Easy High-Protein Pancakes | YumAndJoy

Easy High-Protein Pancakes

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

  1. In a medium bowl, mash the ripe banana with a fork until smooth.
  2. Add the eggs and whisk until well combined.
  3. Stir in the protein powder and mix until a smooth batter forms.

Step 2: Cook the Pancakes

  1. Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
  2. 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.
  3. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

Step 3: Serve

  1. 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!

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Easy High-Protein Pancakes

Easy High-Protein Pancakes


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  • Author: asma
  • 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

Scale

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
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