Easy Protein Powder Pancakes

These 3-Ingredient Protein Powder Pancakes are a quick, healthy, and delicious way to start your day. With just eggs, banana, and protein powder, this gluten-free and vegetarian recipe delivers over 30g of protein in a single serving. Perfect for busy mornings or post-workout meals, these pancakes are a simple and satisfying choice.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 10 minutes with minimal prep.
• High Protein: Packed with over 30g of protein per serving.
• Healthy and Wholesome: Made with natural ingredients and no added sugar.
• Gluten-Free and Vegetarian: Suitable for various dietary needs.
• Customizable: Add toppings or mix-ins to make it your own.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ripe banana
• 2 eggs
• 3 tablespoons pea or whey protein powder

Directions

1. Mash the Banana:
   • In a bowl, mash the ripe banana until smooth.
2. Add Eggs and Protein Powder:
   • Crack in the eggs and whisk until combined. Add the protein powder and stir until you have a smooth batter.
3. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat. Lightly grease if needed.
   • Pour small amounts of batter onto the skillet to form pancakes. Cook for 1-2 minutes until bubbles appear, then flip and cook for another 1-2 minutes until golden.
4. Serve:
   • Stack the pancakes on a plate and enjoy as is, or add your favorite toppings.

Servings and Timing

• Servings: 1 (about 6 small pancakes)
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Variations

• Flavor Boost: Add a dash of vanilla extract, cinnamon, or nutmeg to the batter.
• Mix-Ins: Fold in chocolate chips, blueberries, or nuts for extra texture.
• Toppings: Top with Greek yogurt, nut butter, fresh fruit, or a drizzle of honey.
• Vegan Option: Replace eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based protein powder.
• Low-Carb: Use an unsweetened low-carb protein powder and reduce banana to half for lower carbs.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a microwave for 20-30 seconds or in a skillet over low heat until warmed through.
• Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw and reheat as needed.

FAQs

1. Can I use a different protein powder?

Yes, any protein powder (whey, plant-based, or collagen) works, but flavors and consistency may vary.

2. What if my batter is too thick or thin?

If it’s too thick, add a splash of milk or water. If too thin, add a little more protein powder.

3. How do I make them fluffier?

Beat the eggs well before mixing for extra air in the batter.

4. Are these pancakes sweet?

The natural sweetness of the banana provides mild sweetness. For more, drizzle with maple syrup or honey.

5. Can I use frozen bananas?

Yes, thaw and mash them before using.

6. Can I double the recipe?

Absolutely! Just scale up the ingredients to make more servings.

7. What type of pan is best?

A non-stick skillet or griddle ensures easy flipping and even cooking.

8. Are these good for meal prep?

Yes, make a batch ahead and store in the fridge or freezer for quick breakfasts.

9. How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges look set.

10. Can I use unripe bananas?

Ripe bananas work best for sweetness and consistency, but you can use unripe bananas if needed, though the flavor will be less sweet.

Conclusion

These 3-Ingredient Protein Powder Pancakes are a perfect combination of simplicity, nutrition, and flavor. Packed with protein and made with wholesome ingredients, they’re a versatile recipe you’ll turn to again and again. Whether you enjoy them plain or customize them with your favorite toppings, these pancakes are a delicious way to fuel your day.

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