Breakfast
Banana Protein Pancakes
These healthy Banana Protein Pancakes are so easy to make with just 3 ingredients. Naturally sweet and full of banana flavors, you will love them as a high protein breakfast or post workout!
10 minTotal
1servings
Balanced
350
kcal
- 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
- Peel and cut the banana into large chunks.
- Add to a blender eggs, banana and protein powder. Process until you get a smooth batter and no chunks of banana are left. Do not overblend the batter.
- Preheat a non-stick skillet or griddle over medium heat, greased with a small amount of oil or butter.
- Pour one scoop of batter into the hot and greased pan. Cook pancakes over medium heat until the underside is golden and bubbles begin to appear on the surface, then flip with a spatula and cook on the other side until golden.
- Serve immediately with your favorite toppings. Or, if meal prepping, let them cool and keep stored in an airtight container in the fridge for up to 4 days.
350
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
Storage directions
- To store: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a skillet.
- To freeze: Let cool completely, then transfer to a zipper bag or food container. Store in the freezer for up to 2 months. Reheat from frozen in the microwave or toaster without thawing.