use gluten-free oats if you need gluten-free oats. You can use quick oats or steel-cut oats.
Protein powder- we love using vanilla flavored protein powder but feel free to use your favorite protein powder flavor and kind.
Baking powder- Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Ripe bananas- We suggest using ripe bananas for this recipe. Ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Cinnamon- optional, but gives a delicious flavor to these cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Maple syrup- use maple syrup or honey for sweetener. We used natural maple syrup for this recipe.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Almond milk- we used almond milk for this recipe, but you can use your favorite milk.
These easy peasy protein pancakes with banana and oats are so easy to make, you will need to throw all the ingredients into a blender and mix on high for 30 seconds or until you get a smooth pancake batter without any lumps!
Melt ½ teaspoon of butter or coconut oil on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
Flip the pancake and cook for another minute on medium-low heat.
Serve these pancakes warm with maple syrup and enjoy!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Make sure that your ingredients are fresh and your baking powder isn't expired!
These pancakes will last for up to 2 days stored in the fridge in an airtight container. We suggest making these pancakes the day you eat them, they taste the best fresh.
Yes! You can make this recipe your own and use any of your favorite types of protein powder.
Yes! You can use any type of your favorite milk in this recipe! Like whole milk, oat milk, almond milk, nut milk soy milk, rice milk, etc.
What oil should i use?
Butter- our favorite way to cook pancakes is with ½ teaspoon of butter at a time. The butter gives the pancakes a delicious buttery flavor.
Coconut oil- we love making pancakes with coconut oil, it’s a slightly healthier option and gives the pancakes a light coconut flavor.
Vegetable or canola oil- we love using vegetable or canola oil for cooking pancakes as well, you won’t need a lot, for each pancake you will need about ½ a tsp.
These pancakes freeze great although we prefer and suggest eating these pancakes fresh. If you want to freeze these pancakes, place them in an airtight container for up to a month in the fridge.
To preheat, place the pancakes in a preheated oven for 150c (300f) until the pancakes are heated well.
Oat flour- you can use oat flour instead of oats and mix the ingredients in a bowl instead of in a blender.
Milk- you can replace the almond milk with any of your favorite milk like oat milk, nut milk, or whole milk!
Add-ins- add your favorite pancake add-ins like chocolate chips, dried fruit, nutmeg, chopped fruit, lemon zest, orange zest, etc.
Peanut butter- add more protein to these pancakes and add ⅓ cup of peanut butter to the pancake batter.
These pancakes are amazing while fresh and hot, but if you want to reheat these pancakes the day after, simply preheat an oven to 150c (300f) and heat them for 5-7 minutes.
Another way to reheat these pancakes is by reheating them in the air fryer for a few minutes at 150c (300f).
Another way to reheat pancakes is by toasting them in the toaster oven, just like you would do with bread.
- Maple syrup
- Fresh berries
- Whipped cream
- Powder sugar
- Peanut butter and sliced bananas.
I love eating these with natural maple syrup and sometimes cottage cheese and honey. Another popular way to serve this is with natural peanut butter for more protein and slices of ripe bananas!
More pancake recipes:
Lemon ricotta pancakes- These lemon ricotta pancakes are fluffy, moist, and full of lemony flavor. These pancakes are made with lemon zest, lemon juice, and ricotta cheese which makes these pancakes moist, extremely fluffy, and flavorful.
Chocolate chip pancakes- These chocolate chip pancakes are incredibly fluffy, filled with chocolate chips that add a delicious flavor, and they turn out amazing every time!
Double chocolate pancakes- These chocolate pancakes are extra fluffy and moist pancakes that are topped with a delicious chocolate ganache on top. These pancakes are every chocolate lover's dream!
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Easy Protein Pancakes
- 2 cups Oats
- 1 Banana large
- 2 teaspoon Vanilla extract
- 3 teaspoon Baking powder
- ½ cup Protein powder
- 1 cup Almond milk
- ½ cup Greek yogurt
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 3 Eggs large
- 2 tablespoon Maple syryp
- 2 tablespoon Olive oil
- These easy peasy pancakes are so easy to make, you will need to throw all the ingredients into a blender and mix on high for 30 seconds or until you get a smooth pancake batter without any lumps!
- Melt ½ teaspoon of butter or coconut oil on a skillet over medium heat and cook each pancake until bubbles are formed on the top of the pancakes.
- Flip the pancake and cook for another minute on medium-low heat.
- Serve these pancakes warm with maple syrup and enjoy!