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
