These healthy Banana Protein Pancakes are effortless to make with only three ingredients. Naturally sweet and full of banana flavor, they make a great high-protein breakfast or post-workout meal.
Easy protein banana pancakes
One morning I wanted pancakes but also wanted more protein than a traditional recipe provides. With a few ripe bananas on hand, I adapted my usual protein pancake method and created this simple banana-protein version.
It really couldn’t be simpler: ripe banana, eggs and protein powder blended together produce a smooth batter. Add cocoa, cinnamon, or peanut butter if you like, and cook on a nonstick skillet for quick, tender pancakes.
This recipe delivers a high-protein option without flour and is naturally gluten-free. It’s an excellent choice whether you’re building muscle or aiming for a balanced, protein-forward breakfast.
The 3 ingredients you’ll need
Below are the basic ingredients with simple notes and substitutions. Exact amounts appear in the printable recipe card at the bottom.
- Banana – Use one medium, very ripe banana. Spotty, ripe bananas are sweeter and give more moisture and flavor.
- Eggs – Two large eggs (or one whole egg plus one egg white). For a vegan substitute, use flaxseed “eggs.”
- Protein powder – Whey protein gives the best texture, but casein or plant-based powders also work. Avoid collagen, which doesn’t provide enough structure. Vanilla or chocolate flavors work well; peanut butter-flavored protein can be delicious too.
Protein powder recommendations
After testing this recipe, here’s what I recommend:
- Whey gives the best texture. Whey concentrate typically creates softer, lighter pancakes. Whey isolate can dry out more easily when heated.
- Plant proteins work but can be denser. Pea, brown rice, or soy isolates are fine but may produce a firmer pancake.
- Avoid collagen and pure egg-white powders. They tend to dry out or fail to provide enough structure for these pancakes.
How to make banana protein pancakes
- Prep the banana. Peel and cut it into large chunks.
- Blend. Combine the banana, eggs and protein powder in a blender. Blend until the batter is smooth and no banana pieces remain. Avoid overblending.
- Heat the skillet. Warm a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter.
- Cook the pancakes. Pour a scoop of batter into the pan. Cook on medium heat until the underside is golden and bubbles appear on top, then flip and cook until the second side is golden.
- Serve or store. Serve immediately with your favorite toppings. To meal prep, cool and store in an airtight container in the fridge for up to four days.
Recipe tips
- Use a ripe banana – It’s the main sweetener and adds moisture for fluffier pancakes.
- Don’t overblend – Blend until smooth but stop before you introduce excess air, which can dry the pancakes.
- Adjust consistency – If batter is too thick, add a splash of milk. If too thin, add a bit more protein powder or some oats, depending on the powder type.
- Cook on medium-low heat – Higher heat can burn the natural sugars in the banana and dry out the pancakes.
- Customize freely – Mix in cocoa powder, peanut butter, cinnamon, or vanilla. Stir in chocolate chips or chopped nuts after blending for added texture.
Serving suggestions
These pancakes are tasty on their own, but pairing them with other foods makes a more satisfying meal.
- Sweet – Drizzle with maple syrup or honey, spread with nut butter, or serve alongside Greek yogurt or cottage cheese and fresh berries.
- Sweet and savory – Pair with scrambled eggs, sunny-side-up eggs, or a tofu scramble. A dollop of cottage cheese or a simple cucumber and tomato salad adds freshness.
Frequently asked questions
Yes. This recipe uses three whole, simple ingredients with no added sugar or flour. It provides substantial protein from eggs and protein powder and includes nutrients from the egg yolks.
Yes. Once cooled, freeze the pancakes in a single layer or individually in a zipper bag for up to two months. Reheat from frozen in the microwave or a toaster.
More protein pancake recipes
- Simple protein pancakes (without banana)
- Cottage cheese pancakes
- Greek yogurt pancakes
- Egg white pancakes
- Baked sheet-pan pancakes
Banana Protein Pancakes
Equipment
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high speed blender or food processor
Ingredients
- 1 ripe banana
- 2 large eggs
- 1 scoop (30 g) protein powder, whey recommended
Optional Ingredients
- ⅓ tsp ground cinnamon
- ⅓ tsp vanilla extract
- maple syrup, or honey, to taste
Instructions
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Peel and cut the banana into large chunks.
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Add the banana, eggs, and protein powder to a blender. Blend until smooth, avoiding overmixing.
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Preheat a non-stick skillet or griddle over medium heat and lightly grease it.
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Pour a scoop of batter into the pan. Cook until the underside is golden and bubbles form on top, then flip and cook until golden on the other side.
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Serve warm with toppings, or cool and store in an airtight container in the fridge for up to 4 days.
Notes
- To store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on a skillet.
- To freeze: Cool completely, then place in a zipper bag or container and freeze for up to 2 months. Reheat from frozen in the microwave or toaster.
Nutrition
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