Start your day with a nutritious boost with these easy high-protein pancakes! Made with just banana, eggs, and protein powder, these pancakes are gluten-free, vegetarian, and packed with over 30g of protein per stack. They’re perfect for a quick, healthy breakfast or post-workout meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with minimal prep.
- High-Protein: Over 30g of protein per serving for a filling, energizing breakfast.
- Healthy and Nutritious: Made with natural ingredients and no added sugar.
- Diet-Friendly: Gluten-free, vegetarian, and easily customizable.
- Deliciously Simple: Light, fluffy, and naturally sweet from the ripe banana.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 ripe banana
- 2 eggs
- 3 tbsp protein powder (pea or whey protein)
Directions
Step 1: Prepare the Batter
- In a medium bowl, mash the ripe banana with a fork until smooth.
- Add the eggs and whisk until well combined.
- Stir in the protein powder and mix until a smooth batter forms.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 1-2 minutes, or until bubbles appear on the surface and the edges are set.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
Step 3: Serve
- Stack the pancakes on a plate and serve warm with your favorite toppings, such as fresh fruit, nut butter, or a drizzle of maple syrup.
Servings and Timing
- Servings: 1 (about 4-5 small pancakes)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Vegan Option: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of eggs and a plant-based protein powder.
- Add-Ins: Mix in chocolate chips, blueberries, or chopped nuts for extra flavor.
- Flavor Boost: Add a pinch of cinnamon, vanilla extract, or cocoa powder to the batter.
- Nut-Free: Use sunflower seed butter or tahini for topping instead of almond or peanut butter.
- Keto-Friendly: Replace the banana with unsweetened applesauce and use a low-carb protein powder.
Storage
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or toaster.
FAQs
1. Can I use unflavored protein powder?
Yes, but the pancakes will have a more neutral flavor. Add a touch of vanilla extract or cinnamon for extra taste.
2. What’s the best protein powder to use?
Whey protein creates fluffier pancakes, while plant-based powders like pea protein are great for a dairy-free option.
3. Can I make a larger batch?
Absolutely! Simply double or triple the ingredients and cook in batches.
4. Can I replace the banana?
Yes, use unsweetened applesauce or mashed sweet potato for a different flavor profile.
5. How do I keep the pancakes from sticking?
Ensure your skillet is non-stick and lightly greased. Cook over medium heat to avoid burning.
6. Can I add oats to the batter?
Yes, blend 1/4 cup oats into the batter for added texture and fiber.
7. Are these pancakes suitable for meal prep?
Yes, make a batch in advance and store in the fridge or freezer for a quick breakfast during the week.
8. Can I use egg whites instead of whole eggs?
Yes, replace the eggs with 1/2 cup of egg whites for a lower-fat option.
9. What toppings go well with these pancakes?
Fresh fruit, nut butter, Greek yogurt, and sugar-free syrup are all great options.
10. Are these pancakes sweet enough without syrup?
Yes, the ripe banana adds natural sweetness, but you can add a drizzle of honey or maple syrup if desired.
Conclusion
These Easy High-Protein Pancakes are a simple, delicious, and healthy way to start your day. With just three ingredients, they’re quick to make, versatile, and packed with nutrition. Top them with your favorite additions, and enjoy a breakfast that’s as satisfying as it is wholesome!
Print
Easy High-Protein Pancakes
- Total Time: 10 minutes
- Yield: : 1 serving (about 6 small pancakes)
- Diet: Vegetarian
Description
Kickstart your morning with these Easy High-Protein Pancakes! Made with just a ripe banana, eggs, and protein powder, this gluten-free and vegetarian breakfast is quick, delicious, and packed with 30g+ of protein to fuel your day.
Ingredients
Produce:
- 1 ripe banana
Refrigerated:
- 2 eggs
Canned Goods:
- 3 tbsp protein powder (pea or whey protein)
Instructions
- Prepare the Batter:
- In a medium bowl, mash the ripe banana until smooth.
- Add the eggs and whisk until combined.
- Stir in the protein powder until a smooth batter forms.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter if needed.
- Pour 2–3 tablespoons of batter per pancake onto the skillet, forming small circles.
- Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for an additional 1–2 minutes until golden brown.
- Serve:
- Stack the pancakes on a plate and top with your favorite toppings like fresh fruit, Greek yogurt, nut butter, or a drizzle of honey.
Notes
- For extra flavor, add a pinch of cinnamon or vanilla extract to the batter.
- Substitute the protein powder with a gluten-free flour or almond meal for a lighter protein option.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American-Inspired