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Protein Pancakes

These delicious protein pancakes combine the heartiness of oats, the sweetness of ripe bananas, and a creamy texture for a satisfying breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Adds fiber and a chewy texture. Substitute with quick oats for a smoother batter.
  • 1 scoop protein powder Boosts protein content; use your favorite flavor.
  • 1 teaspoon baking powder Helps pancakes rise for fluffiness.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors.
Wet Ingredients
  • 1 ripe banana Adds natural sweetness and creamy consistency; can swap for applesauce.
  • 2 large eggs Binds ingredients and gives fluffiness.
  • 1/2 cup milk (or almond milk) Liquid base for batter; dairy-free option available.
  • 1/2 teaspoon vanilla extract Enhances flavor with its sweet aroma.
Cooking
  • Cooking spray or oil for the pan Prevents sticking; use coconut oil for added flavor.

Method
 

Preparation
  1. Gather all your ingredients on the kitchen counter.
  2. Mash the ripe banana in a large bowl until smooth.
  3. Add rolled oats, protein powder, and baking powder to the mashed banana.
Cooking
  1. Pour in the milk and crack in the eggs.
  2. Stir everything until combined, then add vanilla extract and a pinch of salt.
  3. Preheat a non-stick skillet over medium heat and lightly grease it.
  4. Pour batter into the skillet, about 1/4 cup per pancake.
Serving
  1. Cook until bubbles form on the surface, about 3-4 minutes.
  2. Flip and cook for an additional 2-3 minutes until golden brown.
  3. Serve warm with your favorite toppings—enjoy every bite!

Notes

Use a ripe banana for extra sweetness. Don't overmix the batter for fluffiness. Store leftovers in an airtight container in the fridge for up to 3 days.