Banana Protein Pancakes

4.60 from 35 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: Gluten-free, High Protein, Low calorie, Low carb

Keyword: banana, eggs, protein powder

Servings: servings

Equipment

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

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.

Notes

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.

Nutrition